Ricotta-Stuffed Portobello Mushrooms

Total Time:Prep/Total Time: 30 min.

Recipe by Tre Balchowsky

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 29, 2023

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California

TEST KITCHEN APPROVED

Ricotta-Stuffed Portobello Mushrooms

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Yield:6 servings
Prep:20 min
Cook:10 min
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Ingredients

  • 3/4 cup reduced-fat ricotta cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon pepper
  • 6 large portobello mushrooms
  • 6 slices large tomato
  • 3/4 cup fresh basil leaves
  • 3 tablespoons slivered almonds or pine nuts, toasted
  • 1 small garlic clove
  • 2 tablespoons olive oil
  • 2 to 3 teaspoons water
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Directions

  1. 1
    In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices.
  2. 2
    Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula.
  3. 3
    Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Nutrition Facts

1 stuffed mushroom: 201 calories, 13g fat (4g saturated fat), 22mg cholesterol, 238mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.
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