Ricotta Stuffed Portobello Mushrooms Recipes

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
• Bake 10-12 minutes or until mushrooms are tender.

BAKED MUSHROOMS STUFFED WITH RICOTTA (FUNGHI AL FORNO RIPIENI DI RICOTTA)

Steps:

• Preheat your oven to 220ºC/425ºF/gas 7.
• Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
• Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper.
• Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
• Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden - about 15 minutes.
• Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

RICOTTA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• 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., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., 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.

SPINACH & RICOTTA STUFFED PORTOBELLO MUSHROOMS

Steps:

• 1. Preheat oven to 425. Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
• 2. In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
• 3. Combine the ricotta, Parmesan, and 3/4 cup mozzarella in a medium-sized bowl.
• 4. Add the bell pepper, onion, garlic, and spinach. Combine well.
• 5. If you opted for the bacon, mix it in.
• 6. Stuff mushrooms with cheese mixture.
• 7. Top with remaining mozzarella.
• 8. Bake for approximately 25 minutes.

PORTOBELLO STUFFED WITH RICOTTA AND SAUSAGE

Steps:

• Cook the sausage until done. Cut into small chunks.
• Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
• Sprinkle the garlic powder and oregano over the ricotta.
• Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.

GARLIC RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Clean mushrooms, remove stems.
• Chop stems, and the one extra mushroom.
• Heat olive oil in sauté pan.
• Add chopped stems and the one extra mushroom.
• Halfway through cooking add crushed garlic, salt and pepper.
• Remove from heat and allow to cool slightly in a small mixing bowl.
• Add ricotta and 2 tablespoons grated Parmesan.
• Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
• Sprinkle remaining Parmesan on top.
• Bake for approx 20-25 minutes.

CHEESE-&-SPINACH-STUFFED PORTOBELLOS

Steps:

• Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
• Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
• When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.