These portobello mushrooms are incredibly tasty – stuffed with creamy ricotta cheese, parmesan cheese, and a touch of pesto and fresh basil. Grill them up for a quick lunch at home, as an appetizer and hard to beat crowd pleaser or as a side for dinner. Or serve alongside a fresh mixed greens salad as shown for a complete meal. We enjoyed our salad with crunchy, garlicy croutons, sun dried tomatoes, and fresh mozzarella. Let us know what you think in a comment below!
Recipe Tips-
- Look for larger portobello caps so you can stuff plenty of the tasty ricotta mixture
- To wash your portobello caps, dampen a paper towel and gently rub the outside of the mushrooms. Do not immerse them in water to clean.
Ricotta Stuffed Portobello Mushrooms w/ Mixed Greens Salad
Ingredients
Mushrooms:
- 4 large portobello mushroom caps
- 3 tbsp extra virgin olive oil
- 1/4 tsp salt + more to taste
- 1/4 tsp pepper + more to taste
- 1 tbsp pesto sauce
- 1 cup ricotta cheese
- 1/4 cup parmesan cheese
- 4 tbsp fresh basil chopped, divided
Salad:
- 3 cups mixed greens
- 1/8 cup sun dried tomatoes in oil or dry
- 1/2 cup croutons
- 1/2 cup fresh mozzarella balls
- 2 tbsp fresh basil chopped
- Balsamic vinegar drizzled
- Extra virgin olive oil drizzled
Instructions
- Preheat grill to medium-high.
- To wash mushrooms: dampen a paper towl and gently rub outside of mushrooms to clean. Do not immerse in water.
- Brush mushrooms with 1 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper. Grill, gill side up for 5 minutes. Flip and continue grilling until tender, about 5 more minutes.
- Meanwhile, in a small bowl, mix pesto, ricotta cheese, parmesan, 2 tbsp fresh basil and salt and pepper to taste.
- Flip the mushrooms back to gill side up and stuff them with ricotta mixture.
- Grill additional 5 minutes or until filling is hot.
- While mushrooms are finishing up, combine salad ingredients.
- Serve mushrooms with side salad. Garnish with remaining fresh basil and extra drizzle of olive oil.
