Stuffed Portobello Mushrooms

We love mushrooms!  Stuffed Portobello caps might sound complicated but they’re very easy to make and absolutely delicious.  This can be a side dish or an appetizer, you can even stuff it between slices of bread and make it into one hell of a sandwich!

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Stuffed Portobello Mushrooms

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: Side Dish or Appetizer

Ingredients:

  • FILLING:
  • 2 large portobello mushroom caps
  • Olive Oil
  • ½ cup ricotta, drained if necessary
  • 1 garlic clove, minced
  • ¼ cup Parmesan cheese, grated
  • ½ cup rapini, blanched and chopped
  • 4 artichoke hearts, chopped (packed in water)
  • ¼ cup mozzarella, grated
  • Salt and pepper
  • TOPPING:
  • 2 tsp plain breadcrumbs
  • 1 tsp Parmesan cheese
  • 1 tsp Italian parsley, finely chopped
  • Salt and pepper
  • Olive oil

Directions:

  1. FILLING: Clean the portobello caps, and remove the stem and gills
  2. Place the portobellos on a baking sheet lined with foil. Under each cap, place a small drop of olive oil
  3. In a bowl, mix the rest of the filling ingredients, and spoon the filling into each portobello cap
  4. TOPPING: Mix the breadcrumbs, parmesan cheese, Italian parsley, and salt and pepper in a bowl. Sprinkle mixture generously over the Portobello caps.
  5. Drizzle the breadcrumb topping with olive oil
  6. Bake at 375 F for 28-30 min, and then an additional 1-2 min on broil

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