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Roasted Portobello Mushroom Recipe, Stuffed with Cheeses & Fresh Herbs

Roasted Portobello Mushroom Recipe, Stuffed with Fresh Herbs & Cheeses

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Side Dish
Servings 4 servings
Calories 223 kcal

Ingredients
  

  • 4 large portobello mushroom caps
  • 1 cup part skim ricotta cheese
  • 1/2 cup shredded mozzarella / provolone cheese mix
  • 1/8 cup parmesan cheese
  • 1/2 tsp kosher salt, divided
  • fresh cracked pepper
  • 1/2 cup fresh minced Italian herbs - basil, oregano and parsley only use fresh
  • 1 garlic clove, minced
  • red pepper flakes (optional) use for extra flavor and spice
  • 2 tbsp extra virgin olive oil, divided

Instructions
 

Prep:

  • Clean portobello mushroom caps using instructions above
  • Remove stems and chop, set aside
  • Chop all fresh herbs
  • Mince garlic

Directions:

  • If roasting, preheat oven to 375 degrees or start your grill if grilling the mushrooms.
  • Clean the mushroom caps with a damp paper towel by wiping any dirt off them.
  • Remove stems and save stem pieces. Chop stems and set aside.
  • Drizzle 1 tbsp olive oil on mushroom caps, toss mushrooms in the oil, and rub oil on both the outside and inside of the cap.
  • Sprinkle 1/4 tsp kosher salt and a couple turns of fresh ground pepper on the mushrooms.
  • Empty caps can either be roasted at 375 degrees for 7 minutes or grilled for 3 minutes per side.
  • Place the caps gill-side down if roasting. If grilling, they will be grilled on each side.
  • When the initial cooking process is complete, it's a good idea to empty any liquid that has pooled in the cap. You don't want too much moisture left in the portobello caps when you stuff them.
  • Meanwhile sauté the chopped stems in 1 tbsp olive oil with minced garlic clove for approximately 7-9 minutes until stems are reduced and fully cooked.
  • While cooking sprinkle with a dash of kosher salt and freshly cracked black pepper. If you like a bit of extra spice and have chosen to use the optional red pepper flakes, sprinkle and sauté with the stems and garlic.
  • In a small bowl, combine the ricotta cheese, shredded mozzarella/provolone cheese, parmesan cheese, fresh herbs and ¼ tsp kosher salt and a few turns of freshly ground pepper.
  • Once the sautéed stems and garlic mixture is cooked and cooled, combine with the cheese mixture.
  • Stuff the roasted / grilled mushroom caps.
  • Place mushroom caps on a rimmed baking sheet with aluminum foil for easy cleanup and return to the oven (or grill) for 5 minutes until the mushrooms are warmed through and golden brown.
  • Or if you used the grill and don’t want to start your oven, you can return the stuffed mushrooms to the grill for 5 minutes to warm through.
  • Enjoy!

Notes

Chopped fresh herbs
Chop a mixture of fresh Italian herbs - basil, oregano and parsley.
Nutrition Facts
Roasted Portobello Mushroom Recipe, Stuffed with Fresh Herbs & Cheeses
Amount per Serving
Calories
223
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
32
mg
11
%
Sodium
 
517
mg
22
%
Potassium
 
441
mg
13
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
13
g
26
%
Vitamin A
 
987
IU
20
%
Vitamin C
 
10
mg
12
%
Calcium
 
289
mg
29
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.