Pesto Ricotta Stuffed Portobello Mushrooms

$For the Pesto Ricotta Stuffed Portobello Mushrooms, gather these key items: - 4 large Portobello mushrooms, stems removed - 1 cup ricotta cheese - 1/2 cup prepared pesto - 1/4 cup grated Parmesan cheese - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup cherry tomatoes, halved - 1/4 cup fresh basil leaves, for garnish - 2 tablespoons olive oil These ingredients combine to create a rich, creamy filling. The mushrooms serve as a delicious base that holds all the flavors together. The ricotta cheese adds creaminess, while the pesto adds a burst of fresh taste. The cherry tomatoes give a nice pop of color and sweetness, making the dish even more appealing. When preparing, make sure to use fresh ingredients for the best results. Fresh basil adds a lovely aroma and flavor. If you want to try different flavors, consider using homemade pesto. It can elevate your dish even more. As you gather your ingredients, think about how each one plays a role in this delightful meal. Enjoy the process and get ready to create a dish that impresses everyone! {{ingredient_image_1}} 1. Preheat the oven and prepare baking sheet Start by preheating your oven to 375°F (190°C). This step is key for even cooking. Next, grab a baking sheet. Line it with parchment paper for easy cleanup. 2. Clean the mushrooms and remove stems Take your large Portobello mushrooms and clean them with a damp cloth. This helps remove dirt. Gently twist and pull off the stems to create space for stuffing. 3. Create and mix the ricotta filling In a bowl, mix 1 cup of ricotta cheese, 1/2 cup of pesto, 1/4 cup of grated Parmesan, 1/2 teaspoon of garlic powder, salt, and pepper. Stir until everything blends well. This filling will be creamy and flavorful. 1. Fill the mushrooms with the ricotta mixture Use a spoon to fill each mushroom cap with the ricotta mixture. Pack it in well, so it does not spill out during baking. 2. Add cherry tomatoes and drizzle olive oil Halve 1/4 cup of cherry tomatoes and place them on top of the stuffed mushrooms. This adds freshness and color. Drizzle 2 tablespoons of olive oil over each mushroom to enhance the flavor. 3. Bake and let cool before serving Place the baking sheet in the oven. Bake for 20-25 minutes until the mushrooms are tender and the top is golden. Once done, take them out and let them cool for a few minutes. This helps the flavors settle before serving. When you pick Portobello mushrooms, look for ones that are firm and smooth. The caps should be dark brown and not have any bruises. A good mushroom has a strong, earthy smell. You want fresh mushrooms, as they taste better. To clean your mushrooms, use a damp cloth. Gently wipe the caps to remove any dirt. Avoid soaking them in water. Water can make mushrooms soggy. If you see any tough stems, trim them off carefully to keep the caps intact. To make your Pesto Ricotta Stuffed Portobello Mushrooms even tastier, think about adding more herbs or spices. A pinch of red pepper flakes adds a nice kick. You can also try a sprinkle of Italian seasoning for depth. Choosing the right pesto is key. If you use homemade pesto, it can taste richer and fresher. Store-bought pesto works too, but check the label for quality. Look for one with high-quality olive oil and fresh herbs. This will give your mushrooms the best flavor! Pro Tips Choose Fresh Mushrooms: Select Portobello mushrooms that are firm and have a smooth surface for the best flavor and texture. Customize Your Pesto: Experiment with different nuts or herbs in your pesto to create a unique flavor profile that complements the ricotta. Make Ahead: Prepare the stuffed mushrooms a few hours in advance and refrigerate them until you're ready to bake for a quick meal option. Serve with a Side Salad: Pair these stuffed mushrooms with a light salad for a complete and balanced meal that enhances the flavors. {{image_2}} You can switch up the cheese in your stuffed mushrooms. Try using goat cheese for a tangy twist. It adds a creamy texture and pairs well with pesto. You can also add other ingredients for more flavor. Chopped spinach or roasted red peppers work great in the mix. For proteins, consider diced cooked chicken or crumbled sausage. Each choice brings its own unique taste. To enhance your dish, serve the mushrooms with a fresh salad. A light Caesar or arugula salad complements the rich flavors. You can also serve warm crusty bread on the side. The bread is perfect for dipping into any sauce left on your plate. For sauces, a drizzle of balsamic glaze adds sweetness. You can also use a simple marinara for a classic touch. These options will elevate your meal and impress your guests. After you enjoy your Pesto Ricotta Stuffed Portobello Mushrooms, store any leftovers in the fridge. Place them in an airtight container. This keeps them fresh and tasty. They will last for about 3-4 days. To reheat, use the oven or microwave. If using the oven, set it to 350°F (175°C). Heat for about 10-15 minutes. If you choose the microwave, heat for 1-2 minutes. Check to ensure they are warm all the way through. Can you freeze the stuffed mushrooms? Yes, you can! Freezing keeps them for up to 3 months. To freeze, first let them cool completely. Then, place them on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer bag or container. To thaw, put them in the fridge overnight. You can also bake them straight from the freezer. Just add a few extra minutes to the cooking time. Can I use homemade pesto for this recipe? Yes, homemade pesto works great here! Fresh flavors shine through. Just make sure it's well-blended for the best taste. How long do stuffed mushrooms last in the fridge? Stuffed mushrooms can last about 3-5 days in the fridge. Store them in an airtight container to keep them fresh. Can I make these mushrooms in advance? Absolutely! You can prepare them ahead of time. Just fill the mushrooms and keep them covered in the fridge. Bake them when you're ready to serve. What can I substitute for ricotta cheese? You can use cottage cheese or cream cheese as a substitute. Both bring a creamy texture. Adjust the seasonings to match your taste. Are Pesto Ricotta Stuffed Portobello Mushrooms healthy? Yes, they are quite healthy! They are low in carbs and have good protein from the cheese. Plus, mushrooms are packed with nutrients. Caloric content per serving? Each serving has about 220 calories. This number can change based on the specific brands and amounts of cheese you use. In this post, we explored how to make Pesto Ricotta Stuffed Portobello Mushrooms. We went through the ingredients, preparation steps, and cooking methods. I shared tips on choosing fresh mushrooms and enhancing flavor. We also looked at different filling options and storage tips. Remember, these stuffed mushrooms are not just easy to make; they are tasty and versatile. So, get creative with your ingredients and enjoy a delicious meal! Your kitchen can be filled with flavor and fun.$

Pesto Ricotta Stuffed Portobello Mushrooms

Delicious Portobello mushrooms stuffed with a creamy ricotta and pesto filling, topped with cherry tomatoes and fresh basil.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Italian

Servings 4

Ingredients

4 large Portobello mushrooms, stems removed
1 cup ricotta cheese
0.5 cup prepared pesto
0.25 cup grated Parmesan cheese
0.5 teaspoon garlic powder
to taste salt and pepper
0.25 cup cherry tomatoes, halved
0.25 cup fresh basil leaves, for garnish
2 tablespoons olive oil

Instructions

Preheat your oven to 375°F (190°C).
Clean the Portobello mushrooms with a damp cloth and carefully remove the stems. Place them on a baking sheet, gill side up.
In a mixing bowl, combine the ricotta cheese, pesto, grated Parmesan cheese, garlic powder, salt, and pepper. Mix until well blended.
Spoon the ricotta mixture generously into each Portobello cap, filling them to the brim.
Scatter the halved cherry tomatoes on top of the stuffed mushrooms. Drizzle a little olive oil over each mushroom to add flavor.
Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender and the stuffing is slightly golden on top.
Remove from the oven and let cool for a few minutes before serving.
Garnish with fresh basil leaves just before serving for a touch of color and freshness.

Notes

For a richer flavor, use homemade pesto.

Keyword mushrooms, pesto, ricotta, stuffed