Savory Stuffed Portobello Mushrooms That Wow Every Guest

Irresistible Three-Cheese Stuffed Portobello Mushrooms, a gourmet experience packed with flavors and textures.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 mushrooms

Course: Dinner

Cuisine: Italian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mushroom Base

4 large Portobello Mushrooms can substitute with large cremini

For the Cheese Filling

1 cup Ricotta Cheese low-fat varieties are a great alternative
1 cup Mozzarella Cheese opt for part-skim for a lighter option
1/2 cup Parmesan Cheese nutritional yeast can be used for a vegan twist

For Flavor Enhancement

2 cloves Garlic fresh garlic ideal
1/4 cup Fresh Parsley can substitute with basil or thyme
1 teaspoon Italian Herbs (mixed) use homemade blend or classic Italian seasoning

Equipment

Oven
Baking sheet
Mixing bowl
Spoon
Damp cloth or paper towel

Method

Step-By-Step Instructions

Preheat your oven to 375°F (190°C).
Gently clean the Portobello mushrooms with a damp cloth or paper towel and remove the stems and gills.
In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses, along with the minced garlic, chopped parsley, and Italian herbs.
Generously fill each mushroom cap with the cheese mixture.
Carefully place the mushrooms on a baking sheet lined with parchment paper and bake for approximately 25 minutes.
Once baked, let them cool for a few minutes, then serve warm with additional fresh herbs.

Nutrition

Serving: 1mushroomCalories: 280kcalCarbohydrates: 12gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 300mgIron: 1mg

Notes

These mushrooms pair beautifully with a simple green salad for a complete meal.

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