Ricotta Stuffed Portobello Mushrooms Recipes

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RICOTTA-STUFFED PORTOBELLO MUSHROOMS



Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

Steps:

  • In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 30m

Yield 12

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  • Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  • Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  • Bake 10-12 minutes or until mushrooms are tender.

Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g

GARLIC RICOTTA STUFFED MUSHROOMS



Garlic Ricotta Stuffed Mushrooms image

Make and share this Garlic Ricotta Stuffed Mushrooms recipe from Food.com.

Provided by riffraff

Categories     Lunch/Snacks

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

7 large white mushrooms, stems removed
5 garlic cloves, crushed
3 -4 tablespoons part-skim ricotta cheese
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon olive oil
4 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Clean mushrooms, remove stems.
  • Chop stems, and the one extra mushroom.
  • Heat olive oil in sauté pan.
  • Add chopped stems and the one extra mushroom.
  • Halfway through cooking add crushed garlic, salt and pepper.
  • Remove from heat and allow to cool slightly in a small mixing bowl.
  • Add ricotta and 2 tablespoons grated Parmesan.
  • Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
  • Sprinkle remaining Parmesan on top.
  • Bake for approx 20-25 minutes.

PORTOBELLO STUFFED WITH RICOTTA AND SAUSAGE



Portobello Stuffed With Ricotta and Sausage image

Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy.

Provided by LikesItHot

Categories     Poultry

Time 35m

Yield 1 serving(s)

Number Of Ingredients 5

1 large portobello mushroom cap, stem removed
1/4 cup part-skim ricotta cheese
1/2 chicken link sausage, preferably spicy Italian variety
1/2 teaspoon garlic powder
1 teaspoon oregano

Steps:

  • Cook the sausage until done. Cut into small chunks.
  • Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
  • Sprinkle the garlic powder and oregano over the ricotta.
  • Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.

RISOTTO-STUFFED PORTOBELLO MUSHROOMS



Risotto-Stuffed Portobello Mushrooms image

These elegant, stuffed mushroom caps make a lovely special-occasion side dish perfect for the holidays. Green and red sweet peppers add festive color to the creamy and tender risotto.-Christie Szabo, Helotes, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 cup balsamic vinaigrette
8 large portobello mushrooms (4 to 4-1/2 inches), stems removed
4 cups chicken broth, divided
2 large sweet onions, chopped
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 tablespoon pine nuts
2 garlic cloves, minced
3 tablespoons butter
2 cups uncooked arborio rice
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup minced fresh parsley
1/4 teaspoon pepper

Steps:

  • Place vinaigrette in a large resealable plastic bag; add the mushrooms. Seal bag and turn to coat; refrigerate for at least 30 minutes., Drain and discard marinade. Place mushroom caps in a 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender., Meanwhile, in a small saucepan, heat broth and keep warm. In a Dutch oven, saute the onions, peppers, pine nuts and garlic in butter until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the broth is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in 1/2 cup cheese, parsley and pepper. Place 3/4 cup risotto in each mushroom cap. Sprinkle with remaining cheese; serve immediately.

Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 813mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

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  • Preheat the oven to 350 degrees. In a bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt and pepper. Set aside.
  • Gently score the top of your Portobello mushrooms. This allows the moisture to come out of the mushrooms as they cook and lets the marinade soak in. Pour the marinade over the mushrooms and rub the mushrooms so they are coated with the marinade. Set aside.
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