Learn to make vegetarian stuffed Portobello mushrooms, a tasty Italian recipe.

Funghi Portobello Ripieni Vegetariani

The Vegetarian Stuffed Portobello Mushrooms are a simple and flavorful baked dish, perfect for those seeking a meat-free yet tasty option. Thanks to their generous size and meaty texture, Portobello mushrooms are perfect for holding a rich filling.

In this recipe, we offer a filling made of ricotta and Parmesan, enriched with sautéed mushroom stems and fresh parsley. The creaminess of the filling is pleasantly contrasted by the breadcrumbs on top, which form a crispy, golden crust during baking.

You can serve these Vegetarian Stuffed Portobello Mushrooms as a main dish, appetizer, or even as a hearty side dish. It’s an easy and delicious way to highlight this tasty and versatile ingredient!

Ingredients

• 4 large Portobello mushrooms
• 200g ricotta cheese
• 50g grated Parmesan cheese
• 2 tbsp breadcrumbs
• 2 tbsp chopped fresh parsley
• Olive oil, as needed
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 180°C (350°F).
2. Clean the Portobello mushrooms and remove the stems. Chop the stems finely.
3. In a pan, heat some olive oil and sauté the chopped stems until tender. Season with salt and pepper.
4. In a bowl, mix ricotta, Parmesan, sautéed stems, and parsley. Adjust seasoning.
5. Stuff each mushroom cap with the ricotta mixture.
6. Sprinkle breadcrumbs over the stuffed mushrooms and drizzle with olive oil.
7. Bake in the preheated oven for about 20 minutes or until the tops are golden and crispy.

Enjoy these delicious Vegetarian Stuffed Portobello Mushrooms as part of your Italian recipes collection!

Related Recipes

• Stuffed Portobello Mushrooms
• Portobello Filled with Eggs and Cheese
• Fregola with Portobello Mushrooms
• Portobello Burger

Total Time: 30 min
Cuisine: Italian