Baked Italian Herb-Ricotta Stuffed Portobello Mushrooms

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Large Portobello mushrooms filled with a savory mixture of ricotta, Parmesan, and Italian herbs, baked until golden and bubbling. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs large Portobello mushrooms, ricotta cheese, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 220 cal/serving

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Ingredients

4 caps, stems removed large Portobello mushrooms
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
2 minced garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Preheat oven to 375°F. Brush 4 large Portobello mushroom caps with 2 tbsp olive oil and place on a baking sheet gill side up.
Step 2: In a mixing bowl, combine 1 cup ricotta cheese, 1/2 cup grated Parmesan, 2 tbsp chopped fresh basil, 2 tbsp chopped fresh parsley, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 tsp Italian seasoning, and optional 1/4 tsp red pepper flakes. Mix until well blended.
Step 3: Spoon the ricotta mixture evenly into each mushroom cap, pressing lightly to fill the cavity.
Step 4: Bake mushrooms for 20-25 minutes until the filling is hot and golden on top, and the mushrooms are tender.
Step 5: Remove from oven and let rest for 5 minutes before serving as a vegetarian appetizer or side dish.