Baked Italian Herb-Ricotta Stuffed Portobello Mushrooms
Large Portobello mushrooms filled with a savory mixture of ricotta, Parmesan, and Italian herbs, baked until golden and bubbling. This italian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs ricotta cheese, grated Parmesan cheese, chopped fresh basil 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian Herb-Ricotta Stuffed Portobello Mushrooms take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Italian Herb-Ricotta Stuffed Portobello Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.
Can I substitute ingredients in Baked Italian Herb-Ricotta Stuffed Portobello Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Italian Herb-Ricotta Stuffed Portobello Mushrooms for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Italian Herb-Ricotta Stuffed Portobello Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
