Pesto and Ricotta Stuffed Portobello Mushrooms with Toasted Pine Nuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Large Portobello mushrooms filled with basil pesto and creamy ricotta, topped with toasted pine nuts for a satisfying vegetarian appetizer or light meal. This italian-inspired vegetarian ready in about 35 minutes blends large Portobello mushroom caps, ricotta cheese, fresh basil pesto into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Serves 4 Italian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Clean 4 large Portobello mushroom caps and remove stems. Brush each cap with 3 tbsp olive oil and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper.
  2. Step 2: In a bowl, mix together 1 cup ricotta cheese, 1/3 cup fresh basil pesto, and 2 minced garlic cloves until well combined.
  3. Step 3: Spoon the ricotta-pesto mixture evenly into each mushroom cap, filling them generously.
  4. Step 4: Toast 1/4 cup pine nuts in a dry skillet over medium heat, stirring frequently for 2-3 minutes until golden and fragrant.
  5. Step 5: Sprinkle the filled mushrooms with 1/4 cup grated Parmesan cheese and the toasted pine nuts.
  6. Step 6: Place the mushrooms on a baking sheet and bake for 20 minutes until the mushrooms are tender and the topping is slightly golden.
  7. Step 7: Remove from oven and let cool for 5 minutes before serving warm.

Frequently asked questions

How long does Pesto and Ricotta Stuffed Portobello Mushrooms with Toasted Pine Nuts take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pesto and Ricotta Stuffed Portobello Mushrooms with Toasted Pine Nuts?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pesto and Ricotta Stuffed Portobello Mushrooms with Toasted Pine Nuts?

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 Pesto and Ricotta Stuffed Portobello Mushrooms with Toasted Pine Nuts 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 Pesto and Ricotta Stuffed Portobello Mushrooms with Toasted Pine Nuts 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.

What others are saying

Related recipes