Vegetarian Stuffed Portobello Mushrooms

Name: Vegetarian Stuffed Portobello Mushrooms
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 3
Ingredients: Portobello mushrooms (6 large) 2 lbs; Cow's milk ricotta cheese 2 cups; Breadcrumbs 0.7 cup; Parmigiano Reggiano PDO cheese 2.8 oz; Parsley to taste; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 3
Cost: Low

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PRESENTATION

Recipe by
Lulù Gargari

Vegetarian Stuffed Portobello Mushrooms work as a main course because the portobello caps themselves do most of the structural work — their size and dense, meaty texture hold a generous filling without collapsing. That filling is ricotta and Parmigiano blended with the sautéed mushroom stems and fresh parsley. The result is a creamy, savory center packed into each cap before it goes into the oven.

The finish is a breadcrumb topping that bakes into a thin, golden crust — a deliberate contrast to the soft filling underneath. That textural difference, creamy interior against a crisp, bronzed surface, is what keeps the dish from reading as one-note. They hold up equally well as a main, a starter, or a substantial side.

How to prepare Vegetarian Stuffed Portobello Mushrooms

To prepare the vegetarian stuffed portobello mushrooms, first clean the mushrooms: gently wipe the caps with a slightly damp cloth, then remove the stems carefully so as not to break the caps 1. Roughly chop the stems 2 and put them in a pan with a drizzle of olive oil 3.

Season with salt 4 and cook over medium heat for about 5–7 minutes, stirring occasionally. Flavor with chopped parsley 5 and check that the liquid has evaporated 6. Let cool slightly.

Place the ricotta in a bowl, then add the chopped mushroom mixture 7, grated Parmigiano Reggiano 8 and the breadcrumbs 9.

Adjust with salt and pepper 10 and mix everything well 11 until you obtain a creamy, homogeneous mixture. Place the mushroom caps on a baking sheet lined with parchment paper, with the gill side facing up, then generously cover the surface with the ricotta mixture 12.

Press the filling lightly with the back of a spoon, then sprinkle with breadcrumbs 13 and a drizzle of oil 14. Bake in a preheated conventional oven at 356°F for about 35 minutes, then switch to the grill setting at 428°F and continue cooking for another 7–8 minutes. When the surface is crispy and golden, remove from the oven and let cool for a few minutes. Your vegetarian stuffed portobello mushrooms are ready to be served 15!