Zucchini and Ricotta Stuffed Portobello Mushrooms

In the heart of rustic Italian cuisine lies a dish that embodies the simplicity and richness of the country’s culinary philosophy: Zucchini and Ricotta Stuffed Portobello Mushrooms. This dish takes the humble ingredients of the garden and elevates them into a symphony of flavors, textures, and aromas that speak of home, warmth, and celebration. The key to this recipe’s uniqueness lies in the creamy, tangy ricotta cheese blended with the fresh, slightly sweet zucchini, all encased in the meaty, earthy vessel of a Portobello mushroom. The result is not just a dish, but an experience—a bite that is at once hearty and light, complex and comforting.

Ingredients

  • Serving Size: Serves 4

Grocery Items Needed

  • 4 large Portobello mushrooms, stems removed
  • 1 cup ricotta cheese
  • 1 medium zucchini, finely grated
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon balsamic reduction, for garnish

Preparation

  1. Preheat your oven to 375°F (190°C). Gently clean the Portobello mushrooms with a damp cloth and scoop out the gills with a spoon, being careful not to break the caps.
  2. In a mixing bowl, combine the ricotta cheese, grated zucchini, minced garlic, grated Parmesan, chopped basil, and lemon zest. Season the mixture with salt and pepper to taste.
  3. Brush the outside of each mushroom cap with olive oil and place them on a baking sheet.
  4. Stuff each mushroom cap generously with the zucchini and ricotta mixture.
  5. Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
  6. Let the mushrooms cool for a few minutes before drizzling with balsamic reduction and serving.

Expert Tips

  • For an extra touch of flavor, add a pinch of red pepper flakes to the filling mixture for a subtle heat.
  • Ensure the zucchini is finely grated to seamlessly blend with the ricotta, creating a smooth, creamy filling.
  • If you’re looking to add a bit more texture, consider incorporating pine nuts or walnuts into the filling.

Serving Suggestions

Pair these stuffed mushrooms with a light, crisp salad or a side of roasted vegetables for a complete, nutritious meal. The earthy flavors of the mushrooms are wonderfully complemented by a glass of medium-bodied red wine, such as Chianti or Merlot, enhancing the overall dining experience.

Nutrition Facts per Serving

  • Calories: 220
  • Protein: 14g
  • Carbohydrates: 12g
  • Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 30mg
  • Sodium: 320mg
  • Fiber: 3g
  • Allergens: Ricotta cheese

This recipe for Zucchini and Ricotta Stuffed Portobello Mushrooms offers a delightful way to enjoy the bounty of the garden with a touch of Italian flair. Feel free to share this recipe with friends and family, and don’t hesitate to experiment with different fillings or toppings to make this dish uniquely yours. Cooking is not just about following recipes—it’s about creating memories and flavors that resonate with your personal taste.


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