Description
Juicy portobello mushrooms filled with creamy ricotta and herbs, baked until golden and drizzled with a savory garlic butter sauce for a simple yet elegant vegetarian dish.
Ingredients
Scale
For the Crust:
- 4 large portobello mushrooms, stems removed
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced (for drizzle)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Clean portobello mushrooms with a damp cloth and remove stems.
- In a bowl, mix ricotta, Parmesan, 2 cloves minced garlic, parsley, oregano, salt, and pepper until combined.
- Brush mushroom caps with olive oil and place on a baking sheet. Spoon ricotta mixture evenly into each cap.
- Bake for 20-25 minutes until mushrooms are tender and filling is lightly golden.
- While baking, melt butter in a small saucepan over low heat. Add 3 cloves minced garlic and thyme, cooking for 2-3 minutes until fragrant. Stir in lemon juice and remove from heat.
- Drizzle garlic butter herb sauce over baked mushrooms before serving.
Notes
You can customize the seasonings to taste.