Ricotta Stuffed Portobello Mushrooms

These Ricotta Stuffed Portobello Mushrooms with Pistachios are rich, creamy, and packed with flavour. 🍄‍🟫 Filled with spinach, parmesan, lemon zest, and topped with crunchy pistachios, they’re perfect as a light main served with roasted baby potatoes and a crisp side salad.
Follow the recipe below 👇
Ingredients
4 large portobello mushrooms
200g ricotta cheese
1 handful grated Parmesan
1 tbsp olive oil, plus extra for brushing
1 handful shallots, finely chopped
2 large handfuls of spinach
1 clove garlic, minced
1 tbsp fresh parsley, chopped
Zest 1/2 lemon
Salt and black pepper to season
To serve
Roasted baby potatoes
Side salad

Method
1. Preheat the oven to 200°C and line a baking tray with parchment paper. Clean the portobello mushrooms and brush them lightly with olive oil. Place them on the tray.
2. Heat 1 tbsp olive oil in a pan over medium heat, add the chopped shallot, and sauté until soft. Add the minced garlic and cook for another minute, then toss in the spinach and cook until wilted.
3. In a bowl, mix the ricotta, grated parmesan, lemon zest, chopped parsley (or basil), and the cooked spinach mixture. Season with salt and black pepper to taste.
4. Spoon the ricotta filling into each mushroom cap, spreading it evenly.
5. Bake the stuffed mushrooms in the oven for 10 minutes, or until the mushrooms are tender and the filling is golden on top.
6. Sprinkle over chopped pistachios and bake for a further 5 minutes
7. Serve and enjoy with some roasted baby potatoes and a fresh salad for a more filling dish!

If you’re looking for a simple yet impressive dish for lunch or as a light dinner, these ricotta stuffed porttoella mushrooms are perfect. We love this recipe because it feels indulgent but is easy to make. The creamy ricotta is mixed with parmesan, spinach, lemon zest, and fresh herbs for a deliciously fresh flavor. Then bake them until the mushrooms are juicy and the filling is golden on top. For a bit of crunch, we recommend sprinkling some chopped pistachios for the last 5 minutes of cooking. They pair so well with the creamy filling and give it a nice texture. Mushrooms are not only delicious and affordable, but also a source of plant-based protein, fiber, B vitamins, and selenium. Give this recipe a go. It makes for a great vegetarian mane or unique side dish.