Pesto Ricotta Stuffed Mushrooms

$To make pesto ricotta stuffed mushrooms, you will need: - 12 large portobello mushrooms, stems removed - 1 cup ricotta cheese - 1/2 cup basil pesto - 1/4 cup grated Parmesan cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish Each ingredient plays a key role in the flavor and texture of the dish. - Mushrooms: Choose large portobello mushrooms for a strong base. - Ricotta cheese: This soft cheese adds creaminess. - Basil pesto: Use fresh or jarred pesto for a vibrant taste. - Parmesan cheese: Grated Parmesan adds a savory touch. - Garlic powder: This gives a gentle garlic flavor. - Red pepper flakes: Use these for a spicy kick, if you like. - Salt and pepper: These enhance all flavors. - Olive oil: Brush this on mushrooms for a tasty finish. - Basil leaves: Use fresh basil for a lovely garnish. You can make this dish your own by trying different options. - Cheese: Swap ricotta for goat cheese or cream cheese for a twist. - Veggies: Add spinach or sun-dried tomatoes for extra flavor. - Herbs: Try adding thyme or oregano for more depth. - Nuts: Chopped walnuts or pine nuts can add crunch. - Gluten-free option: Use gluten-free breadcrumbs instead of cheese for a different texture. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This helps cook the mushrooms evenly. Next, get a mixing bowl. In this bowl, combine 1 cup of ricotta cheese, 1/2 cup of basil pesto, and 1/4 cup of grated Parmesan cheese. Add 1/4 teaspoon of garlic powder and 1/4 teaspoon of red pepper flakes if you like heat. Season with salt and pepper to taste. Stir this mix until it's smooth and well-blended. Now, take 12 large portobello mushrooms. Remove the stems gently. Brush them with 2 tablespoons of olive oil. Place the mushrooms cap-side up on a baking sheet. This step keeps the filling in place. Next, fill each mushroom cap with the ricotta-pesto mixture. Make sure to mound it slightly for a generous bite. Once filled, place the baking sheet in your preheated oven. Bake the stuffed mushrooms for 20-25 minutes. You know they’re done when they are tender and the tops look golden and bubbly. After baking, carefully remove the mushrooms from the oven. Let them cool slightly before moving them to a serving plate. This cooling helps avoid burns and allows the flavors to settle. Garnish your stuffed mushrooms with fresh basil leaves for a pop of color. You can serve these mushrooms as a tasty appetizer or a side dish. They pair well with a simple salad or a crusty piece of bread. You can also enjoy them as a light main dish with a side of roasted veggies. Feel free to get creative with your serving ideas! To make your Pesto Ricotta Stuffed Mushrooms shine, focus on quality. Use fresh basil pesto; it adds a vibrant taste. Choose a creamy ricotta cheese for a rich texture. For a little kick, add red pepper flakes. Adjust salt and pepper to suit your taste. Mixing these ingredients well ensures every bite bursts with flavor. Start by choosing large portobello mushrooms. They hold the filling well and have great flavor. Remove the stems gently to avoid breaking the caps. Brush each mushroom with olive oil. This helps them brown nicely in the oven. Bake until tender, about 20-25 minutes. Keep an eye on them to get that golden top. If you have leftovers, store them in an airtight container. Place them in the fridge. They stay fresh for up to three days. Reheat in the oven for the best results. This keeps the mushrooms tender and the filling creamy. You can also enjoy them cold as a tasty snack! Pro Tips Choose the Right Mushrooms: Opt for large, firm portobello mushrooms for the best results. They provide a sturdy base for the filling and offer a rich flavor. Customize Your Filling: Feel free to add other ingredients to the ricotta mixture, such as chopped sun-dried tomatoes or spinach, for extra flavor and nutrition. Perfect Baking Technique: To ensure even cooking, place the mushrooms cap-side up and avoid overcrowding the baking sheet. This allows for better heat circulation. Serve Fresh: For the best taste and texture, serve the stuffed mushrooms immediately after baking. They can lose their appeal if left to sit too long. {{image_2}} You can use different cheeses to change the flavor. Try cream cheese for a richer taste. Goat cheese adds a tangy kick. If you like a stronger taste, use feta cheese. Blend any cheese with ricotta for a creamy texture. You can boost nutrition by adding veggies to your filling. Spinach works great and adds color. Chopped sun-dried tomatoes give a sweet, rich flavor. You can also mix in finely diced bell peppers. Just sauté them briefly before adding to your cheese mix. To make this dish gluten-free, use gluten-free breadcrumbs. You can also skip breadcrumbs entirely for a low-carb option. Check your pesto for gluten, as some brands may add it. Enjoy these mushrooms as a tasty, safe treat for everyone. A serving of pesto ricotta stuffed mushrooms has about 250 calories. Each mushroom is rich in flavor and low in calories. The dish serves four, so you can enjoy a tasty meal without guilt. These stuffed mushrooms pack a punch of key nutrients: - Protein: Ricotta cheese adds protein for muscle health. - Calcium: Parmesan cheese offers calcium for strong bones. - Vitamins: Fresh basil provides vitamins A and K. - Fiber: Portobello mushrooms add fiber to aid digestion. The ingredients in this dish each bring health benefits: - Ricotta cheese: Low in fat, it supports weight management. - Basil pesto: Rich in antioxidants, it fights inflammation. - Mushrooms: They are low in calories and high in nutrients. - Olive oil: This healthy fat is good for heart health. Choosing these ingredients makes your meal both tasty and nutritious. Yes, you can use different mushrooms. Button mushrooms work well for bite-sized treats. Shiitake mushrooms add a rich flavor. Just make sure to adjust the cooking time based on the size. Smaller mushrooms may need less time in the oven. Larger ones may take longer to cook through. Experiment with what you like best! This dish is already vegetarian! It uses ricotta cheese, which is a great source of protein. If you want it to be vegan, swap out the ricotta for a plant-based option. Try tofu or cashew cheese. Use a vegan pesto as well. These changes will keep the flavor while meeting dietary needs. Pesto Ricotta Stuffed Mushrooms pair well with many sides. A fresh green salad adds crunch and color. Serve with garlic bread for a classic touch. You can also enjoy them with a nice pasta dish. They make a great appetizer or a fun main dish. The options are endless! In this post, we explored the ingredients, cooking steps, and variations for Pesto Ricotta Stuffed Mushrooms. We discussed how to prepare, bake, and serve them. I shared tips for flavor, mushroom cooking, and storing leftovers. You learned about cheese choices and veggie additions, along with health benefits. Now, you can confidently make this delicious dish, customizing it to your taste. Enjoy cooking and impressing your friends and family with these tasty mushrooms!$

Pesto Ricotta Stuffed Mushrooms

Delicious portobello mushrooms filled with a creamy ricotta and basil pesto mixture.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Italian

Servings 4

Ingredients

12 large portobello mushrooms, stems removed
1 cup ricotta cheese
0.5 cup basil pesto
0.25 cup grated Parmesan cheese
0.25 teaspoon garlic powder
0.25 teaspoon red pepper flakes (optional for heat)
1 to taste salt
1 to taste pepper
2 tablespoons olive oil
as needed fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the ricotta cheese, basil pesto, grated Parmesan cheese, garlic powder, red pepper flakes (if using), salt, and pepper. Mix until smooth and well-blended.
Brush the portobello mushrooms with olive oil and place them cap-side up on a baking sheet.
Generously fill each mushroom cap with the ricotta-pesto mixture, mounding it slightly.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until they are tender and the tops are golden and bubbly.
Remove from the oven and allow to cool slightly before transferring to a serving plate.
Garnish with fresh basil leaves for a vibrant touch.

Notes

Garnish with fresh basil leaves for added flavor.

Keyword pesto, ricotta, stuffed mushrooms