Ricotta-Stuffed Portobello Mushrooms Recipe photo by Taste of Home

Ricotta-Stuffed Portobello Mushrooms

Servings: 6 / Total Time: 30 mins

Ingredients:

  • 3/4 cup reduced-fat ricotta cheese


  • 3/4 cup grated Parmesan cheese, divided


  • 1/2 cup shredded part-skim mozzarella cheese


  • 2 tablespoons minced fresh parsley


  • 1/8 teaspoon pepper


  • 6 large portobello mushrooms


  • 6 slices large tomato


  • 3/4 cup fresh basil leaves


  • 3 tablespoons slivered almonds or pine nuts, toasted


  • 1 small garlic clove


  • 2 tablespoons olive oil


  • 2 to 3 teaspoons water

Directions:

  1. In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices.


  2. Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula.


  3. Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Ricotta-Stuffed Portobello Mushrooms Recipe photo by Taste of Home