Name: Stuffed Portobello Mushrooms with Cherry Flavor Delight
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegetarian
Ingredients: 6 large Portobello mushroom caps, stems removed; 1 tbsp olive oil; 1 cup ricotta cheese; ½ cup crumbled blue cheese or feta; 1 cup chopped spinach (fresh or thawed frozen); ½ cup dried cherries, rehydrated or fresh pitted cherries; ¼ cup chopped walnuts (toasted optional); 2 tbsp chopped fresh parsley; 1 garlic clove, minced; Salt & pepper to taste; Optional: drizzle of balsamic glaze

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Stuffed Portobello Mushrooms with a burst of cherry flavor make an irresistible appetizer. These delectable vegetarian delights combine creamy ricotta, tangy cheese, sweet cherries, and crunchy walnuts, creating a gourmet experience perfect for holiday gatherings or intimate dinner parties. Whether you’re entertaining guests or simply treating yourself, this dish is sure to impress and satisfy.

Why You’ll Love This Stuffed Portobello Mushroom Recipe

This Stuffed Portobello Mushroom Recipe is a must-try for several reasons. First, it’s a quick dish that can be prepared in just 35 minutes, making it perfect for weeknight dinners or last-minute gatherings. Second, the combination of flavors—from the creamy Portobello mushroom filling to the sweetness of cherries—creates a taste sensation that’s both savory and sweet. Third, it is a healthy option packed with nutrients, thanks to the spinach and walnuts. Fourth, this dish is versatile; you can serve it as a snack, appetizer, or even a side dish for dinner. Fifth, it caters to various dietary needs, including vegetarian and potentially vegan options with easy substitutions. Lastly, the presentation is stunning, making it a gourmet dish that will impress anyone.

Ingredients for Stuffed Portobello Mushrooms with

Gather these items:

6 large Portobello mushroom caps, stems removed
1 tbsp olive oil
1 cup ricotta cheese
½ cup crumbled blue cheese or feta
1 cup chopped spinach (fresh or thawed frozen)
½ cup dried cherries, rehydrated or fresh pitted cherries
¼ cup chopped walnuts (toasted optional)
2 tbsp chopped fresh parsley
1 garlic clove, minced
Salt & pepper to taste
Optional: drizzle of balsamic glaze

How to Make Stuffed Portobello Mushrooms with Step-by-Step

Step 1: Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil, season with salt and pepper, and roast gill-side up for 10 minutes.
Step 2: In a bowl, mix ricotta, crumbled cheese (blue cheese or feta), chopped spinach, garlic, salt, and pepper.
Step 3: Spoon the creamy filling into the roasted mushroom caps, pressing gently to pack it in.
Step 4: Top each stuffed mushroom with cherries and chopped walnuts.
Step 5: Bake for 15–18 minutes until the filling is hot and the edges of the mushrooms are golden brown.
Step 6: Sprinkle with fresh parsley and optionally drizzle with balsamic glaze before serving.

Stuffed Portobello Mushrooms with Cherry Flavor Delight - Stuffed Portobello Mushrooms with - main visual representation

Pro Tips for the Best Stuffed Portobello Mushrooms with

Keep these in mind:

Use fresh ingredients for the best flavor; fresh spinach and seasonal cherries will elevate your dish.
Don’t overcook the mushrooms; you want them to retain their shape and juiciness.
Experiment with different cheeses like goat cheese for a unique twist on the Portobello mushroom filling.
For a vegan version, substitute the ricotta with tofu or cashew cheese.
This recipe is perfect for meal prep; make a batch and refrigerate for quick weeknight dinners.

Best Ways to Serve Stuffed Portobello Mushrooms with

These savory stuffed Portobello mushrooms can be served in various delightful ways. Pair them with a fresh salad for a light lunch, or serve them alongside roasted vegetables as a hearty dinner option. They also make a great addition to a charcuterie board, adding a gourmet touch. Finally, consider drizzling with a balsamic glaze to enhance the flavor profile.

How to Store and Reheat Stuffed Portobello Mushrooms with

To store, place any leftover filled Portobello mushrooms in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10 minutes until warmed through. This dish is a great option for meal prep, allowing you to enjoy gourmet flavors with minimal effort.

Frequently Asked Questions About Stuffed Portobello Mushrooms with

What’s the secret to perfect Stuffed Portobello Mushrooms with?

The secret lies in using quality ingredients and not overcooking the mushrooms. Make sure to roast them just until tender, preserving their flavor and texture.

Can I make Stuffed Portobello Mushrooms with ahead of time?

Absolutely! You can prepare the filling and stuff the mushrooms a day in advance. Just store them in the fridge until you’re ready to bake.

How do I avoid common mistakes with Stuffed Portobello Mushrooms with?

Avoid overcooking the mushrooms and ensure the filling is balanced. Too much moisture can make them soggy, so drain any excess liquid from ingredients like spinach.

Variations of Stuffed Portobello Mushrooms with You Can Try

Here are a few delicious variations:

For a Mexican twist, use black beans, corn, and taco seasoning in the filling.
Try a Mediterranean version with sun-dried tomatoes, olives, and feta cheese.
For a protein boost, add quinoa or lentils to the Portobello mushroom stuffing variations.
Experiment with different herbs like basil or thyme to enhance the flavor profile.

For more delicious recipes, check out our latest recipes or try making mini cranberry cheesecakes for a sweet treat. If you’re looking for a hearty meal, consider our cheesy chicken noodle soup recipe.

For nutritional information on mushrooms, you can visit Healthline for more details.