Description
Stuffed Portobello Mushrooms Bursting with Cherry Flavor. These Stuffed Portobello Mushrooms are an easy and flavorful vegetarian appetizer, combining creamy ricotta, tangy cheese, sweet cherries, and crunchy walnuts for a gourmet bite perfect for holidays or dinner parties.
Ingredients
Scale
- 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
Instructions
- 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.
- In a bowl, mix ricotta, crumbled cheese (blue cheese or feta), chopped spinach, garlic, salt, and pepper.
- Spoon the creamy filling into the roasted mushroom caps, pressing gently to pack it in.
- Top each stuffed mushroom with cherries and chopped walnuts.
- Bake for 15–18 minutes until the filling is hot and the edges of the mushrooms are golden brown.
- Sprinkle with fresh parsley and optionally drizzle with balsamic glaze before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 210 calories
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
Keywords: Stuffed Portobello Mushrooms, Vegetarian Appetizer, Cherry Flavor