Savory Stuffed Mushrooms

Savory Stuffed Mushroom

Savory Stuffed Mushroom

This recipe is the result of a visit to a vegetarian restaurant.  The mushroom stuffed with ricotta cheese and herbs, dusted with bread crumbs and baked was a totally satisfying entree, so I came home and set about re-creating the dish.  This recipe is super-easy and fast to make, so it's perfect for a last-minute dinner.  Enjoy!

For each serving:

1 large Portabello mushroom, brushed clean, stem and "gills" (inside the cap, scrape out the black gills with a 1/2 measuring spoon)

1/3 cup whole-milk ricotta cheese

3 Tablespoons grated Asiago cheese

1/4 teaspoon each finely minced fresh rosemary, sage, thyme and parsley (substitute 1/2 teaspoon dried herbs de provence if no fresh herbs are available.  Fresh are best!)

pinch each of salt and pepper

2 Tablespoons fresh bread crumbs

1 Tablespoon grated Parmesan cheese

1 Teaspoon extra-virgin olive oil

Preheat the oven to 400-degrees.

Place the clean mushroom on a greased or parchment-lined baking sheet.

Combine the ricotta, Asiago, herbs, salt and pepper in a bowl and mix well.  Mound the cheese into the mushroom cap and spread evenly.

Mix together the bread crumbs, Parmesan, and olive oil in a small bowl. Sprinkle evenly over the cheese.

Bake for 20-30 minutes, until the mushroom is soft, the cheese is heated through, and the bread crumbs are brown.

Let rest for about 5 minutes before serving.


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