Discovering a Flavorful Delight
My Favorite is Herb-Cheese Filled Portobello Caps and I remember the first time I made Herb-Cheese Filled Portobello Caps. It was one of those days when I wanted something special but didn’t have a lot of time. I had some portobello mushrooms in the fridge and thought, “Why not stuff them with a cheesy herb mixture?” It felt like the perfect idea for a quick dinner that could also impress my guests. The rich aroma of the cheeses melting and mingling with the fresh herbs was enough to make my mouth water.
The Joy of Preparation
As I started preparing the cheese mixture, I mixed together ricotta, mozzarella, and Parmesan. The texture was creamy, and the parsley added a lovely green freshness. I remember scooping the cheese into the portobello caps, pressing it down firmly to make sure it was packed in. I topped each with a slice of tomato, which not only added color but also a juicy burst of flavor. The process was simple but felt so rewarding, knowing that each step was bringing me closer to a delicious meal.
Grilling to Perfection
With everything prepared, I placed the stuffed mushrooms on the grill. The sound of them sizzling was music to my ears. As they cooked, the cheese began to melt and bubble, filling the air with a tantalizing aroma. I loved watching the mushrooms turn a beautiful golden-brown. After about ten minutes, they were ready, and I couldn’t wait to taste them. The pesto I made was the finishing touch, adding a vibrant, herbaceous flavor that tied everything together perfectly.
Serving and Enjoying
When I finally plated the Herb-Cheese Filled Portobello Caps, I felt a sense of accomplishment. They looked so appetizing with their golden tops and fresh basil garnish. I served them with grilled asparagus, making for a complete and satisfying meal. Each bite was a delightful combination of creamy cheese, tender mushrooms, and fresh, tangy pesto. It’s moments like these that remind me why I love cooking—when a simple idea turns into a delicious experience that brings joy to the table.
Table of Contents
Chef’s Notes-Herb-Cheese Filled Portobello Caps
- Make sure to thoroughly clean and dry the portobello mushrooms before preparing them. Removing the gills not only creates more room for the cheese filling but also helps the mushrooms cook evenly.
- For a smoother cheese mixture, ensure all cheeses are at room temperature before mixing. This will help them blend more easily and create a creamier filling.
- Use a grill basket or aluminum foil if you’re worried about the mushrooms sticking to the grill. Preheat the grill well before placing the mushrooms on it to ensure even cooking.
- If the pesto is too thick, add a bit more water or olive oil to reach your desired consistency. For a chunky texture, pulse the ingredients less.
- If you don’t have access to a grill, baking is a great alternative. Place the stuffed mushrooms on a baking sheet and bake at 375°F (190°C) for about 15 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Herb-Cheese Filled Portobello Caps
4
portions15
minutes10
minutes201
kcal5
minutes30
minutesDive into the rich and creamy delight of Herb-Cheese Filled Portobello Caps! These mushrooms are a perfect blend of fresh herbs, creamy cheeses, and juicy tomatoes, making them an irresistible treat. Ideal for a quick dinner or a fancy appetizer, this dish is sure to impress. Serve with grilled asparagus for a complete meal. Inspired by the vibrant flavors of California cuisine, this recipe is a must-try!
Ingredients
- Cheese Mixture
3/4 cup part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
1/8 tsp ground black pepper
- Mushrooms
6 large portobello mushroom caps
6 slices large tomato
- Pesto Topping
3/4 cup fresh basil leaves
3 tbsp toasted pine nuts or slivered almonds
1 small garlic clove
1/2 cup grated Parmesan cheese
2-3 tsp extra virgin olive oil
2-3 tsp water
Directions
- Prepare Cheese Mixture – In a mixing bowl, combine the ricotta cheese, mozzarella cheese, 1/4 cup of Parmesan cheese, chopped parsley, and ground black pepper. Mix until well blended.
- Prepare Mushrooms – Remove the stems from the portobello mushrooms and use a spoon to scrape out the gills. Fill each mushroom cap with the cheese mixture and top with a slice of tomato.
- Grill Mushrooms – Preheat your grill to medium heat. Place the stuffed mushrooms on the grill and cover. Cook for about 8-10 minutes until the mushrooms are tender and the cheese is melted.
- Serve – Remove the mushrooms from the grill using a metal spatula. Drizzle the prepared pesto over each stuffed mushroom before serving.
Equipment
- chef’s knife
- cutting board
- Food Processor
- measuring cups and spoons
- Mixing bowls
- grill or grill pan
Nutrition Facts
- Calories: 201kcal
- Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 22mg
- Sodium: 238mg
- Potassium: 450mg
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 5g
- Protein: 12g
- Vitamin A: 15IU
- Vitamin C: 10mg
- Calcium: 20mg
- Iron: 6mg
FAQ-Herb-Cheese Filled Portobello Caps
Can I use a different type of cheese for the filling?
Yes, you can substitute other cheeses such as cream cheese for ricotta or provolone for mozzarella. Experiment with different cheeses to find your preferred taste and texture.
What can I use if I don’t have fresh basil for the pesto?
Fresh spinach or arugula can be used instead of basil for a different flavor profile. You can also use dried basil, though fresh is preferred for the best taste.
Can I prepare these stuffed mushrooms in advance?
You can prepare the stuffed mushrooms up to a day in advance. Store them covered in the refrigerator. Grill them just before serving to ensure they are fresh and warm.
How do I know when the mushrooms are done cooking?
The mushrooms are done when they are tender and the cheese filling is melted and slightly browned. You can test tenderness by gently pressing the mushrooms with a fork.
Can I freeze the Herb-Cheese Filled Portobello Caps?
Yes, you can freeze the stuffed mushrooms before grilling. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to cook, thaw in the refrigerator overnight and then grill as directed.
