Cheesy Portobello Mushrooms

This recipe features portobello mushrooms which have a meaty texture making them an excellent meat alternative. Pair this dish with your favorite salad for a complete meal or enjoy it as an appetizer.

Interested in adding more vegetarian meals to your diet? Check out these tips and ideas!

Servings: 3
Serving size: ~1.5 cups

Ingredients for cheesy portobello mushrooms:

• 1 pint baby portobello mushrooms
• 1 cup riced cauliflower
•  1/4 cup part-skim ricotta cheese
• 1/4 cup shredded parmesan cheese
•  4 tsp olive oil
• 1/8 tsp salt
•  1/8 tsp pepper
• 2 tsp balsamic vinegar

Directions for cheesy portobello mushrooms:

1. Preheat oven to 350 degrees
2. Wash and remove stems from portobello mushrooms
3.  Coat mushrooms in olive oil in a medium-size bowl. Season with salt and pepper
4.  In a medium-size skillet, cook mushrooms for 5 to 7 minutes
5. In a separate medium-size skillet, heat olive oil and riced cauliflower together for 8 to 10 minutes. Season with salt and pepper
6. Remove cauliflower from stove stop. In a medium-size bowl, combine ricotta cheese, parmesan cheese, and riced cauliflower
7.  Stuff each mushroom with a heaping spoonful of riced cauliflower and cheese mixture
8. Place stuffed mushrooms on a baking sheet and bake for 15 minutes
9.  Drizzle stuffed mushrooms with balsamic vinegar