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

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Nutrition facts

Per Serving

  • calories: 158
  • carbohydrates: 7g
  • fat: 11g
  • fiber:  2g
  • potassium: 366mg
  • protein: 49g
  • sodium: 403mg
  • sugar: 1g

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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