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    Home » Party » Party Food

    Published: Feb 24, 2021 by Slow The Cook Down

    Stuffed Portobello Mushrooms with Ricotta & Stilton

    Jump to Recipe Print Recipe
    Pinterest graphic. Ricotta stuffed portobello mushrooms with text.
    Pinterest graphic. Ricotta stuffed portobello mushrooms with text.
    Pinterest graphic. Ricotta stuffed portobello mushrooms with text.

    Simple and easy to make, these vegetarian stuffed portobello mushrooms are loaded with a tangy ricotta and blue cheese mix. Perfect to serve as an appetizer or side dish.

    Two ricotta stuffed portobello mushrooms on a white serving plate.

    This recipe was first published in January 2016 and has been updated with new photos, improved recipe and helpful tips and notes.

    This post may contain affiliate links. Read my privacy policy here.

    Here is a super simple and quick recipe for a stuffed portobello mushroom that you can knock up as a starter in minutes.  

    It's full of oozy, cheesy goodness. Creamy ricotta and bold stilton are mixed with a little tangy dijon mustard for a bite that's full of flavor.

    Great to serve up as a side dish or a super easy sit down appetizer.

    If mushrooms are your thing, be sure to check out my mini stuffed mushrooms and mushroom pot pies.

    Ingredients

    • Mushrooms: I used large portobello mushrooms for this recipe, so they are great to serve as a sit down appetizer or side. Use smaller baby bella mushrooms if you prefer a finger food appetizer.
    • Tomato puree: A little tomato puree is brushed onto the mushrooms for another layer of flavor.
    • Cheese: We use a mix of ricotta, stilton and parmesan to top the mushrooms.
    • Mustard: A little dijon mustard adds a great tang to each bite.
    • Breadcrumbs: Panko breadcrumbs add a great crunchy texture to contract with the soft mushrooms and filling.

    How to make portobello stuffed mushrooms

    Be sure to scroll down for the full recipe!

    • Mix together the ingredients for the filling (photo 1).
    • Brush the mushroom cups with oil and tomato paste (photo 2).
    • Spoon the filling into the mushroom caps (photo 3).
    • Top with breadcrumbs and grated parmesan (photo 4).
    • Bake!
    Four step by step photos to show how to make the filling and stuff the mushrooms.
    The baked mushrooms in a dish lined with foil.

    Frequently Asked Questions

    Can you make them ahead of time?

    These stuffed portobello mushrooms are best served warm out of the oven, but you can certainly prep them ahead of time. You can stuff the mushrooms and add the breadcrumbs up to a day ahead of time and keep them covered in the fridge until you are ready to bake them.

    If you do have leftovers, they will keep for 2 to 3 days and can be reheated in the oven at 350F until warmed through to serve.

    What do you serve them with?

    These make for a great dinner party appetizer, served on a bed of fresh salad leaves like arugula or baby spinach. They can easily be served up as a tasty side dish too, and they make a great accompaniment to a marinated steak or baked rosemary chicken.

    How do you clean the mushrooms?

    Your mushrooms will need a good clean before you stuff and bake them to remove any loose dirt. Because mushrooms are super absorbent, it's best not to submerge them in water. Instead, use a damp cloth or paper towel to wipe them.

    Alternatively, if your mushrooms have a fairly thick skin, you can easily peel this off before baking them.

    Two stuffed mushrooms on a plate garnished with fresh herbs.

    Recipe Notes and Tips

    • I prefer to leave the gills of the mushrooms intact, but you can remove them before stuffing if you prefer.
    • Don't brush the mushrooms with too much oil, you just need a little bit. If you add too much, the mushrooms can become soggy.

    More easy appetizer recipes!

    • Crispy Chicken Satay
    • Jalapeno Fries
    • Baked Pork Meatballs
    • Crostini Canapés
    • Blistered Shishito Peppers
    Top shot of a baked stuffed mushroom garnished with fresh parsley.

    I love hearing from you!! If you have tried this yummy stuffed portobello mushroom recipe, be sure to scroll down, give it a star rating and let me know what you thought!

    For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!

    Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’

    Close up of a stuffed portobello mushroom.

    Stuffed Portobello Mushrooms with Ricotta & Stilton

    Simple and easy to make, these vegetarian stuffed portobello mushrooms are loaded with a tangy ricotta and blue cheese mix. Perfect to serve as an appetizer or side dish.
    4 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 2 servings
    Calories: 359kcal
    Author: Slow The Cook Down

    Ingredients

    • 2 portobello mushrooms
    • 2 teaspoons tomato puree
    • ⅓ cup of stilton (⅓ cup / 50g)
    • ½ cup ricotta (3½ ounces / 100g)
    • 1 teaspoon dijon or English mustard - or to taste
    • 1 tablespoon fresh parsley finely chopped
    • 3 tablespoons breadcrumbs
    • 3 tablespoons grated parmesan
    • salt & pepper

    Instructions

    • Pre heat oven to 390F / 200c.
    • In a bowl, crumble in the stilton and mix in the ricotta, mustard and parsley.  Combine together until you get an even mixture.  In another bowl combine the breadcrumbs and parmesan.
    • Clean the mushrooms and remove the stalk and push them with a little olive oil.  Spread 1 tsp of the tomato puree over the inside of each of the mushrooms.
    • Spoon the ricotta mixture on to the mushrooms (pile it high!) and sprinkle the breadcrumbs and parmesan on top. sprinkle over a little olive oil.
    • Pop in the oven for 20mins. Then place under the broiler (grill) for a few minutes to brown the tops.

    Notes

    • Clean the mushrooms with a wet cloth so that they don't take on too much water. You can also peel the skin off of the mushrooms if you prefer.
    • Nutritional values are based on one of two servings.

    Nutrition

    Calories: 359kcal | Carbohydrates: 18g | Protein: 22g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 863mg | Potassium: 531mg | Fiber: 2g | Sugar: 4g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 451mg | Iron: 2mg
    Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!
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    Comments

    1. Ewan Watson says

      August 22, 2020 at 6:28 pm

      4 stars
      I just made this for my wife, a vegetarian, and she loved it. It's certainly tasty, and the Ricotta really balances out the strength of the blue cheese. She thought it the best stuffed mushroom she had ever had. The recipe doesn't say how much mustard to use, but mentions it in the process. I used 2/3 tsp of Dijon. Thanks.

      Reply
      • Slow The Cook Down says

        August 22, 2020 at 7:07 pm

        Hi Ewan, so glad you and your wife enjoyed this 🙂 Thanks for noting about the mustard missing from the ingredients, I've adjusted the recipe to reflect the amount! Thanks!

        Reply

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