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Ricotta & Pesto Stuffed Portobello Mushrooms

I don’t usually make anything for lunch when I’m home. I usually just get something from down the street. Today was an exception. I was feeling a little bit creative (and hungry) so I decided I’d make something from whatever I had in the fridge that needed to be used – the tub of ricotta that was off in 4 days. Phew!
This is going to be quite a brief recipe as it literally took me 15 minutes to do this. 5 minutes for prep and 10 for cooking.

Start by preheating your oven to 180. Clean the mushrooms by taking the stem out, scraping the gills out with a teaspoon and wiping it down with a paper towel.

To make the filling, mix the ricotta cheese, pesto, salt & pepper with a little bit of olive oil in a bowl.

Spoon the mixture into the mushrooms with a spoon, top it with a slice of tomato, salt & pepper, sprinkle of thyme leaves and finally some tasty cheese.

Pop them in the oven for about 10 minutes or until the mushrooms are soft and the cheese has melted.

That’s it! Such an easy 15 minute meal and it’s quite filling too! Enjoy! Let me know what you guys think in the comments below. 🙂

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  • Oh.my.god. This looks to die for. So pinterest worthy. Great job, I will DEFINITELY be trying this recipe. Thanks for sharing it 🙂

  • Thanksss Miriam!! Have a good weekend xx