Ricotta Stuffed Portobello Mushrooms

Ricotta Stuffed Portobello Mushrooms are an easy 7-ingredient recipe that can be made in under an hour! This lasagna-esque creamy and comforting main dish recipe is dairy-free!

I present to you Ricotta Stuffed Portobello Mushrooms! It’s like Italian food met stuffed mushrooms in a lasagna-esque creamy and comforting main dish kinda way.

There are layers of marinated mushrooms, hearty marinara sauce, and creamy ricotta plus some fresh herbs for another punch of flavor. And all of this gets baked to creamy doneness in the oven for a stellar hands-off meal.

The real MVP of these Ricotta Stuffed Portobello Mushrooms is our ricotta cheese. Which, psssssttttt…. isn’t really ricotta cheese. It’s almond ricotta cheese. Have you heard of this stuff before? The internet has been going crazy with almond ricotta this and almond ricotta that, but until these Ricotta Stuffed Portobello Mushrooms, I had yet to get on the bandwaggon.

But lemme tell you this: I am SURE glad I did.

All you have to do to create this faux-dairy masterpiece is soak some blanched almonds in water overnight, and then get them into the food processor along with some lemon and salt. The blade will do all the work and you’ll be left with creamy, ricotta cheese-less cheese.

Which also, tastes AMAZING.

Other components that make for magical Ricotta Stuffed Portobello Mushrooms are a great marinara sauce and a mushroom marinade.

The mushroom marinade is an overlooked component to many stuffed shroom recipes. A good marinade leads to tender and juicy mushrooms instead of dried out chewy ones. The trick is to whip up a flavorful marinade that can soak into the mushrooms before baking.

And the marinara sauce! You can go Martha and make one from scratch (may I suggest the spicy basil marinara sauce from this recipe?) or use your favorite jarred sauce.

Real, honest truth? I used the jar sauce here. I was in the middle of a holiday baking frenzy and homemade marinara was never going to get crossed off my to-do list. Our Ricotta Stuffed Portobello Mushrooms were still 120% delicious!

Ricotta Stuffed Portobello Mushrooms

• Author: Laurel
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: gluten-free, grain-free, paleo, vegan

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Description

Ricotta Stuffed Portobello Mushrooms are an easy 7-ingredient recipe that can be made in under an hour! This lasagna-esque creamy and comforting main dish recipe is dairy-free!

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Ingredients

Scale 1x2x3x

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 Portobello mushrooms
• 2 cups marinara sauce
• 1/4 cup parsley

For the Almond Ricotta:

• 1 cup blanched almonds (soaked in water overnight)
• 2 teaspoons lemon juice
• 3/4 teaspoon salt
• 1/2 cup water

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Instructions

1. Preheat the oven to 350 degrees. In a bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt and pepper. Set aside.
2. Gently score the top of your Portobello mushrooms. This allows the moisture to come out of the mushrooms as they cook and lets the marinade soak in. Pour the marinade over the mushrooms and rub the mushrooms so they are coated with the marinade. Set aside.
3. While the mushrooms are marinating, drain and rinse the almonds. Add them to a food processor along with the lemon juice, salt and water. Process until it reaches a ricotta-like consistency, scraping down the sides as necessary.
4. Lay the mushrooms cap-side down on a baking tray. Top each mushroom with 1/4 of the marinara and then the ricotta. Sprinkle with herbs and bake for 30 minutes, or until the Portobellos are tender. Serve.

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