Ricotta and Artichoke Stuffed Portabella Mushrooms
This blog is written by celebrity chef and THOR Kitchen brand advocate Derrick Fox. Each month, Chef Fox will be sharing his favorite recipes with step-by-step directions, pictures and his signature style.
Recently, I was preparing a family-style dinner and a few of the family members were vegetarian. As a chef, it’s hard to see people feel left out at the table because there are limited options for their particular dietary need.
I wanted to create a recipe with a vegetable as the star that could be both a satisfying entrée or a hearty side dish. Like a stroke of lightning, this recipe hit me!
Portabella mushrooms are delicious, healthy and very easy to cook with. You can grill them, roast them, marinate and bake them – there are so many possibilities! Pair these stuffed Portabella mushrooms with a full-flavored porter or your favorite IPA for a crowd-pleasing, vegetarian meal.
|Ricotta and Artichoke Stuffed Portabella Mushrooms|
|3-4 large Portobello mushrooms||Mixing bowl|
|1 ½ cups Ricotta cheese||Baking sheet|
|5 artichoke hearts|
|3 teaspoons capers|
|¼ cup shredded or shaved Parmesan cheese|
|Juice of half a lemon|
|Zest of half a lemon|
|Salt and pepper|
|Optional: chives, basil (for garnish)|
Preheat the oven to 400 degrees.
To prepare the mushrooms: Place the mushrooms in a mixing bowl with olive oil, salt and pepper and toss lightly to coat the mushrooms. Place the mushrooms bottom up on the baking sheet.
To prepare the filling: Rough chop the artichokes and add to the mixing bowl with the Ricotta cheese, capers, Parmesan cheese, lemon juice, lemon zest, salt and pepper. Mix well.
Scoop the filling into the mushroom caps and top with more shaved cheese.
Bake in the oven for 15 minutes. After 15 minutes, turn on the broiler setting, move the mushrooms under the broiler and cook for 1-2 additional minutes or until the cheese starts to turn golden brown.
Remove from the oven, plate and garnish with chives, basil or a drizzle of balsamic reduction.