Portobellos rellenos con ricota y parmesano

Other, Vegetarian

(Ricotta- and Parmesan-Stuffed Portobellos) Portobellos rellenos con ricota y parmesano, diagonal II

Adapted and Translated from recetas.lanacion.com.ar

By now, you should all be very familiar with my mushroom obsession. I hadn’t eaten stuffed portobellos in a while when I returned to Houston for the summer and I was craving them! My mom was going away to Argentina so I started planning the weekly menu to feed my dad. I receive the weekly newsletter of Recetas La Nación (Argentine newspaper) but I hadn’t made one of their recipes in a while so I started looking through. I came across this recipe (Champignones rellenos con jamón, ricota y parmesano) and knew it was my priority especially since my mom had left an unfinished tub of ricotta that needed to be used. The outcome was delicious and the combination of ricotta and Parmesan had just the right punch of flavour.

Yields 3-4 servings

Ingredients:

  • 4 portobello mushrooms
  • 1 cup ricotta
  • 1 cup Parmesan
  • Salt, pepper and nutmeg to taste
  • 2 tablespoons fresh parsley, chopped
  • 2-4 tablespoons breadcrumbs

Directions:

  1. Preheat the oven to 190ºC (370ºF) and grease a 13×9-inch baking dish.
  2. Clean each mushroom with a paper towel and remove the stalks. Finely chop the stalks. Use a spoon to remove the gills and put them into a mixing bowl and combine with the chopped stalks.
  3. Add the Parmesan, ricotta and parsley to the gill and stalk mixture.
  4. Fill each portobello with the mixture and sprinkle each one with breadcrumbs. Bake into the preheated oven for around 10 minutes or until the tops are golden brown.

 

Comments: As I said before, this was a delicious concoction while also being super simple and very quick to make; I had dinner ready in about 20 minutes. The original recipe actually used smaller mushrooms and they served the mushrooms as an appetizer, which could also be a great option for a dinner party. I served them hot out of the oven but they recommended serving them warm or cold, which is a better option if you’re serving them as an appetizer (I had cold leftovers for lunch the following day and it was actually really good like that too!). The original recipe also included 200g of diced ham in the filling. I thought my dad would like the touch of meat but I am vegetarian, so I made 2 mushrooms without ham and 2 with ham (100g). I served them with some warm sandwich thins to eat as full sandwiches or open-faced sandwiches. Some brown rice could also go nicely with the bite of the cheese filling.

Portobellos rellenos con ricota y parmesano, plato II

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