April 16, 2010

The Best Portobello Mushrooms. Ever.

Guffawing at my overinflated title post much? Well go on, try it and see for yourself.

Serves 4
4 medium to large portobello mushrooms, wiped clean
2 T olive oil and cooking spray
1/2 to 3/4 cup ricotta cheese
1 clove garlic, minced fine or shredded
1 T parsley, chopped
1/2 t marjoram, chopped
1/2 t thyme, chopped
salt and pepper to taste
1 jar of hot salsa
1 14 oz can of white beans, rinsed and drained


  1. Preheat broiler to the hottest setting. 
  2. Pick clean firm portobellos, and wipe off any spots. Carefully trim the stem off and scoop out the gills with the side of spoon. 
  3. Arrange the mushrooms cap side up on a large baking sheet coated with cooking spray. Drizzle 1 T of the olive oil over the tops. 
  4. Broil 3 minutes.
  5. Flip mushrooms over, drizzle with the remaining 1 T olive oil, and broil 3 minutes.
  6. Meanwhile combine ricotta with herbs, and season with salt and pepper. Adjust herbs as needed. 
  7. Once mushrooms are done, flip over so the gill-side is facing you. You will be layering the salsa, ricotta cheese and beans. 
  8. Spoon about 1-2 T of salsa in the inside, top with 2 T of the herbed ricotta cheese, and about 2 T of beans. You may be able to use more or less depending on the size of the mushroom. When all are finished, broil 3-4 minutes. Check often to make sure they don't burn. The beans should be barely golden once finished. Serve with some steamed green beans and focaccia.


  1. Those are my type of portabella's! Yumm! On my to-do list now!