Stuffed portobello mushroom parmigiana

Prep 15 min
Total 35 min
Serves 4

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large Portobello mushrooms
3 tbsp
canola oil, divided
1 142-g pkg
mixed greens, divided
large garlic clove, minced
1 cup
smooth ricotta
2 tsp
1/2 cup
finely grated parmesan
1 tbsp
2 tsp
Dijon mustard
1 tsp
1/4 tsp


  • Position rack in centre of oven; pre-heat to 500F. Line a baking sheet with parchment paper and set a medium rack on top.
  • Trim mushroom stems and reserve. Scrape gills from under mushroom caps and reserve. Brush mushroom caps with 1 tbsp oil. Place, gill-side down, on rack.
  • Bake until fork-tender, about 8 min. Finely chop reserved mushroom stems and 1/4 cup mixed greens.
  • Heat a large non-stick frying pan over medium. Add 1 tbsp oil, then garlic and reserved mushroom stems and gills. Cook until softened, 1 to 2 min. Add marinara sauce and cook until thickened, about 5 min.
  • Mix ricotta, lemon zest and chopped greens in a bowl. Divide marinara mixture, then ricotta mixture among mushroom caps, gill-side up. Sprinkle with Parmesan. Broil until golden, about 2 min.
  • Whisk lemon juice, remaining 1 tbsp oil, Dijon, honey and salt in a bowl. Toss with remaining greens. Serve with mushrooms.



Calories 324, Protein 16 g, Carbohydrates 15 g, Fat 23 g, Fibre 3 g, Sodium 666 mg. Excellent source of Vitamin A
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