Ricotta-Stuffed Portobello Caps with Pesto Drizzle

Tender portobello caps stuffed with creamy ricotta and sun-dried tomatoes, finished with a fresh basil pesto drizzle for a delightful vegetarian dish.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 375°F (190°C) to get it to the right temperature for roasting. Clean the portobello mushrooms by wiping them gently with a damp cloth to remove any dirt. This step is important as washing can make them soggy. Remove the stems and lightly brush the caps with olive oil to ensure they roast to a tender texture without drying out.
2. 2.
   In a small bowl, mix the ricotta cheese with the finely chopped sun-dried tomatoes. This combination will create a creamy and slightly sweet filling. If the mixture appears too dry, you can add a teaspoon of the oil from the sun-dried tomatoes to help bind it together.
3. 3.
   Place the portobello caps gill side up on a baking sheet lined with parchment paper. Spoon the ricotta mixture evenly into each cap. You should aim for a generous layer that fills the entire cap without overflowing, as this will provide a creamy bite in every forkful.
4. 4.
   Bake the stuffed mushrooms for 20 minutes in the preheated oven. They should become tender and the ricotta slightly golden. Keep an eye on them during this time to ensure they don’t overcook, as the mushrooms can become rubbery if left in too long.
5. 5.
   Once cooked, remove the mushrooms from the oven and let them cool slightly. Drizzle the basil pesto generously over the tops just before serving to enhance the flavors with a fresh, herbaceous note. If you prefer a lighter taste, serve additional pesto on the side.