This vegetarian recipe for Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Halloumi is a keeper! Healthy, easy and incredibly tasty! A decadent meatless appetizer everyone will love.
Although I don't like to admit it, I think I'm not really good at managing leftovers. This vegetarian recipe for Stuffed Portobello Mushrooms here? I initially made it because I wanted to use up some ricotta I had left from another recipe.
Maybe you're thinking: so far so good, she uses the remaining ricotta as a filling for Stuffed Portobello Mushrooms because she doesn't want to waste anything.
Hum, well, not exactly... Because you see, I didn't have enough for the whole recipe and I had to buy another jar. So basically, I now have a new jar sitting in my fridge, half full. I think I will have to make another mini batch of Stuffed Portobello Mushrooms!
I was at a potluck last week and someone brought something similar to these Vegetarian Stuffed Portobello Mushrooms. Everyone loved this easy low carb appetizer and I knew I had to recreate it for the blog.
If you're not familiar with halloumi cheese, it's a Cypriot cheese made of goat's and sheep's milk (although most brands now make it with cow's milk). Because it has a high melting point, it's perfect for grilling or as a filling for Stuffed Portobello Mushrooms.
These easy Vegetarian Stuffed Portobello Mushrooms with Ricotta, Cream Cheese and Pesto are perfect as an appetizer or for a light lunch along with a salad!
If you tried these Stuffed Portobello Mushrooms, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Halloumi
This vegetarian recipe for Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Halloumi is a keeper! Healthy, easy and incredibly tasty! A decadent meatless appetizer everyone will love.
Ingredients
- ¼ cup pine nuts
- 5 oz Halloumi cheese 150 g
- ¾ cup reduced fat ricotta
- 4 tbsp basil pesto homemade is best!
- 5 large Portobello mushrooms caps
Instructions
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Preheat oven to 350F/180C.
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If you're making homemade pesto, start with that.
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Prepare halloumi: cut the cheese block into 0.5 inch (about 1 cm) slices.
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Heat a non-stick skillet over medium-high heat. Add pine nuts and toast until fragrant (make sure you don't burn them!). Remove from skillet and set aside.
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In the same skillet, grill high slices about one minute on each side or until golden brown. Set aside. When halloumi is cool enough to handle, cut it into cubes.
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Prepare the pesto ricotta. In a small bowl, combine pesto and ricotta.
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Arrange mushroom caps upside down in a baking dish. Stuff them with 2 to 3 tablespoons of pesto ricotta mixture (depending on the size of the caps). Top with halloumi cubes and sprinkle generously with pine nuts.
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Bake for 20 minutes and serve warm on a bed of salad.
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Vicky
This sounds incredible! Beautiful photos. I Never would have guessed protabella mushrooms caps would go well with pesto and haloumi but now I'm convinced! haha and yes know all about getting a whole new box/jar/etc of something just for a recipe and then having to make something else with it!
marie
Thanks Vicky! I loved this flavor combo. But then again, everything tastes great when basil pesto is involved, right? 😉 Thanks for stopping by!
Vicky
Absolutely agree! I seriously add pesto to just about everything and it instantly becomes worlds better!
Showhan
Great !! I love Mushrooms so much. And the recipe sounds cool, can't wait to try it out on later today. Thanks for sharing..
marie
My pleasure Showhan! 🙂
Anthony
Cool pictures, I love this so much and will try your recipe to make this for my family. Hope they love it. Thank you so much for sharing this recipe!
Maria T. Pagan
Great recipe and nice photos. You make this looks like an artist. This will be my Sunday recipe this week. Love it!!! Thank you!!!
marie
Aww thank you Maria! It means a lot 🙂 Hope you enjoyed the mushrooms!
John
That pesto just looks amazing (roasted pine nuts)! Tried it, was perfect, added a bit of parmesan cheese but I guess that was a mistake. Pesto is itself a strong flavour and doesn't go well with parmesan.
I thought everything is better with parmesan 🙂
Marie
I do still believe that everything is better with parmesan haha. Love my pesto with parmesan 😉 Hope you still enjoyed this recipe!
40A.
I love every single ingredient so how could this possibly go wrong for me? Need to try ASAP!