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    You are here: Home / Recipes / Appetizers / Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi

    Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi

    Published on Mar 19, 2014 · Last updated on Aug 16, 2018 · 11 Comments

    14.2K shares
    Jump to Recipe
    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.

    Vegetarian Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Halloumi served on a black surface with some pine nuts an kale leaves on the side

    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!

    Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Halloumi sprinkled with pine nuts and arranged on a black tabletop

    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!

    Vegetarian Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Halloumi Cheese arranged on a black tabletop ready to be devoured

    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
    5 from 1 vote
    Print

    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.

    Course Main Course
    Cuisine Italian, Mediterranean
    Keyword #appetizerrecipe, cheese, easy, grilled, halloumi, mushrooms, party, pesto, portobello, stuffed, vegetarian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 5 stuffed mushrooms
    Calories 250 kcal

    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

    1. Preheat oven to 350F/180C.
    2. If you're making homemade pesto, start with that. 
    3. Prepare halloumi: cut the cheese block into 0.5 inch (about 1 cm) slices.

    4. 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.
    5. 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.
    6. Prepare the pesto ricotta. In a small bowl, combine pesto and ricotta.
    7. 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. 

    8. Bake for 20 minutes and serve warm on a bed of salad.

    Nutrition Facts
    Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Halloumi
    Amount Per Serving (1 stuffed mushroom)
    Calories 250 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 7g44%
    Cholesterol 12mg4%
    Sodium 506mg22%
    Potassium 392mg11%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 13g26%
    Vitamin A 385IU8%
    Calcium 406mg41%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Vicky

      March 21, 2014 at 7:46 pm

      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!

      Reply
      • marie

        March 23, 2014 at 3:31 pm

        Thanks Vicky! I loved this flavor combo. But then again, everything tastes great when basil pesto is involved, right? 😉 Thanks for stopping by!

        Reply
        • Vicky

          March 24, 2014 at 12:57 pm

          Absolutely agree! I seriously add pesto to just about everything and it instantly becomes worlds better!

          Reply
    2. Showhan

      April 30, 2015 at 10:50 am

      Great !! I love Mushrooms so much. And the recipe sounds cool, can't wait to try it out on later today. Thanks for sharing..

      Reply
      • marie

        May 11, 2015 at 11:01 am

        My pleasure Showhan! 🙂

        Reply
    3. Anthony

      March 16, 2016 at 12:14 am

      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!

      Reply
    4. Maria T. Pagan

      April 12, 2016 at 11:23 am

      Great recipe and nice photos. You make this looks like an artist. This will be my Sunday recipe this week. Love it!!! Thank you!!!

      Reply
      • marie

        April 27, 2016 at 5:37 pm

        Aww thank you Maria! It means a lot 🙂 Hope you enjoyed the mushrooms!

        Reply
    5. John

      November 11, 2017 at 1:52 pm

      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 🙂

      Reply
      • Marie

        November 11, 2017 at 3:29 pm

        I do still believe that everything is better with parmesan haha. Love my pesto with parmesan 😉 Hope you still enjoyed this recipe!

        Reply
    6. 40A.

      August 16, 2018 at 12:39 am

      I love every single ingredient so how could this possibly go wrong for me? Need to try ASAP!

      Reply

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