Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi

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 ย 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.

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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, donโ€™t forget to rate the recipe below and let me know how it went in the comments โ€“ 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
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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

  • 1/4 cup pine nuts
  • 5 oz Halloumi cheese 150 g
  • 3/4 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*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 12mg 4%
Sodium 506mg 21%
Potassium 392mg 11%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 13g 26%
Vitamin A 7.7%
Calcium 40.6%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Ricotta, Pesto & Grilled Halloumi Stuffed Portobello Mushrooms | 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. #appetizer, #stuffed, #baked, #healthy, #easy, #vegetarian,

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posted in
Appetizers Gluten free Italian Inspired Low carb Primal Recipes Summer Recipes Under 300 cal Vegetarian
11 Comments
  1. 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!

    1. Thanks Vicky! I loved this flavor combo. But then again, everything tastes great when basil pesto is involved, right? ๐Ÿ˜‰ Thanks for stopping by!

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

  3. 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 ๐Ÿ™‚

    1. I do still believe that everything is better with parmesan haha. Love my pesto with parmesan ๐Ÿ˜‰ Hope you still enjoyed this recipe!

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