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Stuffed Portobello Mushrooms Bursting with Cherry Flavor

Stuffed Portobello Mushrooms
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These Stuffed Portobello Mushrooms are an easy and flavorful vegetarian appetizer, combining creamy ricotta, tangy cheese, sweet cherries, and crunchy walnuts for a gourmet bite perfect for holidays or dinner parties.

Ingredients

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  • 6 large Portobello mushroom caps, stems removed
  • 1 tbsp olive oil
  • 1 cup ricotta cheese
  • ½ cup crumbled blue cheese or feta
  • 1 cup chopped spinach (fresh or thawed frozen)
  • ½ cup dried cherries, rehydrated or fresh pitted cherries
  • ¼ cup chopped walnuts (toasted optional)
  • 2 tbsp chopped fresh parsley
  • 1 garlic clove, minced
  • Salt & pepper to taste
  • Optional: drizzle of balsamic glaze

Instructions

  1. Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil, season with salt and pepper, and roast gill-side up for 10 minutes.
  2. In a bowl, mix ricotta, crumbled cheese (blue cheese or feta), chopped spinach, garlic, salt, and pepper.
  3. Spoon the creamy filling into the roasted mushroom caps, pressing gently to pack it in.
  4. Top each stuffed mushroom with cherries and chopped walnuts.
  5. Bake for 15–18 minutes until the filling is hot and the edges of the mushrooms are golden brown.
  6. Sprinkle with fresh parsley and optionally drizzle with balsamic glaze before serving.

Notes

  • Use feta for a milder flavor or blue cheese for a bolder taste.
  • Toasting the walnuts enhances their crunch and flavor.
  • Rehydrated dried cherries work well if fresh ones are not available.
  • Can be served warm or at room temperature.

Nutrition

Find it online: https://www.homeydishes.com/stuffed-portobello-mushrooms-with-cherry-and-ricotta/