Ricotta and Panko-Stuffed Mushrooms

We have been eating a lot of mushrooms lately as a substitution for meat. We paired these mushrooms with homemade butternut squash soup. Deliciousness all around.



  • 3 Portobello mushroom caps
  • 1 cup panko bread crumbs
  • 2 Tablespoons butter, melted
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon fresh thyme, finely chopped
  • 1/4 teaspoon salt
  • 6 Tablespoons ricotta cheese
  • shredded Parmesan cheese
  • oil for pan


  • Heat oven to 400 degrees. Lightly oil a rimmed baking sheet and arrange mushrooms, gill side up. Add 2 tablespoons ricotta cheese to each mushroom cap, filling completely.
  • In a small bowl combine butter, bread crumbs, rosemary, thyme and salt. Top each mushroom cap with mixture. Sprinkle with Parmesan cheese.
  • Bake in oven for 15-18 minutes, or until bread crumbs begin to brown.

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