This months theme was bake with a fresh herb. I will admit I am not one to use fresh herbs, I used the dried more often then as I have them available and I look at the price and shy away. So this was a good challenge for me. I wasn’t feel overly creative with how to add a fresh herb to a baked good so I decided to take the savory route.
These mushrooms were awesome. I overfilled them with yummy goodness but they were so delicious! I really need to look into more filled mushroom recipes because we do really love them.
- 2 cloves garlic, minced
- 1/4 tsp. Italian seasoning, divided
- 2 tsp. olive oil
- 2 portobello mushroom caps
- 1/2 cup ricotta
- 2 Tbsp. Parmesan
- 2 Tbsp. shredded mozzarella cheese (I used part skim)
- 1 Tbsp. chopped fresh basil
- 2 Tbsp. breadcrumbs
- 1/2 cup marinara sauce, divided
Preheat the oven to 425 degrees, and scrape the gills out of the mushroom caps.
In a small bowl, combine half the garlic, 1/8 teaspoon of the Italian seasoning, olive oil, and salt and pepper to taste. Brush the inside and outside of the caps with the mixture, and roast cap-side down for about 10 minutes. If the mushroom gives off water, blot it up with a paper towel.
Meanwhile, in a medium bowl stir together the ricotta, remaining garlic and Italian seasoning, Parmesan, 1 Tbsp. mozzarella, basil, and breadcrumbs. Season with salt and pepper to taste.
Spoon about 1 Tbsp. marinara into each mushroom cap, then stuff with the ricotta mixture. Spoon another 1-2 teaspoons of sauce over the ricotta, then sprinkle the remaining Parmesan and mozzarella over the sauce.
Bake 10-15 minutes, or until the filling is heated through and the cheese has melted. Serve with additional marinara.
© 2012, Carrie. All rights reserved.