Citric Acid Free Herb-Stuffed Portobello Mushrooms with Walnut Basil Filling

Total time40 min

Prep time15 min

Cook time25 min

4.5

(16)

Citric Acid Free Herb-Stuffed Portobello Mushrooms with Walnut Basil Filling

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the mushrooms

8 portobello mushroom caps (about 3–4 inches each), stems removed and gills scraped
2 tbsp olive oil, divided
½ tsp salt, divided
¼ tsp black pepper

For the walnut basil filling

2 cups fresh basil leaves, loosely packed
½ cup raw walnuts
2 cloves garlic, roughly chopped
3 tbsp olive oil
1 tbsp fresh lemon juice
½ cup fresh ricotta cheese
¼ tsp red pepper flakes (optional)

For serving

fresh basil leaves, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Arrange the portobello caps gill-side up on the prepared baking sheet. Brush both sides with 1 tbsp of the olive oil and season with 1/4 tsp salt and the black pepper. Roast for 12–15 minutes, until the caps are tender and have released most of their moisture.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!