Whole 30 Herb-Stuffed Portobello Mushrooms with Walnut Basil Filling
Total time40 min
Prep time15 min
Cook time25 min
4.5(16)
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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.
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