An Italian vegetarian dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Portobello mushrooms and fresh basil are worth sourcing organic due to potential pesticide residues. Choose organic cherry tomatoes for better flavor and reduced pesticide risk. Ricotta cheese benefits from organic milk.

Ingredients

• 4 large portobello mushrooms
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic
• 1/2 cup cherry tomatoes
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil
• Salt to taste
• Black pepper to taste

Method

1. Preheat the oven to 375°F (190°C).
2. Clean the portobello mushrooms and remove the stems.
3. Brush both sides of the mushrooms with olive oil and place them on a baking sheet, gill side up.
4. Mince the garlic and halve the cherry tomatoes.
5. In a bowl, mix the ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper.
6. Chop the fresh basil and add to the ricotta mixture, stirring well.
7. Divide the cheese mixture among the mushrooms, spreading it evenly.
8. Top each mushroom with cherry tomatoes.
9. Bake for 15-20 minutes, until the mushrooms are tender and the cheese is golden.
10. Let cool briefly before serving, garnished with extra basil if desired.

Notes

• Use goat cheese instead of ricotta for a tangy flavor.
• Serve with a green salad for a light meal.
• Make filling ahead, and stuff mushrooms just before baking.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.