This week’s short-cut, Ricotta & Marinated Artichoke Stuffed Mushrooms are in honor of National Mushroom Month! Mushrooms really do deserve their own month. A nutrient powerhouse;  mushrooms are high in fiber, vitamins (potassium, B-vitamins) and antioxidants. AND, did you know, they’re the only source of vitamin D in the produce aisle? To be fair, they often don’t get the credit they deserve.

The Short-Cuts: Ricotta & Marinated Artichoke Stuffed Mushrooms

stuffed mushrooms on a pan

Our short-cut leans on a few short-cut ingredients, including portobello mushroom caps. Portobellos just need a quick brush with a damp paper towel, and boom! They’re ready for you. We always keep a jar of ready-to-eat marinated artichoke hearts on hand. The included herbs, seasoning and oil make them easy to incorporate into a hummus and veggie wrap, into a salad, spaghetti sauce or pizza topping.

Get Your Daily Dose Of Shrooms

Day 1: Breakfast: Toss some sliced shiitake mushrooms into scrambled eggs. Fresh shiitake mushrooms look like little brown umbrellas and have a light woodsy flavor and aroma.

Day 2: Lunch: Enjoy these Ricotta & Marinated Artichoke Stuffed Mushrooms with an arugula salad side. Portobello mushrooms make a great meat substitute. They’re hearty texture stands up to grilling and stuffing.

Day 3: Dinner: Cremini Mushroom Meatballs. A cremini mushroom is actually a baby portobello mushroom! It’s a bit more firm and flavorful compared to it’s cousin below, the white button mushroom. You might see them advertised in your grocery as “baby bellas.”

Day 4: LunchWhite button mushrooms off your salad bar at work to make a hearty salad. Ninety percent of the mushrooms we eat are white buttons. They’re mild in flavor and can be easily eaten raw or cooked.

Day 5: DinnerOyster mushrooms saúteed in a stir-fry with tofu, snow peas and red bell peppers. Oyster mushroom are light in color and fan-shaped. They also have a mild flavor and are often used in Asian soups and stir-fries.

Day 6: DinnerEnoki Mushroom Side Dish A delicately designed shroom, the edible portion includes shiny white caps attached to thin stems. With a bit of crunch, they’re delicious raw or saúteed in a bit of garlic.

Day 7: BreakfastMushrooms on Toast Our wild card mushroom recipe – any of the above shrooms will do!

 

Print
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stuffed mushrooms on a pan

Ricotta & Marinated Artichoke Stuffed Mushrooms


  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 6 large portobello mushrooms
  • 2 T. olive oil, divided
  • 2 garlic cloves, minced
  • 1, 15 oz. package whole milk ricotta cheese
  • 1/2 c. shredded mozzarella
  • 1, 14.5 oz. jar marinated artichoke hearts
  • 1/2 c. basil leaves, chopped
  • Salt and pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Remove and chop mushroom stems.
  3. In a medium sauté pan, warm olive oil over medium heat. Sauté garlic and mushroom caps until softened. Remove from pan, and let cool for a few minutes
  4. In a mixing bowl, combine cheeses (ricotta & mozzarella), garlic & mushrooms, artichokes, basil and salt and pepper.
  5. Place mushrooms on a parchment covered sheet pan. Spoon mixture into portobello caps. Brush the sides of the portobello caps with olive oil.
  6. Bake 20-25 minutes until mushrooms are tender. Serve immediately.
  • Method: bake

Keywords: Ricotta and marinated artichoke stuffed portobellos

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.