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 sautéed 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 sautéed in a bit of garlic.
Day 7: BreakfastMushrooms on Toast Our wild card mushroom recipe – any of the above shrooms will do!

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stuffed mushrooms on a pan

Ricotta & Marinated Artichoke Stuffed Mushrooms

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


  • 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


  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.


  • Serving Size:
  • Calories: 223
  • Sugar: 3.2 g
  • Sodium: 177.8 mg
  • Fat: 13.3 g
  • Saturated Fat: 5.9 g
  • Carbohydrates: 15.1 g
  • Fiber: 5.9 g
  • Protein: 14.2 g
  • Cholesterol: 33.3 mg