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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


  • 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.
  • Method: bake

Keywords: Ricotta and marinated artichoke stuffed portobellos