Stuffed Portabellas


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Take your favorite over-sized mushroom, stuff it with black beans and ricotta cheese, and what do you get? An amazingly delicious appetizer or light lunch!

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  • 2 portabella mushroom caps
  • 1/2 C. fresh ricotta cheese
  • 1/2 C. canned black beans
  • 2 Tbs. refrigerated bruschetta sauce
  • 1/2 C. shredded mozzarella cheese

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Preheat oven to 400 degrees. 

Use a mushroom brush or kitchen towel to wipe portabella caps clean.  Cut stems off caps and place upside-down on an oiled baking sheet or pan.  Combine ricotta and black beans, then spread the mixture inside the caps.  Do not overfill.  Add 1 Tbs. bruschetta sauce on top of the filling and sprinkle mozzarella over the sauce. 

Bake for 12-14 minutes.  Do not overcook or the portabellas will get watery.  Serve immediately.

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