Directions
Preheat your oven to 375°F (190°C).
Clean the portobello mushroom caps by gently wiping them with a damp cloth. Remove the stems and gills to create space for the filling.
Brush the mushroom caps with olive oil on both sides and place them on a baking tray, gill side up.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, garlic powder, Italian herbs, salt, and pepper. Mix until well combined.
Spoon the cheese mixture evenly into each mushroom cap, pressing it down slightly to fill the space.
Top each filled mushroom cap with a generous spoonful of tomato sauce or salsa.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let cool slightly. Garnish with fresh basil or parsley before serving.
Variations & Tips
For a different flavor profile, try adding cooked spinach or sautéed onions to the cheese mixture. You can also experiment with different cheeses, such as feta or goat cheese, for a unique twist. If you prefer a bit of heat, sprinkle some red pepper flakes into the filling. For a non-vegetarian option, add cooked crumbled sausage or bacon to the mix.
Thanks for your SHARES!
I didn’t know I was doing it incorrectly all this time! I am going to attempt this tonight.
Create a Potent Homemade Natural Antibiotic with Apple Cider Vinegar, Ginger, Turmeric, Garlic, Horseradish, and Honey
How To Make Chicken and Broccoli Lasagna
Peace lily, only with this ingredient it blooms for up to 10 years in a row
How to Clean a Burnt Pan or a Saucepan & Make It Like New
Homemade Natural Toilet Cleaner, in addition to Six Tips for Cleaning Bathroom Toilets
DIY Soap Recipe: Combine Salt and Soap for an Eco-Friendly Cleaning Solution
Spicy Cajun Shrimp & Grits: A Louisiana Party Favorite
Wow, I couldn’t ask for anything else, mozzarella bread with garlic is so delicious!