4 servings (serving size: 1 stuffed mushroom cap)

Pasta sauce, cannellini beans, and cheese make a tasty meatless stuffing for the mushrooms. You can serve this dish with a tossed green salad.

How to Make It

Step 1

Preheat broiler.

Step 2

Remove gills from the undersides of mushrooms using a spoon; discard gills. Place caps, smooth side up, on baking sheet coated with cooking spray; broil 2 minutes. Turn caps over; broil 2 minutes.

Step 3

Combine ricotta, salt, garlic powder, and rosemary, stirring well. Spread 2 tablespoons cheese mixture in each cap. Spoon 3 tablespoons pasta sauce over cheese mixture in each serving. Divide beans evenly among caps; sprinkle each serving with 2 tablespoons mozzarella. Broil 3 minutes or until cheese melts.

Ratings & Reviews

kayakGirl21's Review

June 06, 2013
These were just ok, no wow factor to them. I even added red pepper flake to the ricotta and fresh basil on top and they still weren't very exciting. I think I'll stick to the other portobello recipes I've found on CL.

dekeuken's Review

August 11, 2010
Pros: super fast meal to prepare, filling, vegetarian dish that contains protein. Cons: needs more flavor. I have made the following changes to this recipe: I drizzle the mushroom caps with olive oil, instead of using cooking spray. I mix in 1 clove chopped garlic, 1/2 tsp crushed chili flakes, and various dried herbs to the ricotta cheese, and I use salsa instead of the bottled marinara sauce. I have used kidney beans and chickpeas when I don't have cannellini beans available. No one ever believes how easy and straightforward this recipe is to make.

canderson444's Review

April 28, 2010
Great recipe base! I made it with what I had on hand- cottage cheese instead of ricotta, an Italian spice blend in place of Rosemary, and pizza sauce for pasta sauce, great northern beans in place of cannellini. Ok so I didn't really follow this recipe... But a very yummy meal!!