Portobellos with Ricotta and Macadamia Stuffing

Ever tried stuffing a 'shroom? Well, we've got the recipe for you! Using large Portobello mushrooms for a strong flavour. Delicious as a fancy brunch or their size and richness makes them perfect for dinner, paired with a garden salad.

Main Image

Ready in: 30mins

Prep: 15mins

Serves: 2-3


8 large Portobello mushrooms 

100g roasted red capsicum 

50g macadamia nuts 

Tbsp parsley 

150g ricotta cheese 

35g Parmesan cheese 

1 egg yolk 

1 clove garlic, minced 

¼ tsp salt 

1 Tbsp flour 

½ cup panko breadcrumbs 

1-2 Tbsp balsamic glaze 


  1. Preheat oven to 200C. Line a lipped oven tray with baking paper. Remove stalk from mushrooms and place onto prepared tray, skin side down.  

  1. Finely dice capsicum, roughly chop parsley and macadamiasAdd to a medium bowl along with ricottaParmesan, egg, garlic, salt and flour.  

  1. Mix to combine and divide mix between mushrooms, spreading out to cover the mushrooms evenly.  

  1. Sprinkle bread crumbs over ricotta mix and lightly press down to stick. Season with salt and pepper.  

  1. Roast in oven for about 15 minutes, until mushrooms are tender and breadcrumbs are golden.  

  1. To serve, divide between plates and drizzle with balsamic glaze.  

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