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Mini Bella Mushrooms Stuffed with Almond Ricotta and Oregano

In case you don’t know what mini Bellas are, they are baby Portobello mushrooms. Just making sure because I didn’t know they existed until recently. This is a very easy recipe, plant-centered and plant paradox friendly. The stuffing is made with almond ricotta and fresh oregano so these lectin-free stuffed mini Bella mushrooms are also dairy-free.

Stuffed mini Bella mushrooms – Plant Power

I’ve made stuffed Portobello mushroom before, almost the same recipe, but I thought this one deserves its own place on the website. This is where you can find the Almond Ricotta Stuffed Portobello with Brussel Sprouts recipe.

The most significant difference is the flavors, this time I used fresh oregano for the stuffing and it was amazing. I made them in the oven at the same time with cauliflower and sweet potatoes, at 400F. 

I find mushrooms a great replacement for animal protein. Most of the time I have them with a side of vegetables or greens, cooked or raw. All these veggies can be roasted in a bigger quantity and stored in the fridge for a couple of lunchboxes or quick dinners.

They are good cold or pretty easy to warm up in the oven or microwave (I personally don’t use a microwave but if that’s your only option and don’t like cold veggies, go for it).

Roasting different veggies in the oven at the same time is one of my favorite techniques for making my meals simple and reducing time spent in the kitchen cooking and cleaning. My second favorite one must be soups.

Mini Bella Mushrooms Stuffed with Almond Ricotta and Oregano

Mini Bella Mushrooms Stuffed with Almond Ricotta and Oregano

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By Claudia Curici Serves: 2
Prep Time: 10 minutes Cooking Time: 30 minutes

Ready in three steps, these stuffed mushrooms with almond ricotta and oregano are tasty and filling.

Ingredients

  • 9-10 mini Portobello mushrooms (or other mushrooms that are easy to stuff)
  • 1/2 cup almond ricotta (I use Kite Hill brand)
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh oregano leaves, chopped
  • 1 garlic clove, finely chopped
  • Avocado oil
  • salt and pepper

Instructions

1

Preheat oven to 400F.

2

Wash the mushrooms, remove the stems and pat dry.

3

Mix ricotta, olive oil, oregano and garlic and stuff the mushrooms with the filling.

4

Add the stuffed mushrooms on a baking sheet (with or without parchment paper), drizzle with avocado oil, sprinkle with black pepper and salt and bake for 30 minutes.

Notes

Serve warm or cold, with a side as a main dish or as an appetizer.

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4 Comments

  • Reply
    tom breznau
    December 28, 2018 at 7:53 pm

    Do you know if pressure cooking grain fed pork or beef gets rid of most lectins?

    • Reply
      Claudia
      December 29, 2018 at 9:09 am

      It doesn’t unfortunately. Plus, there are so many more reasons not to eat those animals, like antibiotics, toxins, ratio of omega 3 to omega 6, etc.

  • Reply
    Mandy
    December 23, 2020 at 11:48 am

    Would Kite Hill Almond cream cheese work in this recipe? I made these once with the ricotta, and I can’t stop craving them! But, all of our stores are out of the ricotta now for weeks! I found their cream cheese. Thinking it might work?

    • Reply
      admin-cimk
      December 23, 2020 at 2:37 pm

      Never used it in this recipe, but I know how it tastes so I would imagine it works. Texture will be a little different. <3

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