Pesto & Ricotta Stuffed Portobello Mushrooms

Recipe score:

The warm ricotta cheese and pesto oozes out into every bite. Perfect as a side to your favourite protein.

Prep Time: < 10 mins

Cooking Method: Grill, campfire

Baking Time: 8 - 10 mins

Yield: 6


  • 6 portobello mushrooms
  • 1 cup ricotta cheese
  • 1/4 – 1/2 cup pesto (see notes for variance*); use nut-free pesto if desired
  • 1/4 cup honey
  • 1/2 cup+ balsamic vinegar (to marinate) 
  • drizzle of truffle oil (optional)


  1. Rinse mushrooms and remove stems. 
  2. Place in container and cover with balsamic vinegar. Marinate for 10 minutes; flip half-way through. 
  3. While mushrooms are marinating, combine ricotta cheese, pesto and honey in a bowl. Stir well to combine. Set aside. 
  4.  Remove mushrooms from vinegar and shake off excess.
  5. Grill on medium heat, stem side down first. Flip after 4 minutes. 
  6. Once flipped, fill with stuffing. Grill for another 6 minutes until stuffing starts to lightly bubble. 
  7. Remove from heat and drizzle with truffle oil, if desired. 

Voilà! Your Pesto & Ricotta Portobello Mushrooms are ready to go!


  • It’s best to use portobello mushrooms that are deep/bowl like. Flat ones don’t hold stuffing as well and are difficult to transfer from the grill or campfire broiler. 
  • Adjust pesto amount according to preference. Some prepared pestos are saltier and stronger in flavour than others. 
  • Check out our post How to Gauge the Temperature of a Campfire for Cooking

*Nutrition information is estimated using an online nutrition calculator. Actual nutrition facts may vary.

Per Serving: (1 mushroom)

Calories: 182 kcal  Protein: 7g  Carbs: 14g  Fat: 11g Fibre: 1.3g

Sugar: 11g  Sodium: 206mg  Saturated Fat: 3.5g  Cholesterol: 21mg 

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The Foodie Behind the Screen

Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.

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