Zesty Whipped Ricotta and Sundried Tomato Roasted Portabella Caps Recipe

This vegetarian appetizer recipe is easy and full of flavor. The Italian-inspired flavors of ricotta, olive oil, lemon, garlic and parmesan complement each other wonderfully while the arugula offers a peppery bite. Enjoy as an appetizer for a family meal or serve at your next get-together.

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  • 6 portabella mushroom caps
  • Spray oil
  • ½ cup ricotta
  • 2 Tbsp. oil from sun-dried tomato jar
  • 1 clove garlic, minced
  • 1 lemon, zested and wedged
  • Salt and pepper to taste
  • 2 cups arugula
  • ¼ cup julienne cut sun-dried tomatoes
  • 1/4 cup shaved parmesan cheese

mushroom caps

Zesty Whipped Ricotta and Sundried Tomato Roasted Portabella Caps Recipe - Makes 6 Caps  

1. Preheat oven to 400 degrees F.

2. Clean and remove gills from portobella mushrooms. Place on a lined baking sheet and spray with oil. Roast for 10 minutes. Remove from the oven and dry any wet content from the caps.

3. Prepare the ricotta mixture in a blender. Add ricotta, 2 tablespoons of oil from a jar of sun-dried tomatoes, minced garlic, zest from ½ lemon, juice from ½ lemon and salt and pepper to taste. Blend/process until smooth.

4. Add whipped ricotta mixture to roasted mushroom caps and roast for another 10 minutes.

5. Top with arugula, 4-5 slices of sun-dried tomatoes for each cap, shaved parmesan cheese and lemon juice. Serve with the rest of the lemon wedges. Enjoy!

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