Ricotta-Portabella Stuffed Tomatoes


Recipe: Ricotta-Portabella Stuffed Tomatoes

Summary: A delicious savory appetizer…vine-ripened tomatoes are best for this recipe.


    • 2 tablespoons unsalted butter, divided
    • 1/2 cup finely diced yellow onion (this is about half of an onion)
    • 4 ounces (about a handful) baby portabella mushrooms, finely chopped
    • 1/4 cup dry white wine (I used a Sauvignon Blanc)
    • 1/4 teaspoon garlic powder*
    • 1/2 teaspoon Italian seasonings (mixture of basil, oregano, thyme, rosemary, etc.)
    • 4 tablespoons of chopped fresh parsley (this is about half a bunch); ( you can substitute 2 tbsp dried parsley)
    • 1 cup ricotta cheese
    • 1/2 cup shredded mozzarella cheese
    • 1/2 cup shredded Parmesan cheese
    • 14-15 large cherry tomatoes (vine-ripened, if possible)

For instructions please visit: CookingwithChopin.blogspot.ca


Cooking time: 25 minute(s)

Yield:  14-15 larger cherry tomatoes, 8 medium tomatoes

Be the first to comment

Leave a Reply

Your email address will not be published.


Comment moderation is enabled. Your comment may take some time to appear.