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Stuffed Portobello Mushrooms with Ham and Ricotta
(0)
30 min
Under an hour
Knuspr-Küche
Diese gefüllten Portobello-Pilze sind eine köstliche und leichte Mahlzeit, die in weniger als 30 Minuten auf dem Tisch steht. Die cremige Füllung aus Ricotta, Mozzarella und Putenbrustschinken harmoniert perfekt mit dem herzhaften Aroma der Pilze. Ein idealer Low-Carb-Snack oder ein leichtes Abendessen, das auch auf dem Grill eine tolle Figur macht!
Preparation method
Preparation
First, prepare the mushrooms. Wash each portobello, pat dry, and carefully remove the stems. Do not discard the stems, as they are needed for the filling.
For the filling, finely chop the mushroom stems. Cut the turkey breast ham into small cubes, coarsely grate the mozzarella, and place everything in a bowl. Add the ricotta, season to taste with salt and pepper, and mix well.
Distribute the finished filling evenly into the prepared mushroom caps using a spoon. Place the stuffed mushrooms on the grill grate and grill with the lid closed (or on a contact grill over medium heat) for about 6–7 minutes.
Chef's tip
For a more intense flavor, you can stir the chopped herbs (basil, thyme, rosemary) directly into the ricotta mixture.
Ingredients
Nutritional values
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