Directions

Preheat your oven to 375°F (190°C).
Clean the portobello mushroom caps by gently wiping them with a damp cloth. Remove the stems and gills to create space for the filling.
Brush the mushroom caps with olive oil on both sides and place them on a baking tray, gill side up.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, garlic powder, Italian herbs, salt, and pepper. Mix until well combined.
Spoon the cheese mixture evenly into each mushroom cap, pressing it down slightly to fill the space.
Top each filled mushroom cap with a generous spoonful of tomato sauce or salsa.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let cool slightly. Garnish with fresh basil or parsley before serving.
Variations & Tips
For a different flavor profile, try adding cooked spinach or sautéed onions to the cheese mixture. You can also experiment with different cheeses, such as feta or goat cheese, for a unique twist. If you prefer a bit of heat, sprinkle some red pepper flakes into the filling. For a non-vegetarian option, add cooked crumbled sausage or bacon to the mix.