Ricotta-Portabella Stuffed Tomatoes Recipe

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1 vote | 1575 views

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

Prep time:
Cook time:
Servings: 14-15 large cherry tomatoes


Cost per serving $0.10 view details
  • 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


  1. Preheat oven to 350. Line a baking dish with parchment paper.
  2. To make filling:
  3. Melt 1 tablespoon of the butter in a large skillet.
  4. Saute the onion for about 7-8 minutes over medium-high heat until translucent (and a little soft).
  5. Add another tablespoon of butter, melt it, and then add the mushrooms, stirring very well.
  6. Keep the heat at medium-high and stir often for about 5-6 minutes.
  7. Pour in the white wine, stirring constantly, and cook until liquid has evaporated, about 3-5 minutes.
  8. Add in seasonings and remove from heat.
  9. Transfer onion/mushroom mixture to a large bowl.
  10. Mix in the parsley, then add the ricotta, mozzarella and Parmesan cheeses.
  11. Stir well.
  12. To stuff tomatoes:
  13. If you are using tomatoes from the vine and want to make a pretty presentation, keep part of the leaf/stem attached to the tomato by snipping with scissors, leaving about an inch.
  14. Using a serrated knife and a gentle "sawing" motion, cut off the tops of the tomatoes and set them aside.
  15. Carefully cut along the interior perimeter of the tomato, loosing the pulp, and then "scoop" out the seeds and pulp with a small spoon or your finger.
  16. Try not to puncture the wall of the tomato.
  17. Fill each tomato with about a teaspoon of the ricotta mixture, or just enough to make a pretty heap. (Depending on how many tomatoes you use and what size they are, you may have some filling left over.)
  18. Replace the tomato tops.
  19. Bake for 20-25 minutes.
  20. Serve warm.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 37g
Recipe makes 14 servings
Calories 73  
Calories from Fat 46 63%
Total Fat 5.13g 6%
Saturated Fat 3.16g 13%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 90mg 4%
Potassium 46mg 1%
Total Carbs 1.67g 0%
Dietary Fiber 0.1g 0%
Sugars 0.35g 0%
Protein 4.26g 7%
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