Jun 09 2026
Restaurants›Red White and Brew›12" Portobello Four Cheese Recipe

12" Portobello Four Cheese Recipe

Inspired by Red White and Brew
Time1h
Serves4

Sliced portobello mushrooms, mozzarella, parmesan, creamy ricotta sauce, gorgonzola and fresh garlic

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Ingredients

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Mushrooms

Cheese Mix

Sauce

Method

Preparation of Mushrooms

  1. 1

    Clean the Mushrooms

    Gently wipe the portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and slice the mushrooms into thick strips.

  2. 2

    Prepare Garlic

    Mince the garlic cloves finely and set aside.

Cheese Sauce Preparation

  1. 3

    Make the Ricotta Sauce

    In a mixing bowl, combine ricotta cheese, heavy cream, salt, black pepper, and Italian seasoning. Mix until well incorporated and smooth.

  2. 4

    Combine Cheeses

    In another bowl, mix mozzarella, parmesan, and gorgonzola cheese until evenly combined.

Assembly and Baking

  1. 5

    Preheat Oven

    Preheat your oven to 375°F (190°C).

  2. 6

    Sauté Mushrooms

    In a large skillet, heat olive oil over medium heat. Add the sliced portobello mushrooms and minced garlic. Sauté for about 5-7 minutes until mushrooms are tender and garlic is fragrant.

  3. 7

    Layer the Ingredients

    In a baking dish, start by spreading a layer of the ricotta sauce at the bottom. Then layer half of the sautéed mushrooms, followed by half of the mixed cheeses. Repeat the layers with the remaining ingredients.

  4. 8

    Bake

    Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

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