18" Portobello Four Cheese Recipe
Sliced portobello mushrooms, mozzarella, parmesan, creamy ricotta sauce, gorgonzola and fresh garlic
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Ingredients
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Mushrooms
Cheese Sauce
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Mushrooms
Clean the portobello mushrooms with a damp cloth and remove the stems. Slice them into 1/4 inch thick pieces.
- 3
Mince the Garlic
Peel and finely mince the fresh garlic cloves.
Cheese Mixture
- 4
Mix the Cheese
In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, and gorgonzola cheese. Mix well until uniformly combined.
- 5
Season the Cheese
Add salt, black pepper, and minced garlic to the cheese mixture, stirring until all ingredients are well incorporated.
Assembly and Baking
- 6
Prepare the Baking Dish
Drizzle olive oil over the bottom of a large baking dish (about 18 inches) to prevent sticking.
- 7
Layer the Mushrooms
Place half of the sliced portobello mushrooms in an even layer at the bottom of the baking dish.
- 8
Add the Cheese Mixture
Spread half of the cheese mixture over the layer of mushrooms.
- 9
Repeat Layers
Layer the remaining mushrooms on top, followed by the remaining cheese mixture, spreading it evenly.
- 10
Bake the Dish
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbling.
- 11
Garnish and Serve
Once baked, remove from oven and let it cool for a few minutes. Garnish with fresh parsley before slicing and serving.
