Sheet-Pan Herbed Ricotta-Stuffed Portobello Mushrooms with Lemon-Dill Roasted Fish
Savor this vibrant, under-15-minute sheet-pan meal featuring flaky white fish fillets roasted alongside portobello mushrooms stuffed with herbed ricotta, finished with a zesty lemon-dill drizzle. Perfect for a fresh, protein-packed vegetarian dinner that's both elegant and effortless.
- 4 4 oz pieces white fish fillets (such as tilapia or cod)
- 4 whole large portobello mushrooms, stems removed
- 1 cup ricotta cheese
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
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Instructions
Preheat oven to 450°F and line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a bowl, combine ricotta, parsley, 1 tablespoon dill, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
⏱️ 1 minuteStuff each mushroom cap with the ricotta mixture and place on one side of the sheet pan.
⏱️ 1 minuteArrange fish fillets on the other side of the pan; drizzle with 1 tablespoon olive oil, lemon juice, remaining dill, salt, and pepper. Scatter cherry tomatoes and baby spinach around the fish.
⏱️ 1 minuteRoast everything for 8 minutes, or until fish is opaque and mushrooms are tender.
⏱️ 8 minutes 🌡️ 450°FServe immediately, garnished with extra dill and a drizzle of olive oil if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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