Why You’ll Love This Recipe

Flavorful Ricotta Cheese Stuffed Mushrooms are a creamy, savory appetizer that’s easy to prepare and bursting with herb-infused cheesy goodness. Ricotta adds a light, fluffy texture to the filling, perfectly complementing the earthy mushrooms. Ideal for dinner parties, holidays, or casual snacks, these bite-sized treats are as impressive as they are delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white button or cremini mushrooms (stems removed)ricotta cheesefresh parsley (chopped)Parmesan cheesegarlic (minced)olive oillemon zestblack peppersaltItalian seasoningbread crumbs (optional for topping)mozzarella cheese (optional for extra melt)

directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Clean the mushrooms and carefully remove stems. Set caps aside.

Finely chop the stems and sauté them in olive oil with minced garlic until softened, about 3-4 minutes.

In a bowl, mix ricotta cheese with Parmesan, parsley, lemon zest, cooked mushroom stems, salt, pepper, and Italian seasoning.

Fill each mushroom cap with the ricotta mixture, mounding slightly.

Sprinkle with breadcrumbs and/or mozzarella if desired for a golden, bubbly top.

Arrange the stuffed mushrooms on the prepared baking sheet.

Bake for 20-25 minutes or until mushrooms are tender and tops are lightly browned.

Let cool slightly and garnish with extra parsley before serving.

Servings and timing

This recipe yields approximately 20 stuffed mushrooms.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Add chopped spinach or sun-dried tomatoes to the filling.

Mix in crumbled cooked sausage or bacon for a meaty option.

Use goat cheese or feta in place of or alongside ricotta for tang.

Add crushed red pepper flakes for a spicy kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a 350°F (175°C) oven for 10-12 minutes until warmed through.Microwaving works in a pinch, but may affect texture.Best not frozen, as ricotta can become watery upon thawing.

FAQs

Can I make these ahead of time?

Yes, stuff the mushrooms and refrigerate them uncooked for up to 24 hours.

What type of mushrooms work best?

White button and cremini mushrooms hold their shape and have mild flavor.

Can I use low-fat ricotta?

Yes, but full-fat yields the best texture and flavor.

How do I keep mushrooms from getting soggy?

Bake on a wire rack or drain any liquid from the pan partway through baking.

Can I skip the breadcrumbs?

Yes, or substitute with crushed nuts or gluten-free crumbs.

What’s the best way to clean mushrooms?

Wipe with a damp paper towel—avoid soaking in water to prevent sogginess.

Do I have to cook the stems?

Sautéing enhances flavor and prevents excess moisture in the filling.

Is this recipe vegetarian?

Yes, it’s a great meat-free option.

Can I double the recipe?

Easily—just scale up ingredients and use a larger baking sheet.

Are they good served cold?

They’re best served warm but can be enjoyed at room temperature.

Conclusion

Flavorful Ricotta Cheese Stuffed Mushrooms are the perfect combination of creamy, cheesy filling and tender mushroom caps. Simple yet elegant, they’re sure to be a hit at any gathering or dinner table. Whether served as an appetizer or a light bite, these mushrooms are full of flavor and guaranteed to please.