Description
These flavorful ricotta cheese stuffed mushrooms are a perfect bite-sized appetizer, filled with a creamy ricotta, herb, and parmesan mixture, then baked until golden and tender.
Ingredients
Units
Scale
- 16 large white or cremini mushrooms, stems removed and cleaned
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil (or 1 tsp dried basil)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a medium bowl, mix together ricotta cheese, Parmesan, garlic, parsley, basil, salt, and pepper until well combined.
- Spoon the ricotta mixture into each mushroom cap, filling generously.
- If desired, sprinkle a pinch of breadcrumbs over each stuffed mushroom for a crispy topping.
- Place mushrooms in the prepared baking dish and drizzle with olive oil.
- Bake for 20–25 minutes, or until mushrooms are tender and tops are lightly golden.
- Remove from oven, garnish with extra parsley if desired, and serve warm.
Notes
- Use full-fat ricotta for a richer filling.
- Try adding a bit of lemon zest for a bright twist.
- Can be prepared ahead and baked just before serving.
Nutrition
- Serving Size: 4 stuffed mushrooms
- Calories: 160
- Sugar: 2g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg