Baked Ricotta-Stuffed Mushrooms
These baked ricotta-stuffed mushrooms are a comforting and crowd-pleasing appetizer perfect for any gathering or cozy evening at home.
Ingredients
Mushroom Base
- 12 large large mushrooms (stems removed) Look for plump, firm mushrooms.
Cheese Filling
- 1 cup ricotta cheese Adds a soft texture and mild flavor.
- 1/2 cup grated Parmesan cheese A little salty zing that elevates the dish.
Herbs and Seasoning
- 1/4 cup chopped fresh herbs (such as parsley, basil, or thyme) Use whatever’s fresh!
- 1 clove garlic (minced) Enhances flavor.
- to taste salt and pepper Essential for seasoning.
Finishing Touch
- to drizzle tbsp olive oil Adds richness and promotes a golden top.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Carefully remove the stems from each mushroom and chop them if desired.
Mixing the Filling
- In a mixing bowl, combine the ricotta, Parmesan, herbs, garlic, salt, and pepper.
Stuffing the Mushrooms
- Stuff each mushroom cap with the cheese mixture using a small spoon.
- Drizzle the stuffed mushrooms with olive oil and place them on a baking sheet.
Baking
- Bake the mushrooms for 15-20 minutes until golden brown and tender.
Serving
- Let them cool slightly before serving warm.
Notes
For best results, use fresh herbs and avoid overstuffing the mushrooms. Leftovers can be stored in an airtight container and reheated in the oven.
Nutrition
Serving: 1gCalories: 60kcalCarbohydrates: 4gProtein: 4gFat: 3gSaturated Fat: 1.5gSodium: 100mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!