Description
These flavorful ricotta cheese stuffed mushrooms are the perfect bite-sized appetizer, combining creamy ricotta with herbs and garlic for a delicious and savory treat.
Ingredients
Units
Scale
- 20 large white mushrooms, stems removed
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms and remove the stems, setting the caps aside.
- Finely chop the mushroom stems.
- Heat olive oil in a skillet over medium heat. Add chopped stems and garlic; sauté for 3–4 minutes until soft.
- In a bowl, combine the sautéed stems, ricotta cheese, Parmesan, parsley, salt, black pepper, and red pepper flakes if using.
- Stuff each mushroom cap with the ricotta mixture and place on a baking sheet lined with parchment paper.
- Sprinkle breadcrumbs on top of each stuffed mushroom if desired.
- Bake for 20–25 minutes or until mushrooms are tender and tops are golden.
- Remove from oven and let cool slightly before serving.
Notes
- You can prepare the filling a day ahead and refrigerate.
- Try adding chopped spinach or sun-dried tomatoes for variation.
- Use cremini mushrooms for a deeper flavor.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 10mg