Ricotta Cheese Stuffed Mushrooms are a savory, creamy appetizer perfect for dinner parties, holiday spreads, or as a gourmet snack. These bite-sized delights combine tender mushroom caps with a rich ricotta filling enhanced with herbs, garlic, and cheese, then baked to golden perfection.

ingredients

Flavorful Ricotta Cheese Stuffed Mushrooms

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

whole button or cremini mushroomsricotta cheeseparmesan cheesegarlic (minced)olive oilfresh parsley (chopped)fresh basil or thyme (optional)saltblack pepperbread crumbs (for topping, optional)

directions

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

Gently clean the mushrooms with a damp paper towel and remove the stems.

Chop the stems finely and set aside.

In a skillet over medium heat, add olive oil and sauté the chopped stems and garlic until soft and fragrant. Let cool slightly.

In a mixing bowl, combine ricotta cheese, sautéed mushroom mixture, parmesan, salt, pepper, and herbs.

Stuff each mushroom cap generously with the ricotta mixture.

Sprinkle the tops with breadcrumbs for added crunch, if desired.

Arrange the stuffed mushrooms on the prepared baking sheet and drizzle lightly with olive oil.

Bake for 18-20 minutes, or until mushrooms are tender and the tops are golden.

Let cool slightly before serving.

Servings and timing

This recipe yields approximately 20 stuffed mushrooms.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes

Variations

Add crumbled cooked sausage or pancetta to the filling for a meaty twist.

Mix in chopped spinach or sun-dried tomatoes for added flavor and texture.

Use goat cheese or cream cheese instead of ricotta for a tangier filling.

Top with shredded mozzarella before baking for a cheesy crust.

storage/reheating

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.To reheat, bake at 350°F (175°C) for 10 minutes or microwave briefly until warmed through.Avoid freezing as the texture may change upon thawing.

FAQs

Can I make these ahead of time?

Yes, assemble them up to a day in advance and refrigerate until ready to bake.

Do I need to cook the mushroom caps before stuffing?

No, they bake perfectly with the filling inside.

What mushrooms work best?

Button or cremini mushrooms are ideal due to their size and shape.

Can I make these vegetarian?

Yes, they are vegetarian as is. Just ensure cheese is labeled vegetarian if needed.

Can I use dried herbs instead of fresh?

Yes, use about 1/3 the amount of dried herbs compared to fresh.

Are they good served cold?

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

How do I keep them from getting soggy?

Avoid overstuffing and bake on a rack or parchment to allow moisture to escape.

Can I double the recipe?

Absolutely, just use a larger baking tray or bake in batches.

What if I don’t have breadcrumbs?

You can skip them or use crushed crackers or nuts for crunch.

Is ricotta the only cheese option?

No, you can mix it with cream cheese, feta, or cottage cheese for variation.

Conclusion

Flavorful Ricotta Cheese Stuffed Mushrooms are a simple yet elegant appetizer that’s bursting with rich, herby flavor. Whether you’re hosting guests or just treating yourself, these mushroom bites are guaranteed to impress and satisfy with every creamy, cheesy bite.