Description
These Ricotta Cheese Stuffed Mushrooms are a delicious and savory appetizer, combining tender mushroom caps with a creamy ricotta filling seasoned with herbs and garlic.
Ingredients
Units
Scale
- 20 large button mushrooms, stems removed and cleaned
- 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 red pepper flakes (optional)
- 2 tablespoons breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.
- Heat olive oil in a skillet over medium heat. Add chopped mushroom stems and garlic; sauté for 3-4 minutes until softened.
- In a mixing bowl, combine ricotta cheese, Parmesan, parsley, sautéed mushroom stems and garlic, salt, pepper, and red pepper flakes if using.
- Stuff each mushroom cap with the ricotta mixture, placing them on a baking sheet.
- Sprinkle breadcrumbs on top if desired.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are lightly golden.
- Serve warm, garnished with extra parsley if desired.
Notes
- Use cremini mushrooms for a deeper flavor.
- You can prepare the filling ahead of time and stuff the mushrooms just before baking.
- Substitute ricotta with cream cheese or goat cheese for variation.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 80
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 10mg