Print

Ricotta-Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.8 from 585 reviews

Delightfully creamy and flavorful, these Ricotta-Stuffed Mushrooms make an easy appetizer or side dish. Large mushroom caps are filled with a savory blend of ricotta, Parmesan cheese, garlic, and fresh parsley, then baked to tender perfection with a golden, slightly crisp top. This recipe combines rich textures and bright herbaceous notes for an irresistible bite.

Ingredients

Scale

Mushrooms

  • 12 large mushrooms

Filling

  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Finishing

  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the mushrooms evenly.
  2. Prepare Mushrooms: Clean the mushrooms gently with a damp cloth or paper towel and carefully remove the stems, creating hollow caps ready for stuffing.
  3. Mix Filling: In a mixing bowl, combine the ricotta cheese, grated Parmesan, chopped parsley, minced garlic, salt, black pepper, and red pepper flakes (if using). Stir well until all ingredients are fully incorporated.
  4. Stuff Mushrooms: Spoon the cheese mixture generously into each mushroom cap, filling them evenly but without overstuffing.
  5. Arrange and Drizzle: Place the stuffed mushrooms on a baking sheet in a single layer and drizzle them with olive oil to enhance browning and flavor.
  6. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the mushrooms are tender and the tops of the filling are golden brown and slightly crisp.
  7. Serve Warm: Remove from oven and serve the ricotta-stuffed mushrooms warm for the best texture and taste. Enjoy as an appetizer or side dish!

Notes

  • For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
  • You can substitute fresh parsley with basil or thyme for different herbaceous flavors.
  • To make the dish vegetarian-friendly but dairy-free, replace the cheeses with vegan alternatives.
  • Make sure mushrooms are thoroughly cleaned but avoid soaking them as they absorb water easily.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in the oven.

Keywords: ricotta stuffed mushrooms, baked mushrooms, Italian appetizer, cheesy stuffed mushrooms, ricotta recipes

Find it online: https://deliciousdishspot.com/ricotta-stuffed-mushrooms-recipe/