Ricotta Stuffed Mushrooms
Ricotta Stuffed Mushrooms is an easy recipe for a wonderful appetizer or delicious side!
The ricotta filling is flavored with zesty lemon, fragrant parsley, garlic, and Parmesan cheese. You’ll love every tasty mouthful!
I enjoy cooking or baking with ricotta cheese because it’s so versatile. Have a look at my recipe for Spinach Ricotta Ravioli, Sicilian Cheesecake, or Italian ricotta donuts, Sfingi for example! But of all the recipes, these Ricotta Stuffed Mushrooms are one of my favorites because they come together in just 30 minutes.
While this recipe is naturally vegetarian, I can assure you that meat lovers will also find this dish so incredibly satisfying. The combination of classic Italian flavors combine perfectly in the creamy ricotta filling. Mushrooms have never tasted this good! Have a look at my mushroom ravioli if you want to stay with the mushroom theme.
Why you’ll love this recipe:
- Fast to make – This mushroom dish takes just 15 minutes to prepare and 15 minutes to bake! You’ll have a flavorsome Italian side to serve alongside grilled meats in no time.
- Delicious – Lemon, parsley, garlic, and Parmesan cheese are combined to flavor the creamy ricotta stuffing. Together the flavours sing and dance in your mouth!
- Vegetarian – You’ll love that these mushrooms stuffed with ricotta are a naturally meatless meal. Plus, the rich ricotta stuffing makes this such a satisfying dish, meat lovers won’t feel like they are missing out!
- Versatile – This recipe is so versatile, whether it’s served as a tasty appetizer or a delicious side dish. You’ll also enjoy these with crusty bread for a simple meatless meal.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Mushrooms – I like to use white or brown mushrooms if I’m making this as an appetizer. Larger portobello mushrooms are perfect for serving this stuffed mushroom recipe as a side. Almost any variety of mushroom will be fine though flat mushrooms may not be cupped enough to hold the delicious ricotta filling.
- Ricotta cheese – homemade ricotta cheese or store-bought ricotta from your local supermarket or your favorite delicatessen will both work. If you find yourself with too much ricotta, don’t forget that you can freeze it.
- Grated Parmesan cheese – also known as Parmigiano Reggiano. I always recommend buying a block of Parmesan cheese and grating it as you need. Not only is a block of cheese cheaper in the long run, it is also better quality.
- Parsley – use fresh parsley (not dried parsley) which you’ll find in most grocery stores.
- Garlic – choose fresh garlic cloves that are plump and juicy.
- Lemon zest – take care when zesting the lemon not to grate any of the bitter white pith.
- Extra virgin olive oil – use regular olive oil if that’s all you have.
Instructions
Preheat oven to 400°F/200°C.
Mix ricotta cheese, Parmesan cheese, chopped parsley, minced garlic, finely grated lemon zest, salt, and pepper in a bowl.
Arrange the mushrooms, cup side up, in one layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
Evenly divide the herbed ricotta mixture among the mushroom caps.
Sprinkle with extra Parmesan cheese and drizzle with extra olive oil. Bake in preheated oven for 15 minutes until golden.
Hint: Don’t wash mushrooms. Just wipe any dirt off the mushrooms with a damp paper towel. Store-bought mushrooms are generally quite clean and are grown indoors in controlled conditions.
Substitutions
- Parmesan cheese – substitute Pecorino Romano cheese for Parmesan Cheese in this Ricotta Stuffed Mushrooms recipe.
- Parsley – use other fresh herbs like basil, mint, or chives.
- Ricotta – substitute cottage cheese for ricotta cheese. Use Cheddar, feta, or cream cheese for a different flavor.
Variations
- Spicy – add some red pepper flakes to the ricotta stuffing for a spicy variation.
- Spinach and ricotta – for a classic combination replace the chopped parsley with chopped spinach.
- Bacon – fry up some diced bacon, prosciutto or pancetta. Once cooled, stir this through the ricotta mix for extra flavor.
Storage
Serve Ricotta Stuffed Mushrooms fresh from the oven. However, if you have leftovers, once at room temperature, store them in an airtight in the refrigerator for up to 3 days. Reheat the mushrooms in the microwave.
Top tips
- If buying mushrooms, take care as you select them. You want to choose mushrooms that are firm, evenly colored, and have a rich, earthly aroma. Avoid any mushrooms that are visibly bruised, discolored, or broken.
- While most vegetables should be washed under running water, I don’t recommend that for mushrooms. Mushrooms are similar to a sponge and will absorb all of that water. Just wipe the mushrooms with a damp paper towel to remove any dirt clinging to them.
- Don’t forget to season the mushrooms with salt! This is such a simple step but so important in bringing out the flavors.
- I prefer using strained ricotta for this recipe so the mushrooms don’t go too soggy. However, if you can’t find strained ricotta, simply strain the ricotta yourself to remove any excess liquid.
- This is also the type of recipe that could easily be baked in an air fryer if you have one.
FAQ
Stuffed mushrooms will become soggy if the filling is too wet. I recommend straining your ricotta if it is too wet to prevent the mushrooms from getting soggy. It is also important to cook the mushrooms at a high heat, so any excess water from the mushrooms can be quickly cooked off in the oven.
To prepare mushrooms for the delicious ricotta stuffing, simply remove the mushrooms stalk with a knife or by pushing on it with your fingers.
It’s not recommended to wash mushrooms because, like a sponge, they can easily absorb water. Instead, use a soft pastry brush or paper towel to brush any excess dirt off.
Serving Suggestions
These Ricotta Stuffed Mushrooms make a delicious side to your favorite main meal. Serve it alongside other delicious sides like Instant Pot Cauliflower, Ricotta Stuffed Zucchini, and Eggplant Involtini.
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Ricotta Stuffed Mushrooms Recipe
Ingredients
- 1 pound (450 grams) mushrooms see Note 1
- 1 cup fresh ricotta cheese
- ¾ cup grated Parmesan cheese plus extra for topping
- 3 tablespoons chopped fresh parsley
- 2 garlic cloves minced or crushed
- finely grated zest of 1 lemon
- ¼ teaspoon salt plus more for sprinkling
- ⅛ teaspoon freshly ground pepper
- extra virgin olive oil for drizzling
Instructions
- Preheat oven to 390°F/200°C
- Place ricotta cheese, Parmigiano Reggiano cheese, chopped parsley, minced garlic, finely grated lemon zest, salt and pepper. With a wooden spoon, mash the ricotta and beat to mix well.
- Brush any dirt from the mushrooms and remove the stalks.
- Arrange the mushroom, cup side up, in one layer in an oven proof dish or baking sheet. Drizzle with olive oil and sprinkle with salt.
- Evenly divide the ricotta mixture among the mushroom cups.
- Sprinkle with extra Parmesan cheese and drizzle with extra olive oil.
- Bake in preheated oven for 15 minutes until golden.
- Serve warm or at room temperature.
Notes
- Choose small white or brown mushrooms if serving these stuffed mushrooms as an appetizer. Or use larger portobello mushrooms for a side dish.
- Choose fresh mushrooms that aren’t bruised or damaged.
- Don’t wash the mushrooms – use a damp paper towel or pastry brush to wipe gently.
- Remember to salt the mushrooms before stuffing.
- Strain the ricotta if it’s very wet to avoid soggy stuffed mushrooms.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published here on June 14, 2018
So easy and so good!
One of my favorite ways with mushrooms!
Could you freeze before cooking to use at a later date?
Deborah, these won’t freeze very well because raw mushrooms turn to mush when thawed. The filling could be made a day or two in advance.
These ricotta stuffed mushrooms sound really delicious!! They sound so flavorful, I will definitely try this these.
These stuffed mushrooms are super delicious, Marcelle!
This looks like such a delicious appetizer! During my youth, my dad would often take us mushroom picking and he also had some very interesting ideas about what he considered “safe” mushrooms. Thank goodness no one ever got sick.
Haha! Oh yes, our Italian dads are the same all over the world!
Everything with Ricotta is great ! Thank you !
Marcellina, wow, this could become my very favourite mushroom dish. It might just be enough to get me making my own Ricotta again. A wonderful combination of flavours. Thanks for sharing, Pauline
Pauline, this is an amazing way to prepare mushrooms!
Love stuffed mushrooms and love that you’ve used lemon zest in the filling. My kind of dish! 🙂
Lemon zest just brings everything to life, don’t you think, Ronit?
Couldn’t agree more! 🙂