5 from 3 votes

Baked Mushrooms Stuffed with Ricotta

A simple recipe of mushrooms stuffed with fresh ricotta mixed in lemon zest, chilli, fresh oregano and a handful of Parmesan baked until golden.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people
Author: Marcellina


  • 1 cup fresh ricotta cheese
  • zest of 1 lemon
  • 1/2 teaspoon chilli flakes (optional)
  • freshly ground pepper
  • salt (to taste)
  • 2 tablespoons fresh oregano (finely chopped )
  • 3/4 cup grated Parmesan cheese (plus extra for sprinkling)
  • 8 large portobello mushrooms
  • extra virgin olive oil


  • Preheat oven to 425°F/220°C
  • Place ricotta, lemon zest, chilli (if using), salt and pepper. With a wooden spoon, mash the ricotta and beat to mix well.
  • Gently mix in fresh oregano and Parmesan cheese.
  • Remove the stalks from the mushrooms.
  • Pour a little oil into an oven proof dish that will take the mushrooms in one layer.
  • Add salt and pepper.
  • Toss the mushrooms in the seasoned oil. Then arrange cup side up in one layer.
  • 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.


  • Fresh oregano can be substituted with 1 teaspoon of dried oregano.
  • Brown under the grill (broiler) if not browned well.


Calories: 232kcal | Carbohydrates: 11g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 358mg | Potassium: 731mg | Fiber: 3g | Sugar: 5g | Vitamin A: 555IU | Calcium: 380mg | Iron: 1.8mg