Ricotta Stuffed Mushrooms: Easy and Delicious Appetizer Recipe

Looking for a quick and tasty appetizer? These ricotta stuffed mushrooms are the perfect bite-sized treat. Easy to prepare, they combine tender baked mushrooms with a creamy and flavorful filling. Ideal for entertaining or as a light starter, they’re always a crowd-pleaser.

Temps de préparation 10 mins

Temps de cuisson 15 mins

Temps total 25 mins

Méthode de cuisson: Four

Cuisine: cuisine française

Plats: Entrées

Difficulté: Débutant

Température de cuisson: 355 F

Portions: 4

Meilleure saison: Automne

Régime alimentaire: Veggie, eggfree, glutenfree

Description

Ricotta stuffed mushrooms are a simple and delicious vegetarian recipe, perfect for appetizers or starters.

The mushrooms become tender and slightly golden when baked, while the ricotta filling adds a rich and creamy texture. Flavored with herbs, garlic, or parmesan, this recipe is easy to customize.

Quick to prepare, these stuffed mushrooms are a great option for entertaining or enjoying a light and savory dish.

Ingrédients

16 –18 large mushrooms (about 1 lb 2 oz)
1 medium onion, finely chopped (about 1 cup)
½ cup fresh parsley, chopped
1 garlic clove, minced (about ½ tsp)
1 tsp dried thyme (or 2 tsp fresh thyme)
1 ¼ cups ricotta cheese
1 cup grated Parmesan cheese
6 tbsp olive oil (≈ ⅓ cup)
Salt and freshly ground black pepper, to taste

Instructions

1
Peel and finely chop the onion and garlic. Mix the ricotta, onion, garlic, thyme, and half of the grated Parmesan cheese. Season with salt and pepper.
2
Clean the mushrooms, remove the stems, and place the caps on a baking sheet lined with baking paper. Season with salt and pepper. Spread the stuffing over the mushrooms and sprinkle with the remaining Parmesan cheese.
3
Bake for 15 minutes at 180°C, 355° F (preheated oven).
4
Wash the parsley and strip the leaves. Blend the leaves, gradually adding the oil, and season with salt and pepper. Pour the oil over the warm mushrooms and serve immediately.

Note

Enjoy your meal!

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