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Ricotta Stuffed Mushrooms

These ricotta stuffed mushrooms is a simple and delicious hot appetizer. They are fast, easy to make and the perfect finger food for your next gathering.

Slightly crunchy mushrooms paired with creamy, Parmesan and herb flavored ricotta with a hint of garlic, they simply melt in the mouth!

ricotta stuffed mushrooms on a serving plate

What You’ll Love About Ricotta Stuffed Mushrooms

  1. Easy and delicious finger-food appetizer.
  2. Can be prepared in advance. 
  3. Can be served warm or cold. Even if they stay on the table for a bit they’re still delicious.
  4. Ricotta stuffed mushrooms pair perfectly with meat-based or vegetarian main course.
  5. They are great as a festive appetizer but can also make for easy & delicious weeknight dinner.
  6. They are meatless but packed with proteins!

Ingredients & Possible Substitutes

ingredients to make ricotta stuffed mushrooms

• Mushrooms – medium white button mushrooms or baby bella mushrooms (as in the photo) work best if you are making them as a finger-food appetizer. In case you’re making them for the main course use large mushrooms or portobello mushrooms. You’ll need less mushrooms for the same amount of filling.

• Ricotta cheese – cow milk full fat ricotta or the best quality ricotta that you can find. You can also make ricotta yourself.

• Parmesan cheese – choose Italian Parmigiano Reggiano or Grana Padano cheese, You can also replace it all or partially with Pecorino cheese for more intense taste.

• Breadcrumbs – classic breadcrumbs or panko breadcrumbs for more crunchiness. 

• Parsley – opt for fresh parsley, if possible. You can also use other herbs, such as fresh chives or dill.

• Garlic – you can add an extra garlic clove if you love stronger garlic taste. With the given recipe the garlic flavor will be very delicate which is perfect even for those who don’t love it.

• Extra virgin olive oil – high-quality extra virgin olive oil gives an incredible extra layer of taste.

• Salt and pepper  – consider that both ricotta, breadcrumbs and cheese already have salt in them, so most likely you’ll only need some to sprinky the mushrooms. Use pepper to taste.

How To Make Ricotta Stuffed Mushrooms – Step By Step

Step 1: In a food processor add breadcrumbs, half of all Parmesan cheese, parsley leaves and garlic. Use the pulse function until you obtain well blended mix. 

breadcrumbs, parsley, parmesan cheese and garlic in a food processor

Step 2: Mix ricotta cheese, the remaining Parmesan cheese and 3 tbsp of recently prepared breadcrumb mix. Add pepper to taste. You shouldn’t need any salt since all ingredients already contain salt in them.

Step 3: Prepare the mushrooms. Cut off the bottom of each mushroom stem. Run them quickly under cold water and rub with a delicate brush to remove any dirt. Gently pat- dry with a paper towel. Assisting yourself with a small knife remove the stems of the mushrooms. 

mushrooms, seasoned ricotta, breadcrumbs and olive oil on a wooden board

You can cook mushrooms stems separately to make funghi trifolati – super easy side dish Italian style.

You can also make delicious mushroom bruschetta, or add them to your next Zucchini Risotto or Spinach Risotto.

Step 4: Sprinkle mushrooms with salt (optional).

Using a teaspoon fill each mushroom head with ricotta mix than dip in the breadcrumb mix.

Place mushrooms on a baking sheet lined with parchment paper. Top them with any remaining breadcrumbs and drizzle each mushroom with extra virgin olive oil.

ricotta stuffed mushrooms on a baking sheet

Step 5: Bake in a preheated to 350F (180C) oven for 30 minutes. 

The mushrooms will be ready when they are tender when pierced with a knife, and the tops are lightly browned.

Let the mushroom cool off for a few minutes and serve.

ricotta stuffed mushrooms cut in half

FAQs

How Many Does It Serve?

Amount given in this recipe (16-20 medium size mushrooms) is good for 8-10 people served as an appetizer. Consider you’ll need 2 mushrooms per person. If you want to make them a main course, this amount will serve 4 people.

Can This Be Made In Advance?

Yes, you can make ricotta stuffed mushrooms the day before serving. Store in the fridge overnight. Then either heat them up or bring to room temperature and serve.

More Appetizer Recipe You’ll Love

  • Roasted Pepper Antipasto – my mild-card recipe to serve as an appetizer, make crostini, pasta sauce or even as a side dish. Can be made well in advance!
  • Peperonata – it also features peppers as its main ingredient but it’s still very different in taste. Can be served hot or cold.
  • Pizzette – mini pizza bites with assorted toppings. You can make the dough from scratch or use a store-bought dough.
  • Bruschetta With Mushrooms & Cherry Tomatoes – easy and delicious appetizer with fall flavors.
  • Focaccia Bread – one of the classic appetizers that can be served in many different ways. Check out these 27 Focaccia Toppings to try.

Full Recipe

ricotta stuffed mushrooms cut in half
5 from 2 votes

Ricotta Stuffed Mushrooms

These ricotta stuffed mushrooms is a simple and delicious hot appetizer. It can be served warm or cold. It's also excellent as main course if you want to add variety to your daily menu.
Print Pin Rate / Comment
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Servings: 8

Ingredients

  • 16-20 button mushrooms medium size , about 1.5 lb or 700 grams
  • 1 ⅓ cup ricotta , 300 grams
  • ½ heaping cup Parmesan cheese divided in 2 parts , 60 grams
  • cup breadcrumbs , 50 grams
  • 4 sprigs parsley
  • 1-2 garlic cloves
  • Extra virgin olive oil
  • Salt , pepper to taste

Instructions

  • In a food processor add breadcrumbs, half of all Parmesan cheese, parsley leaves and garlic. Use the pulse function until you obtain well blended mix.
    ½ heaping cup Parmesan cheese, ⅓ cup breadcrumbs, 4 sprigs parsley, 1-2 garlic cloves
  • Mix the ricotta cheese, the remaining Parmesan cheese and 3 tbsp of recently prepared breadcrumb mix. Add pepper to taste. You shouldn’t need any salt since all ingredients already contain salt in them.
    1 ⅓ cup ricotta, ½ heaping cup Parmesan cheese, Salt
  • Prepare the mushrooms. Cut off the bottom of each mushroom stem. Run them quickly under cold water and rub with a delicate brush to remove any dirt. Gently pat- dry with a paper towel. Assisting yourself with a small knife remove the stems of the mushrooms (see notes above to see how mushroom stems can be used).
    16-20 button mushrooms medium size
  • Sprinkle mushrooms with salt (optional).
  • Using a teaspoon fill each mushroom head with ricotta mix than dip in the breadcrumb mix.
  • Place mushrooms on a baking sheet lined with parchment paper. Top them with any remaining breadcrumbs and drizzle each mushroom with extra virgin olive oil.
    Extra virgin olive oil
  • Bake in a preheated to 350F (180C) oven for 30 minutes.
  • The mushrooms will be ready when they are tender when pierced with a knife, and the tops are lightly browned.
  • Let the mushroom cool for a few minutes and serve.
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Whether you need an out-of-the-box appetizer or want to add variety to your daily menu ricotta stuffed mushrooms will definitely be a hit!

ricotta stuffed mushrooms in a serving dish

Buon Appetito!

Recipe Rating




Joseph

Wednesday 30th of November 2022

I made this as an appetizer before Thanksgiving Dinner. Very easy to make and follow with the perfect receipt. Everyone loved it, now it'll be a must for all family dinners.

Mary

Friday 25th of November 2022

These were absolutely amazing! Easy to make and so good. Your recipes are so well written and I love that the ingredients and their amounts are listed under each instruction. Makes it so easy.