Ricotta Stuffed Mushrooms
Transform your next appetizer spread with these irresistibly creamy Ricotta Stuffed Mushrooms, a perfect blend of earthy flavors and cheesy indulgence. This easy-to-make recipe highlights tender button mushroom caps loaded with a luscious filling of ricotta and Parmesan cheese, infused with garlic and fresh parsley for a vibrant, herbaceous kick. A sprinkling of breadcrumbs adds just the right amount of texture, while a dash of paprika provides an optional touch of smoky elegance. Ready in just 40 minutes, these savory bites are baked to golden perfection, making them an ideal choice for holiday parties, casual gatherings, or even as a classy vegetarian side dish. Serve warm and watch these bite-sized delights disappear from the table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 pieces Button mushrooms (medium-sized)
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.25 cup Breadcrumbs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the mushrooms with a damp paper towel and gently remove the stems. Set the caps aside and finely chop the stems.
Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute. Remove from heat and let cool slightly.
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped parsley, breadcrumbs, salt, and black pepper. Stir in the cooked mushroom stems and garlic mixture until well combined.
Using a small spoon, fill each mushroom cap with the ricotta mixture, slightly mounding it on top.
Place the stuffed mushrooms on the prepared baking sheet, evenly spaced apart.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is slightly golden on top.
Remove the mushrooms from the oven and allow them to cool for 5 minutes. Sprinkle paprika on top for garnish, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3787 mg | 165% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 50.8 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2432 mg | 187% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 8104 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
