Best Ricotta Stuffed Mushrooms Recipes

RICOTTA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

SPINACH & RICOTTA STUFFED PORTOBELLO MUSHROOMS

Steps:

• 1. Preheat oven to 425. Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
• 2. In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
• 3. Combine the ricotta, Parmesan, and 3/4 cup mozzarella in a medium-sized bowl.
• 4. Add the bell pepper, onion, garlic, and spinach. Combine well.
• 5. If you opted for the bacon, mix it in.
• 6. Stuff mushrooms with cheese mixture.
• 7. Top with remaining mozzarella.
• 8. Bake for approximately 25 minutes.

GARLIC RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Clean mushrooms, remove stems.
• Chop stems, and the one extra mushroom.
• Heat olive oil in sauté pan.
• Add chopped stems and the one extra mushroom.
• Halfway through cooking add crushed garlic, salt and pepper.
• Remove from heat and allow to cool slightly in a small mixing bowl.
• Add ricotta and 2 tablespoons grated Parmesan.
• Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
• Sprinkle remaining Parmesan on top.
• Bake for approx 20-25 minutes.

GARLIC RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 Clean mushrooms, remove stems Chop stems heat olive oil in saute pan add chopped stems half way through cooking, add crushed garlic, salt and pepper Remove from heat and allow to cool slightly in a small mixing bowl. Add ricotta and 2 tbl parmesan Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with oil Sprinkle remaining parm on top Bake for approx 20-25 minutes

GARLIC RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Clean mushrooms, remove stems.
• Chop stems, and the one extra mushroom.
• Heat olive oil in sauté pan.
• Add chopped stems and the one extra mushroom.
• Halfway through cooking add crushed garlic, salt and pepper.
• Remove from heat and allow to cool slightly in a small mixing bowl.
• Add ricotta and 2 tablespoons grated Parmesan.
• Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
• Sprinkle remaining Parmesan on top.
• Bake for approx 20-25 minutes.

RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Remove stems from cleaned mushrooms, and chop fine.
• Soak bread in milk and squeeze dry.
• Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper.
• Fill mushroom caps with stuffing.
• Arrange stuffed mushrooms, filled side up, in a buttered baking dish.
• Drizzle a little olive oil over mushrooms and sprinkle with grated cheese.
• Bake uncovered, about 20 minutes.
• Serve hot or cold.

LOWER-FAT CREAM CHEESE AND RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350.
• Mix cream cheese, ricotta and garlic.
• Spoon cheese mixture into mushroom caps.
• Sprinkle shredded cheese on top.
• Bake for 10 minutes, or until shredded cheese is well melted.
• I suggest putting aluminum foil on a cookie sheet for easy clean-up, since the cheese may ooze over a bit.

BAKED MUSHROOMS STUFFED WITH RICOTTA

Steps:

• 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.