I love mushrooms just about any way you can cook them but one of my favorite preparations has to be to stuff them. This stuffed mushroom is a little lighter than many of the other versions you will come across as the primary ingredient in the stuffing is creamy ricotta cheese. Now you can add or subtract any number of ingredients in this filling to change the flavor, but this version is the one I make most often. Other ingredients you could include would be olives, capers, or anchovies. You could also replace some of the ricotta cheese with goat cheese. Porcini or portobello mushrooms work really well in this recipe as their meaty flavor is complimented by the light, creamy filling but large cultivated button mushrooms can also be used.
These Stuffed Mushrooms Are Great As An Appetizer
Deborah Mele 2011
Ricotta Cheese Stuffed Mushrooms
A light, creamy filling for traditional stuffed mushrooms.
- 6 Large Mushrooms (See Notes Above)
- 2 Tablespoons Olive Oil
- 3 Tablespoons Finely Minced Onion
- 3 Garlic Cloves, Peeled & Minced
- 3 Tablespoons Fresh Chopped Parsley
- 1 Red Hot Chile Pepper, Minced (Optional)
- 3 Oil Packed Sun-Dried Tomatoes, Finely Chopped
- 1 Cup Full Fat Ricotta Cheese
- Salt & Pepper
- 5 Tablespoons Freshly Grated Pecorino (or Parmesan) Cheese
- Olive Oil For Brushing
- Preheat oven to 375 degrees F.
- Remove the stems of the mushrooms and chop them finely.
- In a heavy frying pan heat the olive oil and then add the mushrooms and onion, and cook until softened.
- Add the garlic and chile pepper and cook another minute or two.
- Allow the mixture to cool and then add the parsley, tomatoes, and ricotta cheese, then season with salt and pepper.
- Lightly oil a baking sheet and place mushroom caps cut side up.
- Brush the caps lightly with olive oil and then spoon the filling in.
- Sprinkle with the grated cheese and then bake for about 20 to 25 minutes or until the mushrooms are tender when pierced with a knife and the tops are lightly browned.
- Serve immediately.