The Stuffed Mushrooms with Ricotta are a great alternative to the usual meat-stuffed ones or those with simple soaked bread, and we cooked these in a pan and I must say the result is surprising.
The mushrooms were very tender after cooking, the filling was perfectly blended without using fats or eggs so they were also very light.
These Stuffed Mushrooms with Ricotta are perfect for a finger food appetizer since they are small enough to eat in one bite, but they are also perfect as a vegetarian and light main course.
If you like mushrooms as much as we do, below I leave you other tempting ideas to prepare them, and then right after the photo we will discover how to prepare the Stuffed Mushrooms with Ricotta!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Stuffed Mushrooms with Ricotta
- 12 oz button mushrooms (champignon)
- 1 clove garlic
- 6.5 oz ricotta (also sheep's ricotta)
- 1 oz grated Parmesan cheese
- 1 oz sun-dried tomatoes in oil
- to taste Taggiasca olives
- 2 pinches salt
- 2 tablespoons extra virgin olive oil
- to taste chopped parsley
Preparation of Stuffed Mushrooms with Ricotta and Sun-Dried Tomatoes
To prepare the Stuffed Mushrooms with Ricotta, first gently clean the mushrooms with a slightly damp sheet of kitchen paper, then with a knife remove the roots and any soil if present.
Very gently, perhaps with the help of a teaspoon, remove the mushroom stems and finely chop them together with the garlic clove.
In a pan, heat a little extra virgin olive oil and cook the chopped mushrooms and garlic for 4 to 5 minutes, then turn off the heat and place it in a large bowl.
Chop the sun-dried tomatoes after patting them to remove some of their preservation oil.
Also chop the Taggiasca olives (or black or green olives as preferred).
Add the sun-dried tomatoes and olives to the bowl with the mushroom stems, then also add the ricotta, salt, and grated cheese.
Mix very well and taste for seasoning, correcting with salt if necessary.
Fill each champignon mushroom cap with the filling, pressing well inside without breaking them.
When all the mushrooms are stuffed, reheat the same pan used for cooking the stems and arrange the Stuffed Mushrooms with Ricotta inside.
Cook for 10 minutes on high heat, then lower the heat, cover with a lid, and finish cooking for another 8/10 minutes.
Once cooking is complete, place the stuffed mushrooms on a serving plate, drizzle with the liquid left in the pan, and sprinkle with fresh chopped parsley.
They are delicious even at room temperature.
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How to Store Stuffed Mushrooms with Ricotta
You can store them in the refrigerator tightly sealed in an airtight container for 2 days.
Other Recipes
If you want to see other types of recipes, you can go back to HOME.
FAQ (Questions and Answers)
Can I add other vegetables?
Of course, depending on the season you can add chopped roasted peppers or sautéed chard.
Can they be baked in the oven?
Yes, you can bake them in the oven by placing the mushrooms inside a baking dish lined with parchment paper, in the middle rack of the oven at 350°F for 20 minutes.
