Do you remember the baked mushroom caps recipe? Well, these baked mushrooms with lemon ricotta filling are the new edition of that recipe. It is that ‘enriched’ variant for which at the end of the recipe I asked you to be a little patient.

Well yes, a little, just a little time has passed! 😀
But you know me, if not sooner… then later I always deliver!

And today that later has arrived, and I can finally tell you about this variant with creamy lemon-flavored filling of the baked mushrooms that I like so much, so much that… um… I ate them while photographing them! 😀

I really have to thank the Team Light and Tasty for choosing mushrooms as today’s ingredient, it had been a while since… I had a snack with baked mushrooms! 😁

Are you ready? Shall we start writing (me) and reading (you) this recipe?

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

136.06 Kcal

calories per serving

Info Close

Energy 136.06 (Kcal)
Carbohydrates 11.60 (g) of which sugars 2.20 (g)
Proteins 8.02 (g)
Fat 7.01 (g) of which saturated 3.01 (g)of which unsaturated 1.69 (g)
Fibers 1.37 (g)
Sodium 110.76 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for 6 Baked Mushroom Caps

5.3 oz champignon mushrooms (6 caps, cleaned)
0.7 oz breadcrumbs
2.8 oz ricotta
as needed lemon zest (grated)
1 clove garlic (small or half clove)
1 tsp chopped parsley
1 tsp extra virgin olive oil

Tools

Oven
Baking Dish

Preparation

Clean the mushrooms: cut the earthy end of the stems, twist off the stems, clean the caps with a damp cloth.
For added safety and hygiene, sometimes when necessary, I quickly rinse the mushrooms under water and immediately dry them with kitchen paper. I know some don’t approve because mushrooms, being porous, can absorb water, but by drying them immediately, in my experience, it can be done. After all… hygiene comes first.
Keep the stems for another preparation. They’re great added to vegetable sauces, or you can use them in vegetable granules. 😉
Peel the caps.
Season the breadcrumbs with a teaspoon of extra virgin olive oil (but seed oil is also fine), chopped parsley, and a small chopped garlic clove.
Cover the ricotta with the seasoned breadcrumbs.
Place the filled caps in a baking dish (I use glass) naturally, without fats or other additions.
Optionally drizzle a bit of oil on the breadcrumbs before baking.
Bake at 356°F and cook for 30-35 minutes.
…and enjoy your meal!!
These mushrooms with ricotta filling covered with a crispy gratin layer are a great rich side dish, perfect for serving at a festive lunch.
But they are also a perfect vegetarian main course. Just the kind of main dish I like 🙂
WW Propoints Info: For those interested, I calculated the propoints of this recipe. For the exact quantities indicated in the ingredients list, the points are 6.2 (excluding the thin oil drizzle on the surface).

Salt-Free Tips

Salt-Free Mushrooms, thanks to their distinctive flavor, do not need salt, especially when cooked naturally as in this recipe. The aroma of lemon zest here is the main flavoring.

If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate needs to adjust slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid boiling, prefer cooking methods that preserve flavors (grilling, foil, steaming, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally indulge, it’s good for the mood and helps to persevere.

If you don’t want to, or cannot, give up salt:
▫ You can still try my recipes by salting according to your habits.