Flavorful Ricotta Cheese Stuffed Mushrooms

Here is my go-to recipe for ricotta cheese stuffed mushrooms, with a simple cream cheese and herb filling that’s mixed with fresh garlic, Parmesan, and just the right amount of Italian seasoning.

These stuffed mushrooms are always the first to disappear at our family gatherings. I often make a double batch because everyone seems to grab two or three as soon as they come out of the oven. Who can blame them? Warm, cheesy appetizers are hard to resist!

What Kind of Mushrooms Should I Use?

Baby bella mushrooms (also called cremini mushrooms) are perfect for stuffing since they’re just the right size for a two-bite appetizer. While the recipe calls for baby bellas, you could also use white button mushrooms, which are actually the same variety just picked at a younger stage. For a more elegant presentation, large portobello mushrooms work great too – just keep in mind you’ll need more filling for each cap and they’ll need a few extra minutes in the oven. When shopping, look for mushrooms that are firm and dry with tightly closed caps, and avoid any that feel slimy or have dark spots. Give them a quick wipe with a damp paper towel rather than rinsing them under water, since mushrooms act like little sponges and can get waterlogged.

Options for Substitutions

Need to switch things up with this mushroom recipe? Here are some helpful swaps you can try:

• Baby bella mushrooms: White button mushrooms work just as well and are often cheaper. Large portobello mushrooms are great too – just adjust the filling amount and cooking time accordingly.
• Ricotta cheese: If you’re out of ricotta, try cream cheese mixed with a little milk to match ricotta’s texture. Goat cheese is another good option, though it will give a tangier flavor. For a dairy-free version, try mashed tofu with nutritional yeast.
• Italian seasoning: No Italian seasoning blend? Mix equal parts dried basil, oregano, and thyme. Or use any single Italian herb you have on hand.
• Fresh lemon: Bottled lemon juice works in a pinch – use about 2 teaspoons for every tablespoon of fresh juice. You could also try a splash of white wine vinegar for that acidic kick.
• Parmesan cheese: Romano or Pecorino cheese make great substitutes. For a dairy-free option, nutritional yeast adds a nice cheesy flavor.
• Fresh basil/herbs: If fresh herbs aren’t available, use dried herbs – just remember to use about 1/3 of the amount since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mushrooms is dealing with excess moisture – to prevent soggy mushrooms, make sure to thoroughly clean them with a damp paper towel instead of washing them under running water, as mushrooms act like tiny sponges. Another common mistake is not removing the mushroom stems properly – gently twist and pull them out, then use a small spoon to scrape out any remaining stem pieces, creating more room for your delicious ricotta filling. To avoid a watery filling that runs out during baking, strain your ricotta cheese in a fine-mesh sieve or cheesecloth for about 30 minutes before mixing it with other ingredients. For the best texture and flavor, bake the mushrooms on a rack placed over a baking sheet – this allows hot air to circulate underneath and helps any excess moisture drip away, resulting in perfectly cooked stuffed mushrooms every time.

What to Serve With Stuffed Mushrooms?

These cheesy stuffed mushrooms work great as both an appetizer or a side dish, making them super flexible for different meals! When I serve them as a main course, I like to pair them with a simple angel hair pasta tossed in olive oil and garlic, or a fresh arugula salad with lemon dressing. For a complete Italian-inspired spread, try serving them alongside grilled chicken breast or a piece of crusty bread to soak up any extra filling that might escape. These little bites also go really well with a glass of white wine, especially if you’re serving them as a starter at your next dinner party.

Storage Instructions

Keep Fresh: These stuffed mushrooms are best enjoyed right away, but if you have leftovers, place them in an airtight container in the fridge for up to 2 days. The mushrooms might release a bit of liquid during storage, but that’s totally normal!

Make Ahead: Want to prep these in advance? You can clean and stuff the mushrooms up to 24 hours before cooking – just keep them covered in the fridge. When you’re ready, pop them in the oven and they’ll be perfect for your gathering.

Warm Up: To enjoy leftover stuffed mushrooms, just place them in a preheated oven at 350°F for about 10-12 minutes until they’re heated through. I don’t recommend microwaving them as they can get a bit rubbery.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-40 g
• Fat: 40-50 g
• Carbohydrates: 30-35 g

Ingredients

• Baby bella mushrooms
• Ricotta cheese
• Salt
• Pepper
• Italian seasoning
• Fresh squeezed lemon
• Extra virgin olive oil
• Parmesan cheese
• Fresh basil or fresh herbs

Step 1: Prepare the Mushrooms

Preheat your oven to 375°F (190°C).

Take the baby bella mushrooms and remove their stems.

Use a small spoon to gently scoop out the insides of each mushroom, creating more space for the stuffing.

Once cleaned, place the mushrooms in a pan and drizzle them with olive oil.

Season with salt and pepper, then gently toss the mushrooms to ensure they are evenly coated.

Step 2: Make the Ricotta Filling

In a separate mixing bowl, add ricotta cheese and season it with Italian seasoning, salt, and pepper to taste.

Squeeze in some fresh lemon juice and pour a bit of extra virgin olive oil into the ricotta mixture.

Mix thoroughly until all ingredients are well incorporated, forming a rich and flavorful filling.

Step 3: Stuff the Mushrooms

Using a teaspoon, carefully fill each prepared mushroom with the ricotta mixture.

Be generous with the filling, making sure it fits snugly into the mushroom caps.

Step 4: Top with Cheese and Bake

Sprinkle grated Parmesan cheese over the top of each stuffed mushroom.

If you prefer, you can use Asiago or Gruyere cheese instead for a different flavor.

Once topped, place the mushrooms in the preheated oven and let them bake.

Step 5: Brown the Cheese

For an optional finishing touch, use a broiler or a kitchen torch to carefully brown the cheese on top of the mushrooms until it becomes golden and bubbly.

This step will add a delightful crispness to the cheese.

Step 6: Serve and Garnish

Once cooked, remove the mushrooms from the oven and transfer them to a serving dish.

Garnish with fresh basil or herbs of your choice before serving.

Enjoy your delicious ricotta-stuffed mushrooms as a savory appetizer or side dish!