Recipe Collections
Ricotta and Herb Stuffed Mushrooms
Original recipe: 6 servings · Prep: 15 min · Cook: 25 min · Total: 55 min
By PowerProteinPlates Editorial TeamPublished Apr 17, 2026 | Updated Oct 17, 2026
Italian
55 mins
easy-recipeswhole-foodsgluten-freemeal-prep-friendly
Mushroom caps filled with ricotta, Parmesan, sauteed mushroom stems and herbs, then baked. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 25 minutes; additional elapsed time 15 minutes; total about 55 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
25 min
Total
55 min
Servings
6
Difficulty
easy
Cuisine
Italian
Ingredients
Servings
6
- 16 large white or cremini mushroom caps, stems removed and finely chopped
- 1 cup full-fat ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon fresh thyme leaves
- 2 garlic cloves, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, plus extra for brushing mushrooms
- Optional
- pinch of red pepper flakes for a subtle kick
Instructions
-
Preheat oven to 375°F (190°C).
-
Clean mushroom caps with a damp cloth and remove stems; finely chop the stems and set aside.
-
Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems and minced garlic, sautéing for 3–4 minutes until fragrant and soft. Remove from heat and allow to cool slightly.
-
In a bowl, combine ricotta cheese, Parmesan, sautéed mushroom stems and garlic, parsley, basil, thyme, salt, pepper, and red pepper flakes if using. Mix thoroughly until blended.
-
Brush the mushroom caps lightly with olive oil and arrange on a parchment-lined baking sheet.
-
Generously spoon the ricotta and herb mixture into each mushroom cap, pressing lightly to fill.
-
Bake for 18–20 minutes until mushrooms are tender and the filling is golden on top.
-
Remove from oven and rest for 5 minutes before serving. Garnish with extra parsley if desired.
-
Serve warm as an appetizer or alongside a salad.
Timing note
Allow for preparation, stem sauteing and cooling, 18-20 minutes baking and 5 minutes resting.
Related Articles
Read related guides and practical cooking tips.
Recipe Collections
10 Snack Recipes with Nuts, Seeds or Legumes
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register