Calabria is at the toe of the boot, the extreme south of Italy – lapped by the crystal blue Ionian and Tyrrhenian Seas and separated from Sicily by the Strait of Messina. The warm climate, the beautiful colors of the sea, rocky coasts that alternate with sandy beaches, the classic flavors of local foods and the vestiges of its ancient origins make Calabria a unique place in both winter and summer. The provinces of Calabria are: Catanzaro (regional capital), Reggio Calabria, Cosenza, Crotone and Vibo Valentia. With farmland sparse in Calabria, every viable plot is cultivated to its greatest advantage. Tomatoes, eggplants, potatoes, artichokes, beans, onions, peppers, asparagus, melons, citrus fruits, grapes, olives, almonds, figs and mountain-loving herbs grow well in the area. Calabrians tend to focus on the high quality of their ingredients, so that virtually everything picked from a garden is useable and worthy of praise. Calabrians use the mountainous area covering most of the region to raise pigs, goats and sheep and comb the woods for chestnuts, acorns and wild mushrooms to add rustic flavors to their cooking. Fishermen have little trouble finding swordfish, cod and sardines and shrimp and lobster are common on their tables. The inland freshwater lakes and streams offer trout in abundance.
Due to the humid climate and the high risk of rapid molding and spoilage, food preservation has become a fine art in Calabria. Oiling, salting, curing, smoking – almost all of the area’s food products can be found preserved in some form or another. Calabria’s many varieties of cured meats and sausages are served alongside fresh produce and the local pancetta pairs perfectly with plump melons in summer. Breads, cheeses and pastas are all important to Calabrian cooking. Cheeses lean toward the goat and/or sheep milk varieties, though cow’s milk cheeses are becoming more common. Pane del pescatore (“fisherman’s bread”) is a local specialty rich with eggs and dried fruits. Focaccia and pita breads are popular in the region, due to Greek and Arabic influences. Greek influence still pervades in eggplant, swordfish and sweets by incorporating figs, almonds and honey into the preparations. Similarly, special pastries and desserts take on a Greek flavor with many being fried and dipped in honey.
Calabrian Inspired Ricotta Stuffed Mushrooms
- Total Time: 35 minutes
- Yield: Serves 12 1x
- Diet: Vegetarian
Description
A taste of Calabria! These ricotta-stuffed mushrooms are a simple yet elegant appetizer, perfect for your next gathering.
Ingredients
- 12 mushroom caps
- 1 cups (237 ml) well-drained skim milk ricotta
- 0.25 cups (60 ml) grated Pecorino cheese
- 2 tsp fresh basil leaves, chopped
- 0.25 tsp kosher salt
- Ground black pepper
- 0.25 cups (60 ml) Italian seasoned breadcrumbs
- Olive oil
- Fresh parsley or basil, chopped, for garnishing
Instructions
- Preheat oven to 400°F (204°C).
- Remove stems from mushrooms; set caps aside.
- Thoroughly combine ricotta, parmesan, garlic, parsley, and pepper in a mixing bowl.
- Coat a baking dish with olive oil cooking spray.
- Stuff each mushroom cap with the ricotta filling and sprinkle with breadcrumbs.
- Place stuffed mushrooms in the baking dish and drizzle with olive oil.
- Bake at 400°F (204°C) for 20 minutes for large caps, 15 minutes for small caps.
- Garnish with chopped parsley before serving.
Notes
- For a richer flavor, use whole milk ricotta instead of skim milk ricotta.
- To prevent the mushrooms from becoming soggy, ensure they are completely dry before stuffing.
- Leftover stuffed mushrooms can be stored in the refrigerator for up to 2 days; reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 100
- Sugar: 2
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Carbohydrates: 8
- Fiber: 1
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
What type of mushrooms work best for stuffing?
Large cremini or white button mushrooms are ideal because they hold their shape well and have a natural cup for the filling. Remove the stems and use a spoon to gently hollow out extra space if needed. 
What makes the Calabrian seasoning distinctive in this recipe?
Calabrian chili peppers add a fruity, moderate heat that pairs well with the creamy ricotta filling. If you can’t find Calabrian chilies, red pepper flakes with a pinch of smoked paprika approximate the flavor.
Can I prepare the stuffed mushrooms in advance?
You can fill the mushrooms up to a day ahead and refrigerate them on a baking sheet covered with plastic wrap. Add a few extra minutes to the baking time since they’ll be going in cold.
