Description
A taste of Calabria! These ricotta-stuffed mushrooms are a simple yet elegant appetizer, perfect for your next gathering.
Ingredients
Units
Scale
- 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