Ricotta stuffed mushrooms

Ricotta stuffed mushrooms – perfect starter that makes you want more!

  • Prep Time 20 min
  • Cook Time 40 min
  • Score 9/10

Ricotta is just so good and goes well with veggies especially with mushrooms and spinach! But what’s ricotta anyways? It’s the whey cheese leftover from other types of cheese production. It’s creamy in texture and a bit sweet in taste.


  • ricotta cheese (for 1 kg of mushrooms I used 3 200gr packs of ricotta cheese)
  • gratered pressed cheese
  • mushrooms (1 kg = 20 medium and big pieces)
  • basil (1 tbs)
  • salt, pepper
  • (gratered) lemon zest
  • olive oil (1 tbs)

Kitchen tools

  • bowl
  • oven and oven tray
  • tea spoon

How I did it

Step 1

Prep the mushrooms
Peel the mushrooms and clean them. Gently remove the stalks from the mushrooms, one by one. I kept them for making a veggie stock later. Once done, the mushrooms should look like this: ricotta mushrooms

Step 2

Work on the ricotta filling
Put all the ricotta cheese into a bowl, mix and then start adding the other ingredients in this order: basil, salt, pepper, lemon zest, gratered pressed cheese, taste and mix. Add salt or lemon zest if necessary.

Step 3

Bake the ricotta-filled mushrooms!
Pre-heat the oven at 225 degrees and leave it until you fill in the mushrooms with the ricotta. Make sure you are generous with the filling because the cheese will melt and will also catch a brown color on top - that will make the taste awesome!
Then, put the oven tray into the oven and let it bake for 40 minutes at 250 degrees. The result should look like this: