Baked Mushrooms Stuffed With Ricotta Recipes

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RICOTTA-STUFFED PORTOBELLO MUSHROOMS



Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

Steps:

  • In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

GARLIC RICOTTA STUFFED MUSHROOMS



Garlic Ricotta Stuffed Mushrooms image

Make and share this Garlic Ricotta Stuffed Mushrooms recipe from Food.com.

Provided by riffraff

Categories     Lunch/Snacks

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

7 large white mushrooms, stems removed
5 garlic cloves, crushed
3 -4 tablespoons part-skim ricotta cheese
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon olive oil
4 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Clean mushrooms, remove stems.
  • Chop stems, and the one extra mushroom.
  • Heat olive oil in sauté pan.
  • Add chopped stems and the one extra mushroom.
  • Halfway through cooking add crushed garlic, salt and pepper.
  • Remove from heat and allow to cool slightly in a small mixing bowl.
  • Add ricotta and 2 tablespoons grated Parmesan.
  • Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
  • Sprinkle remaining Parmesan on top.
  • Bake for approx 20-25 minutes.

RICOTTA STUFFED MUSHROOMS



Ricotta Stuffed Mushrooms image

This recipe for stuffed mushrooms is a bit different than the usual, as it has a ricotta cheese stuffing. They are a wonderful appetizer which can be served hot or cold.

Provided by Dee514

Categories     Cheese

Time 30m

Yield 8-12 Stuffed Mushrooms, 4-6 serving(s)

Number Of Ingredients 10

8 -12 large fresh mushrooms, cleaned
1 slice white bread
1 tablespoon milk
2 cloves garlic, minced
1 tablespoon chopped fresh flat-leaf Italian parsley
2 eggs
1/2 cup ricotta cheese
salt and pepper
olive oil
romano cheese or parmesan cheese, freshly grated

Steps:

  • Preheat oven to 350°F.
  • Remove stems from cleaned mushrooms, and chop fine.
  • Soak bread in milk and squeeze dry.
  • Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper.
  • Fill mushroom caps with stuffing.
  • Arrange stuffed mushrooms, filled side up, in a buttered baking dish.
  • Drizzle a little olive oil over mushrooms and sprinkle with grated cheese.
  • Bake uncovered, about 20 minutes.
  • Serve hot or cold.

BAKED MUSHROOMS WITH RICOTTA & PESTO



Baked mushrooms with ricotta & pesto image

The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter

Provided by Good Food team

Categories     Dinner, Starter

Time 45m

Yield Serves 4 as a starter

Number Of Ingredients 7

5 tbsp extra-virgin olive oil
16medium chestnut mushrooms
250g tub ricotta
2 tbsp green pesto
2 garlic cloves , finely chopped
25g freshly grated parmesan (or vegetarian alternative)
1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve

Steps:

  • Preheat the oven to 200C/fan 180C/gas 6. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
  • Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the Parmesan and drizzle over the rest of the oil.
  • Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn't happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
  • To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.

Nutrition Facts : Calories 400 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium

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