Before an appetizer ever reaches the table, it sets the tone. It tells your guests whether the meal will be forgettable or memorable. Baked Ricotta-Stuffed Mushrooms fall firmly into the unforgettable category — simple ingredients elevated into something elegant, creamy, and deeply satisfying.

These mushrooms are tender but never soggy, filled with whipped ricotta that melts gently in the oven, flavored with garlic, herbs, and just enough salt to make every bite crave-worthy. They’re equally at home on a holiday spread, a dinner party platter, or a quiet evening when you want something special without committing to a full entrée.

This is comfort food with polish — rustic, yet refined.

Why This Recipe Works So Well

Mushrooms are natural flavor sponges. When roasted, they become meaty, savory, and deeply aromatic. Ricotta, on the other hand, brings creaminess without heaviness. When combined, the result is a filling that feels indulgent but balanced.

Unlike breadcrumb-heavy stuffed mushrooms, this version lets the ricotta shine, creating a light yet luxurious texture that doesn’t overpower the mushroom itself. A final bake melds everything together into a cohesive, restaurant-worthy appetizer.

Ingredients

20 large white or cremini mushrooms
1 cup whole-milk ricotta cheese
2 tablespoons olive oil
2 cloves garlic, finely minced
¼ cup grated Parmesan cheese
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh thyme (or ½ teaspoon dried)
½ teaspoon salt
¼ teaspoon black pepper
Zest of ½ lemon
Optional: red pepper flakes for garnish

Instructions

Preheat oven to 375°F (190°C).
Clean mushrooms gently with a damp towel and remove stems.
Finely chop mushroom stems and set aside.
Heat olive oil in a skillet over medium heat.
Sauté chopped mushroom stems for 4–5 minutes until moisture evaporates.
Add garlic and cook for 30 seconds until fragrant. Remove from heat and cool slightly.
In a mixing bowl, combine ricotta, Parmesan, parsley, thyme, salt, pepper, and lemon zest.
Fold in sautéed mushroom stem mixture until fully combined.
Arrange mushroom caps hollow-side up on a baking sheet.
Spoon ricotta mixture generously into each cap.
Bake uncovered for 20–25 minutes, until mushrooms are tender and filling is lightly golden.
Optional: broil for 1–2 minutes for extra color.
Garnish with parsley or red pepper flakes before serving.

Texture, Flavor & Customization Tips

The mushrooms should be fork-tender, never watery. Pre-cooking the stems removes excess moisture, ensuring the filling stays creamy and structured. For variation, you can add chopped spinach, sun-dried tomatoes, or toasted pine nuts to the ricotta mixture.

These mushrooms are naturally vegetarian but pair beautifully with wine, roasted meats, or pasta dishes.

Serving Suggestions

Serve warm as a party appetizer
Pair with crisp white wine
Add to a vegetarian mezze platter
Serve alongside grilled vegetables

They reheat beautifully and maintain their texture even after cooling slightly.