Best 5 Garlic Ricotta Stuffed Mushrooms Recipes

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

SPINACH & RICOTTA STUFFED PORTOBELLO MUSHROOMS

Steps:

• 1. Preheat oven to 425. Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
• 2. In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
• 3. Combine the ricotta, Parmesan, and 3/4 cup mozzarella in a medium-sized bowl.
• 4. Add the bell pepper, onion, garlic, and spinach. Combine well.
• 5. If you opted for the bacon, mix it in.
• 6. Stuff mushrooms with cheese mixture.
• 7. Top with remaining mozzarella.
• 8. Bake for approximately 25 minutes.

RICOTTA STUFFED MUSHROOMS

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.

GARLIC RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 Clean mushrooms, remove stems Chop stems heat olive oil in saute pan add chopped stems half way 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 tbl parmesan Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with oil Sprinkle remaining parm on top Bake for approx 20-25 minutes

RICOTTA-STUFFED PORTOBELLO MUSHROOMS

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.