Ricotta Stuffed Mushrooms

5 from 1 vote

Ricotta Stuffed Mushrooms are a simple appetizer combining ricotta cheese, parmesan cheese, pancetta, and seasonings with large Bella mushrooms. Serve these delicious mushrooms over red sauce or white sauce!

Course Appetizer, Side Dish

Cuisine American, Italian

Keyword ricotta stuffed mushrooms

Prep Time 15

Cook Time 25

Total Time 40

Servings large mushrooms

Calories 67kcal

Author Sue Ringsdorf

Ingredients

18 large Bella mushrooms (or 24 oz) - cleaned and stems removed
15 oz. ricotta cheese
1/4 cup parmesan cheese - freshly shredded
1/2 cup yellow onion - diced
2 cloves garlic - minced
2 oz. pancetta - cubed
1/2 teaspoon Italian Seasoning
kosher salt and freshly ground black pepper - to taste
red sauce or white sauce - to serve

Instructions

Preheat oven. Preheat oven to 375 degrees F.
Add ricotta to bowl. Use a medium bowl and add the softened ricotta and parmesan cheese.
15 oz. ricotta cheese, 1/4 cup parmesan cheese
Saute the pancetta. Heat a nonstick pan over medium-high heat. Add diced pancetta and cook until crisp - about 3-4 minutes. Add the pancetta to the bowl of ricotta.
2 oz. pancetta
Saute onions and garlic. Leave the grease from the pancetta and add the diced onions. Cook until softened, approximately 2-3 minutes. Then add the minced garlic and stir for another 30 seconds.
1/2 cup yellow onion, 2 cloves garlic
Combine mixture. Use a hand mixer to combine the ricotta cheese mixture until creamy. Add the seasonings and mix again.
1/2 teaspoon Italian Seasoning, kosher salt and freshly ground black pepper
Prep mushrooms. Use some damp paper towel to gently clean the mushrooms. You should never submerge mushrooms in water because they will be mushy! Then remove the stems and discard (or use them for something else).
18 large Bella mushrooms (or 24 oz)
Place mushroom caps on a baking sheet lined with parchment paper and prepared with a wire rack. The baking rack will allow for the natural mushroom liquid to drop below it, and then your mushrooms won’t be sitting in the sogginess.
Stuff mushrooms. Use a small spoon to press the ricotta filling into the cavity of the mushrooms piling it up high. Add some extra shredded parmesan cheese to the top of the ricotta and a little olive oil.
Bake. Bake mushrooms in the preheated oven for 20-25 minutes or until golden brown on top.
Serve mushrooms. Serve stuffed mushrooms over some delicious red sauce or white sauce. Simple recipes below!
Homemade Marinara Sauce
Light Alfredo Sauce

Notes

We also enjoy this served over some pasta and with some crusty bread for dipping!
You can assemble the stuffed mushrooms ahead of time and refrigerate them until ready to bake. Be sure to bring them to room temperature before baking.
You can customize the filling by adding ingredients like fresh spinach, sundried tomatoes, chopped nuts, fresh herbs, bread crumbs, or grated Parmesan cheese for additional flavor and texture.

Nutrition