Ricotta Stuffed Mushrooms

• Mushrooms - medium white button mushrooms or baby bella mushrooms (as in the photo) work best if you are making them as a finger-food appetizer. In case you’re making them for the main course use large mushrooms or portobello mushrooms. You'll need less mushrooms for the same amount of filling.
• Ricotta cheese - cow milk full fat ricotta or the best quality ricotta that you can find. You can also make ricotta yourself.
• Parmesan cheese - choose Italian Parmigiano Reggiano or Grana Padano cheese, You can also replace it all or partially with Pecorino cheese for more intense taste.
• Breadcrumbs - classic breadcrumbs or panko breadcrumbs for more crunchiness. 
• Parsley - opt for fresh parsley, if possible. You can also use other herbs, such as fresh chives or dill.
• Garlic - you can add an extra garlic clove if you love stronger garlic taste. With the given recipe the garlic flavor will be very delicate which is perfect even for those who don’t love it.
• Extra virgin olive oil - high-quality extra virgin olive oil gives an incredible extra layer of taste.
• Salt and pepper - consider that both ricotta, breadcrumbs and cheese already have salt in them, so most likely you’ll only need some to sprinkle the mushrooms. Use pepper to taste.

How To Make Ricotta Stuffed Mushrooms - Step By Step

Each number in the picture corresponds to the numbered written steps below.

1. In a food processor add breadcrumbs, half of all Parmesan cheese, parsley leaves and garlic. Use the pulse function until you obtain well blended mix. 

2. Mix ricotta cheese, the remaining Parmesan cheese and 3 tablespoon of recently prepared breadcrumb mix. Add pepper to taste. You shouldn’t need any salt since all ingredients already contain salt in them.

3. Prepare the mushrooms. Cut off the bottom of each mushroom stem. Run them quickly under cold water and rub with a delicate brush to remove any dirt. Gently pat- dry with a paper towel. Assisting yourself with a small knife remove the stems of the mushrooms.

4. Sprinkle mushrooms with salt (optional). Using a teaspoon fill each mushroom head with ricotta mix than dip in the breadcrumb mix.
   Place mushrooms on a baking sheet lined with parchment paper. Top them with any remaining breadcrumbs and drizzle each mushroom with extra virgin olive oil.
   Bake in a preheated to 350F (180C) oven for 30 minutes. The mushrooms will be ready when they are tender when pierced with a knife, and the tops are lightly browned.

Let the mushroom cool off for a few minutes and serve.

Whether you need an out-of-the-box appetizer or want to add variety to your daily menu ricotta stuffed mushrooms will definitely be a hit!

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