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Baked ricotta stuffed cremini mushroom caps on a parchment-lined baking sheet, golden tops flecked with parsley.

Easy Stuffed Mushrooms Recipe: Baked Ricotta in 40 Minutes

These easy stuffed mushrooms bake on one sheet pan with a part-skim ricotta, Parmesan and herb filling — a warm vegetarian party bite that needs no frying. They come together in 40 minutes and hold up on a New Year's Eve table or any holiday spread.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 stuffed mushrooms
Course: Appetizer
Cuisine: Italian-American
Ingredients Method

Ingredients
  

  • 24 oz cremini mushrooms about 24 medium, stems removed and chopped
  • 2 tbsp olive oil divided
  • 3 cloves garlic minced
  • 3/4 cup part-skim ricotta
  • 1/2 cup grated Parmesan
  • 1/3 cup panko breadcrumbs
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 1 tsp lemon zest
  • 1/2 tsp kosher salt plus a pinch for the caps
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Wipe the mushrooms clean with a damp paper towel. Remove the stems and chop them finely (about 3/4 cup). Arrange the caps hollow side up on the baking sheet.
  3. Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped stems and garlic and cook 3-4 minutes, until the liquid cooks off. Stir in the panko and toast 1 minute. Scrape into a bowl and cool 5 minutes.
  4. Stir the ricotta, Parmesan, parsley, lemon zest, salt, black pepper and red pepper flakes into the cooled stem mixture.
  5. Brush the caps with the remaining 1 tbsp olive oil and sprinkle with a pinch of salt. Spoon a heaping 1 tbsp filling into each cap, mounding it slightly.
  6. Bake 18-22 minutes, until the mushrooms are tender and the tops are golden. For a deeper brown top, broil 1-2 minutes.
  7. Rest 5 minutes, scatter with parsley, and serve warm.