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There’s something deeply satisfying about stuffed mushrooms, isn’t there? They feel fancy enough for a dinner party but are honestly so simple to throw together. These Herbed Ricotta Stuffed Mushrooms are my current obsession — they’re creamy, savory, and have this wonderful earthy aroma that fills your kitchen. The filling is light yet indulgent, with fresh herbs and a hint of lemon zest cutting through the richness. I love making these for gatherings because they’re always the first to disappear from the platter. They’re also surprisingly versatile; you can prep them ahead of time and just pop them in the oven when guests arrive. Honestly, the hardest part is waiting for them to get golden and bubbly. Once you try them, you’ll understand why they’ve become my go-to appetizer.

Why You’ll Love This Herbed Ricotta Stuffed Mushrooms

Incredibly creamy texture. The ricotta mixture bakes up into this cloud-like, melt-in-your-mouth filling that contrasts beautifully with the meaty mushroom caps.
Bursting with fresh herb flavor. We’re not skimping on the herbs here — a generous mix of parsley, chives, and thyme gives every bite a bright, garden-fresh taste.
Surprisingly simple to make. You only need about 15 minutes of active prep. The oven does most of the work, transforming simple ingredients into something truly special.
The perfect make-ahead appetizer. You can stuff the mushrooms a few hours before you need them. Just cover and refrigerate, then bake when you’re ready — a lifesaver for entertaining.

Ingredients & Tools

20 medium cremini mushrooms
1 cup whole milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg yolk
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp fresh thyme leaves
1 tsp lemon zest
2 tbsp olive oil, divided
1/4 tsp salt
1/4 tsp black pepper
Pinch of red pepper flakes (optional)

Tools: A baking sheet, mixing bowl, spoon or small cookie scoop, paper towels.

Using whole milk ricotta is key here — it has a richer flavor and creamier texture that holds up beautifully in the oven. And don’t skip the fresh herbs; they really make the flavor pop in a way dried herbs just can’t match.

Nutrition (per serving)

Calories: 98 kcal
Protein: 6 g
Fat: 7 g
Carbohydrates: 4 g
Fiber: 1 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Choosing your mushrooms. Cremini mushrooms (also called baby bellas) are ideal. They have a deeper flavor than white button mushrooms and hold their shape well during baking. Look for mushrooms that are similar in size so they cook evenly.
Don’t toss the stems! You can finely chop the mushroom stems and mix them right into the ricotta filling. It adds more mushroom flavor and reduces waste — a win-win.
The importance of dry mushrooms. Mushrooms release a lot of water when baked. After cleaning them, pat the caps thoroughly dry with paper towels. This prevents a soggy final result and helps the filling stick better.
Fresh vs. dried herbs. I really recommend fresh herbs for this recipe. Their bright, potent flavor is essential. If you absolutely must substitute dried, use one-third the amount, but the taste won’t be quite the same.

How to Make Herbed Ricotta Stuffed Mushrooms

Step 1: Preheat your oven to 375°F (190°C). This is a nice, moderate temperature that will cook the mushrooms through without burning the topping. Take your baking sheet and drizzle it with about one tablespoon of the olive oil, using a brush or your fingers to coat the surface lightly. This will prevent sticking and help the mushroom bottoms get a lovely golden color.

Step 2: Prepare the mushroom caps. Gently twist the stems to remove them from the caps — they should pop right out. Set the caps aside. Now, take the stems and finely chop them. You don’t have to do this, but it adds wonderful extra flavor and texture to the filling. Use a damp paper towel to wipe the outside of each mushroom cap to clean off any dirt. Then, and this is crucial, pat the insides and outsides completely dry. You’ll notice this makes a huge difference in the final texture.

Step 3: Make the herbed ricotta filling. In your mixing bowl, combine the ricotta, grated Parmesan, egg yolk, minced garlic, all of the chopped herbs (parsley, chives, thyme), lemon zest, salt, black pepper, and the optional red pepper flakes. If you chopped your mushroom stems, add them in now. Mix everything together until it’s well-combined. The mixture should be thick, creamy, and speckled with green. Give it a taste — this is your chance to adjust the seasoning. Maybe it needs another pinch of salt?

Step 4: Stuff the mushrooms. Arrange the clean, dry mushroom caps on your prepared baking sheet, cavity-side up. Using a small spoon or a cookie scoop, generously fill each mushroom cap with the ricotta mixture. Don’t be shy — mound it up a little! The trick is to press the filling down gently so it adheres to the mushroom, but you can create a nice, domed top. A little goes a long way in making them look restaurant-quality.

Step 5: Drizzle and bake. Take the remaining tablespoon of olive oil and lightly drizzle it over the top of all the stuffed mushrooms. This will help them achieve a beautiful, golden-brown color as they bake. Place the baking sheet in the preheated oven and bake for 18-22 minutes. You’re looking for the mushrooms to be tender, the filling to be set, and the tops to have some lovely golden spots.

Step 6: Rest and serve. Once out of the oven, let the mushrooms rest on the baking sheet for about 3-5 minutes. They will be incredibly hot inside, and this resting time allows the filling to set fully, making them easier to pick up. Then, transfer them to a serving platter. They are best enjoyed warm, with that amazing herby aroma wafting through the air.

Serving Suggestions

Complementary Dishes

A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing contrast to the rich, creamy mushrooms.
Garlic-rubbed crostini — These are perfect for scooping up any filling that might escape, and the crunchy texture is a fantastic pairing.
Herb-roasted chicken — Serve the mushrooms alongside a main course; their savory flavor complements roasted poultry beautifully without overpowering it.

Drinks

A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes mirror the lemon and fresh herbs in the stuffing, creating a harmonious pairing.
A light Italian lager — The carbonation and clean finish of a lager cut through the richness of the cheese, cleansing the palate between bites.
Sparkling water with lemon — A non-alcoholic option that still provides the effervescence and acidity needed to balance the dish’s creaminess.

Something Sweet

Lemon sorbet — Its bright, clean, and icy-cold finish is the perfect palate-cleanser after the savory, umami-rich mushrooms.
Almond biscotti — The nutty, crunchy cookies are not too sweet, offering a lovely textural contrast and a gentle end to the meal.
Dark chocolate truffles — Just one or two rich, intense truffles provide a decadent yet simple finale that doesn’t require any extra plating.

Top Mistakes to Avoid

Using wet mushrooms. If you don’t dry the mushroom caps thoroughly, they’ll steam in their own liquid, resulting in a watery, soggy appetizer instead of one with a nice, tender bite.
Over-mixing the filling. Stir the ricotta mixture just until combined. Over-mixing can make the filling a bit gummy instead of light and fluffy.
Stuffing them too far in advance. While you can prep them a few hours ahead, stuffing them the night before can draw out too much moisture from the mushrooms, making them weepy. A 3-4 hour window is perfect.
Baking on a cold sheet. Make sure your oven is fully preheated before the mushrooms go in. A hot start is crucial for getting that initial burst of heat to cook them properly.

Expert Tips

Tip: For an extra flavor boost, try roasting a whole head of garlic and squeezing the soft, sweet cloves into the ricotta mixture instead of using raw minced garlic. It adds a mellow, deep sweetness that’s just incredible.
Tip: If your ricotta seems a bit watery, place it in a fine-mesh strainer for 10-15 minutes before you start. This drains excess liquid and ensures your filling is thick and won’t spread during baking.
Tip: Use a small cookie or ice cream scoop (about 1-2 teaspoons in size) to portion the filling. It’s faster, less messy, and gives you perfectly uniform mushrooms every single time.
Tip: For a beautiful golden-brown top, you can pop the baking sheet under the broiler for the last 60-90 seconds of cooking. Watch them closely though — they can go from golden to burnt in a flash!

FAQs

Can I make these stuffed mushrooms ahead of time?
Absolutely, and it’s a great strategy for stress-free entertaining. You can clean the mushrooms and prepare the filling separately up to a day in advance. Keep them in sealed containers in the fridge. I’d recommend stuffing them no more than 3-4 hours before you plan to bake them, though, to prevent the mushrooms from getting soggy. When you’re ready, just pop the pre-stuffed tray right into the oven.

What’s a good substitute for ricotta cheese?
If you’re not a fan of ricotta, full-fat cottage cheese (pulsed in a food processor until smooth) or even goat cheese can work well. Goat cheese will give you a tangier, denser filling, while cottage cheese is a bit lighter. Cream cheese is another option, but it will make the filling much richer and heavier, so it’s best to use a mix of cream cheese and another cheese like Parmesan to balance it out.

Why is there an egg yolk in the filling?
The egg yolk acts as a binder, helping to hold all the delicious cheese and herbs together so the filling doesn’t slump or ooze out during baking. It also adds a bit of richness and helps the top get that lovely golden color. If you need to make it egg-free, a tablespoon of cornstarch mixed into the ricotta can help stabilize the filling, though the texture will be slightly less rich.

My mushrooms released a lot of water while baking. What happened?
This usually means the mushroom caps weren’t dried thoroughly enough before stuffing. Mushrooms are like little sponges! Next time, be extra diligent with the paper towels. Also, make sure your oven is fully preheated — a hot oven will cook them quickly and encourage browning rather than steaming. If you see water pooling on the baking sheet, you can carefully tip it off halfway through cooking.

Can I freeze herbed ricotta stuffed mushrooms?
You can, but with a caveat. The texture of the mushrooms will become quite soft and watery upon thawing and reheating. For the best results, I’d freeze the unbaked, stuffed mushrooms on a parchment-lined tray until solid, then transfer them to a freezer bag. Bake them from frozen, adding 5-10 minutes to the cooking time. They won’t be quite as perfect as fresh, but they’ll still be tasty!

Herbed Ricotta Stuffed Mushrooms

Cost Level $$

Category New Years Eve Recipes

Difficulty Medium

Cuisine Italian, mediterranean

Servings 4

Total Time 40 minutes

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Make these easy Herbed Ricotta Stuffed Mushrooms for your next party! A creamy, savory appetizer that's always a crowd-pleaser. Get the simple recipe here.

Ingredients

For the mushrooms:

20 medium cremini mushrooms
2 tbsp olive oil (divided)

For the filling:

1 cup whole milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg yolk
2 cloves garlic (minced)
2 tbsp fresh parsley (finely chopped)
1 tbsp fresh chives (finely chopped)
1 tsp fresh thyme leaves
1 tsp lemon zest
1/4 tsp salt
1/4 tsp black pepper
1 pinch red pepper flakes (optional)

Instructions

01
Preheat your oven to 375°F (190°C). Take your baking sheet and drizzle it with about one tablespoon of the olive oil, using a brush or your fingers to coat the surface lightly.
02
Prepare the mushroom caps. Gently twist the stems to remove them from the caps — they should pop right out. Set the caps aside. Now, take the stems and finely chop them. Use a damp paper towel to wipe the outside of each mushroom cap to clean off any dirt. Then, pat the insides and outsides completely dry.
03
Make the herbed ricotta filling. In your mixing bowl, combine the ricotta, grated Parmesan, egg yolk, minced garlic, all of the chopped herbs (parsley, chives, thyme), lemon zest, salt, black pepper, and the optional red pepper flakes. If you chopped your mushroom stems, add them in now. Mix everything together until it’s well-combined.
04
Stuff the mushrooms. Arrange the clean, dry mushroom caps on your prepared baking sheet, cavity-side up. Using a small spoon or a cookie scoop, generously fill each mushroom cap with the ricotta mixture. Press the filling down gently so it adheres to the mushroom, but you can create a nice, domed top.
05
Drizzle and bake. Take the remaining tablespoon of olive oil and lightly drizzle it over the top of all the stuffed mushrooms. Place the baking sheet in the preheated oven and bake for 18-22 minutes. You're looking for the mushrooms to be tender, the filling to be set, and the tops to have some lovely golden spots.
06
Rest and serve. Once out of the oven, let the mushrooms rest on the baking sheet for about 3-5 minutes. Then, transfer them to a serving platter. They are best enjoyed warm.