These Basil and Cheese Stuffed Mushrooms are a flavorful, protein-packed appetizer that’s as nutritious as it is delicious.
Creamy ricotta blended with fresh pesto and parmesan delivers rich plant-based protein and healthy fats, while mushrooms provide fiber and essential vitamins.
Quick to prepare and bake, this low-carb, satisfying dish makes a perfect choice for weeknight dinners, entertaining guests, or meal prep without compromising on taste.
Basil and Cheese Stuffed Mushrooms
Equipment
- 1 baking tray
- 1 sheet of baking paper/parchment
- 1 Small Mixing Bowl
- 1 spoon or spatula
Ingredients
- 12 medium mushrooms stems removed
- ⅓ cup ricotta cheese
- 3 tablespoons basil pesto
- ¼ cup grated parmesan cheese
- 1 tablespoon heavy cream optional, for creamy texture
- 2 tablespoons olive oil
- Pinch of salt
- Pinch of black pepper
- Fresh basil leaves for garnish
Instructions
- Preheat the Oven: Begin by setting your oven to 200ºC (390ºF). Allow it to fully preheat while you prepare the mushrooms, ensuring even cooking and a tender, juicy result. A properly heated oven will help the cheese melt beautifully and give the mushrooms a lightly golden top.
- Prepare the Baking Tray: Line a baking tray with parchment paper or baking paper. This prevents the mushrooms from sticking and makes cleanup effortless. Ensure the paper covers the entire tray for easy handling and to catch any melting cheese or oil.
- Mix the Cheese Filling: In a small mixing bowl, combine the ricotta cheese and basil pesto. Stir thoroughly until the mixture is smooth and well-incorporated. The pesto adds a fragrant, herbaceous flavor, while the ricotta gives a creamy, rich texture.
- Add Parmesan for Flavor: Reserve 2 tablespoons of the grated parmesan for topping later. Mix the remaining parmesan into the ricotta-pesto mixture. This will enhance the depth of flavor and add a subtle nutty, savory note throughout the filling.
- Adjust Creaminess: Check the consistency of your cheese mixture. If it appears too dry or crumbly, stir in the heavy cream one tablespoon at a time until the mixture becomes smooth and spoonable. This step ensures that the filling will bake into a creamy, luscious center.
- Prepare the Mushrooms: Carefully remove the stems from each mushroom, creating a small cavity for the filling. Place the mushroom caps rounded side down on the lined baking tray. This orientation helps them hold the filling while baking and allows even cooking.
- Season the Mushrooms: Lightly sprinkle a pinch of salt and black pepper inside each mushroom cavity. This seasoning enhances the natural umami flavor of the mushrooms and balances the richness of the cheese mixture.
- Fill the Mushrooms: Spoon the ricotta-pesto mixture generously into each mushroom cap, ensuring each cavity is filled to the top. Sprinkle the reserved parmesan over the top of each filled mushroom to create a golden, cheesy crust during baking.
- Drizzle with Olive Oil: Lightly drizzle olive oil over the filled mushrooms. The olive oil adds a subtle fruity flavor and helps the tops brown nicely, creating a visually appealing and appetizing finish.
- Bake to Perfection: Place the tray in the preheated oven and bake for 16–18 minutes. Bake until the mushrooms are tender, juicy, and the cheese filling is golden around the edges. Keep an eye on them during the last few minutes to prevent over-browning.
- Garnish and Serve: Once baked, remove the mushrooms from the oven and allow them to cool slightly for a couple of minutes. Top each mushroom with a fresh basil leaf for a fragrant, vibrant presentation. Serve warm or at room temperature as a delicious appetizer or snack.
Notes
- Choose mushrooms with firm, plump caps for the best texture. Avoid overly watery mushrooms, which can dilute the cheese filling.
- If your ricotta is particularly dry, adding a splash of heavy cream ensures a creamy, spoonable consistency.
- Preheating the oven fully is crucial for even cooking and achieving a lightly golden top on the cheese.
- Leftover filling can be stored in the fridge for up to 2 days and used as a spread on toast or crackers.
- For an extra flavor boost, consider mixing in finely chopped sun-dried tomatoes or roasted garlic into the cheese mixture.
- Make sure the mushrooms are evenly spaced on the tray to allow proper heat circulation and avoid steaming.
Chef’s Secrets for Perfect Mushrooms
To achieve the ultimate stuffed mushrooms, start with fresh, firm mushrooms and remove the stems gently to maintain a clean cavity.
Using a blend of ricotta and parmesan with a hint of pesto creates a creamy, flavorful filling, while adding a touch of heavy cream ensures a smooth texture.
Lightly drizzling olive oil over the tops before baking encourages golden browning and enhances flavor.
Don’t overcrowd the tray in the oven; spacing allows mushrooms to roast evenly and prevents sogginess.
For an aromatic lift, always finish with fresh basil leaves just before serving.
Serving Suggestions for Maximum Enjoyment
These stuffed mushrooms are incredibly versatile and can be served hot or at room temperature, making them ideal for dinner parties, casual gatherings, or as a satisfying snack.
Pair them with a crisp green salad or roasted vegetables for a light, balanced meal.
For a more indulgent option, serve alongside crusty bread or a glass of chilled white wine, such as Sauvignon Blanc, to complement the herbaceous notes of the pesto and basil.
These mushrooms also work beautifully as a protein-rich appetizer on a charcuterie board.
Storage Tips to Keep Fresh
To store leftover stuffed mushrooms, allow them to cool completely, then place them in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven at 180ºC (350ºF) for 5–8 minutes to retain their texture and prevent the cheese from drying out.
Avoid microwaving if possible, as it can make the mushrooms rubbery.
For longer storage, the filling can be prepared in advance and stored separately; fill and bake the mushrooms just before serving for maximum freshness.
Frequently Asked Questions
1. Can I use other types of cheese?
Yes! While ricotta and parmesan create a creamy, savory base, you can substitute mozzarella, feta, or goat cheese for a different flavor profile.
Just ensure the cheese melts well and complements the pesto.
2. Are these mushrooms low-carb and healthy?
Absolutely. Mushrooms are naturally low in carbs, while the ricotta and parmesan provide protein and healthy fats.
This combination makes the dish filling yet light, perfect for a balanced snack or appetizer.
3. Can I make these vegan?
Yes, you can replace ricotta with plant-based alternatives and use vegan parmesan.
Ensure your chosen vegan cheese melts well to maintain the creamy texture. Nutritional content may vary slightly, but the flavor remains delicious.
4. How do I prevent the mushrooms from becoming watery?
Avoid overcrowding the baking tray and choose mushrooms that are firm and dry.
Lightly pat the mushroom caps before filling to remove excess moisture. Proper oven temperature and spacing ensure the mushrooms roast rather than steam.
5. Can I prepare these ahead of time for parties?
Yes! You can prepare the filling and hollowed mushrooms in advance, store them separately in the fridge, and assemble just before baking.
This method makes hosting easier and keeps the mushrooms fresh and flavorful.
