Basil and Cheese Stuffed Mushrooms
Savor these creamy, herb-infused stuffed mushrooms baked to golden perfection. With a blend of ricotta, parmesan, and pesto, they’re high in protein, fiber-rich, and low in carbs, making them a nutritious and quick appetizer or snack for any occasion.
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.
