Stuffed Mushrooms

Stuffed mushrooms with ricotta, parmesan, and sun-dried tomatoes are a tasty appetizer or side dish for special dinners and holiday meals.

Juicy mushroom caps become vessels of flavor thanks to the creamy, savory, and flavor-packed filling.

Stuffed mushrooms are a simple recipe that’s delicious and impressive enough to serve at your next dinner with guests.

Stuffed mushrooms are packed with umami, a rich, savory flavor that’s impossible to resist.

Yet, this mushroom recipe is simple with wholesome ingredients such as ricotta cheese, parmesan, sun-dried tomatoes, breadcrumbs, garlic, onion, and parsley.

We used a similar stuffing in our stuffed zucchini, and our readers loved it because it’s easy to make and flavorful.

When you bite into a stuffed mushroom, you’ll first experience the tender and juicy texture of the baked mushroom cap, followed by a burst of savory flavor from the creamy filling.

We think this is a great recipe for Thanksgiving, Christmas, vegetarian dinners, and holiday meals.

It goes well with mushroom Wellington, mushroom gravy, green bean salad, and mashed potatoes.

Similar recipes: stuffed tomatoes, stuffed butternut squash, stuffed peppers, stuffed eggplant.

Quantities are in the recipe box at the bottom of the page.

Button mushrooms

You can use white or brown button mushrooms, cremini, and baby bella mushrooms.

To turn this recipe into a main course, you can substitute larger portobello mushrooms and serve one stuffed portobello mushroom per person.

We use the mushroom caps as a vessel for the stuffing. The stems are used to add mushroom flavor and texture to the filling.

Ricotta cheese

Ricotta is our favorite cheese for stuffing because it keeps its shape well when baking and because of its creamy and milky texture.

We recommend whole milk ricotta, which is easy to find in most supermarkets.

For vegans, you can substitute our vegan ricotta or store-bought non-dairy ricotta.

Parmesan cheese

Grated parmesan cheese and ricotta are perfect together because the parmesan adds savory flavor and umami, while the ricotta adds creaminess.

You can use Italian grana padano or parmigiano reggiano or substitute a generic parmesan for the Italian counterparts.

Other hard cheeses, such as mature cheddar or pecorino, work well in the filling.

For vegans, you can substitute our vegan parmesan cheese or a store-bought non-dairy cheese for parmesan.

Sun-dried tomatoes

Sun-dried tomatoes in oil add color and umami, that rich, savory flavor that our tastebuds crave.

We recommend chopping them with scissors or a knife before adding them to the filling.

You can substitute Kalamata olives for sun-dried tomatoes.

Flavor base

We make a quick and easy flavor base with olive oil, onion, and garlic to infuse the filling with flavor.

Then, we add the chopped stems of the mushrooms and cook them until they release water.

At this stage, we also season it with salt and black pepper.

Herbs

We recommend dried oregano and fresh flat-leaf parsley.

Breadcrumbs

You can use panko breadcrumbs or regular breadcrumbs. They add substance to the filling.

Rub 2 pounds of mushrooms clean, or rinse them under running water if they are heavily soiled.

Remove the stem from the cap, then cut out some of the edges of the mushroom cap with a paring knife to make space for the filling.

Arrange the mushroom caps on a baking tray lined with parchment paper.

Finely chop the stems and trimmings with a knife or in a food processor.

In a skillet, heat a tablespoon of olive oil. Add one chopped onion and three cloves of chopped garlic and sauté for three minutes.

Add the chopped mushroom stems, season with 3/4 teaspoon of salt and a few twists of black pepper, and sauté for 5 minutes or until they release their water and the pan is dry.

Turn the heat off and add 1 cup of ricotta, 3/4 cup of grated parmesan, 1/2 packed cup of chopped sun-dried tomatoes, a teaspoon of dried oregano, 3 tablespoons of chopped parsley, and 1/3 cup of breadcrumbs to the pan.

Mix with a spatula until you have a compact filling.

Now, you can preheat the oven to 400°F or 200°C.

Season the mushrooms with a pinch of salt, and then, using a spoon, stuff the caps with the ricotta filling. Arrange on the baking tray.

The stuffing can dome over the top of the mushrooms.

Bake at 400°F or 200°C for 30 minutes until golden brown.

Serve on a platter with some fresh parsley, a drizzle of olive oil, and a squeeze of lemon.

Note: The mushroom caps will release water on the baking tray, and that’s ok.

Make ahead: You can assemble your stuffed mushrooms up to 24 hours in advance and keep them uncooked in the fridge, covered with plastic wrap. Bake them shortly before your guests arrive.

Refrigerator: Keep leftovers in an airtight container for 3 days.

Reheat: Warm leftovers in the microwave for 1 to 2 minutes.

Freezer: You can freeze leftovers for up to 3 months. Thaw and reheat in the microwave.

Similar recipes

MUSHROOM RECIPES: mushroom risotto, mushroom ragu, vegan mushroom pasta, mushroom Alfredo, sautéed mushrooms, roasted mushrooms, air-fried mushrooms, and hummus pasta with mushrooms.

HOLIDAY SIDE DISHES: crostini with olive tapenade, focaccia, schiacciata, vegan sweet potato casserole, roasted Brussels sprouts, sweet potato salad, butternut squash soup, green bean salad.

One-pot Meals

Mushroom Risotto

Pasta

Mushroom Ragu

Sides

Roasted Brussels Sprouts

Soups

Butternut Squash Soup