Name: Ricotta and Prosciutto Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 large cremini or portobello mushrooms, cleaned and stems removed; 1 cup ricotta cheese; 4 slices prosciutto, chopped into small pieces; 1 clove garlic, minced; 1 tablespoon olive oil; 1 tablespoon fresh parsley, chopped; Salt and pepper, to taste; Optional: 2 tablespoons breadcrumbs for topping

These Ricotta and Prosciutto Mushrooms are a delightful, savory dish that pairs creamy ricotta cheese with crispy prosciutto, all stuffed into large, meaty mushrooms. Baked to perfection, they make an elegant appetizer or light meal, offering rich flavors and a balance of textures that will satisfy your taste buds.

Recipe Tips and Tricks:

For the perfect texture, choose large, meaty mushrooms like Portobello or cremini.
Make sure to remove the mushroom stems carefully without breaking the cap. Save the stems to chop and add to the filling for extra flavor.
If you prefer a richer taste, add a sprinkle of parmesan cheese to the ricotta mixture before baking.
Prosciutto can be substituted with crispy bacon for a different flavor profile.
For a lighter version, use part-skim ricotta and reduce the amount of prosciutto.

Why You’ll Love This Recipe:

Ricotta and Prosciutto Mushrooms bring together the perfect combination of creamy, tangy ricotta and salty, crispy prosciutto. The mushrooms provide an earthy, hearty base that complements the rich filling. This dish is an ideal appetizer for a dinner party or a satisfying lunch. It’s simple yet sophisticated and can easily be adapted to suit dietary preferences, making it a versatile choice for any occasion. With minimal prep time and a fast cook time, you’ll have a gourmet meal ready in no time.

Yield: 4 servings

Ricotta and Prosciutto Mushrooms

Savory stuffed mushrooms with creamy ricotta and crispy prosciutto, offering a perfect balance of rich flavors and textures.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

8 large cremini or portobello mushrooms, cleaned and stems removed
1 cup ricotta cheese
4 slices prosciutto, chopped into small pieces
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Optional: 2 tablespoons breadcrumbs for topping

Instructions

Prep the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushrooms and remove the stems, creating little cups for the filling. Set aside.
Make the Filling: In a bowl, mix together the ricotta cheese, minced garlic, parsley, salt, and pepper. Stir in the chopped prosciutto, combining everything into a smooth filling.
Stuff the Mushrooms: Spoon the ricotta mixture into each mushroom cap, filling them generously. If desired, sprinkle breadcrumbs on top for a crunchy finish.
Bake: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20 minutes, until the mushrooms are tender and the filling is golden.
Serve: Let cool slightly before serving. Garnish with fresh parsley for an added touch.

Notes

If you prefer a lighter stuffing, you can replace half of the ricotta with cream cheese or Greek yogurt.
For a smokier flavor, consider grilling the mushrooms instead of baking them.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 189Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 39mgSodium 926mgCarbohydrates 7gFiber 1gSugar 1gProtein 16g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Choose large, sturdy mushrooms such as Portobello, which will hold the ricotta mixture well. Clean them gently with a damp cloth to avoid sogginess.
Ricotta Cheese: Opt for fresh ricotta for the creamiest texture. If you prefer, you can use a blend of ricotta and mascarpone for an even richer filling.
Prosciutto: This adds a savory, salty depth to the dish. Ensure it is crispy so it provides a nice contrast to the smooth ricotta filling.
Herbs and Seasonings: Fresh herbs such as thyme or rosemary work wonderfully in this dish, adding aromatic flavor. Season the ricotta mixture with a pinch of salt and pepper to taste.

Variations and Substitutions:

Vegetarian Version: Swap the prosciutto for sun-dried tomatoes, spinach, or a mixture of roasted vegetables for a vegetarian version.
Gluten-Free Option: This recipe is naturally gluten-free, but if you’re concerned about cross-contamination, make sure all your ingredients are certified gluten-free.
Dairy-Free: For a dairy-free alternative, use a plant-based ricotta cheese and substitute the prosciutto with sautéed mushrooms or tofu crumbles.
Cheese Variations: You can experiment with different cheeses, such as goat cheese or cream cheese, for a different flavor profile.

Storage Options:

Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, assemble the stuffed mushrooms but do not bake them. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. When ready to eat, bake them straight from frozen, adding a few extra minutes to the cook time.