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Ricotta and Prosciutto Mushrooms
Kathie Clane

Ricotta and Prosciutto Mushrooms

Savory stuffed mushrooms with creamy ricotta and crispy prosciutto, offering a perfect balance of rich flavors and textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Italian
Calories: 189
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Stuff the Mushrooms: Spoon the ricotta mixture into each mushroom cap, filling them generously. If desired, sprinkle breadcrumbs on top for a crunchy finish.
  4. 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.
  5. 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.