Description
Tuscan Stuffed Mushroom Caps are a savory delight that combines the earthy richness of large mushrooms with a creamy, flavorful filling of ricotta, Parmesan, and fresh herbs. Perfect for gatherings or cozy dinners, these stuffed caps are sure to impress your guests and bring a taste of Tuscany right to your table. Enjoy them as an appetizer or pair them with salad for a delightful meal.
Ingredients
Scale
- 12 large cremini or portobello mushrooms
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (plain or Italian-seasoned)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1/4 cup toasted pine nuts (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and carefully remove the stems.
- In a mixing bowl, combine ricotta, Parmesan, garlic, herbs, breadcrumbs, salt, and pepper until well blended.
- Generously fill each mushroom cap with the mixture.
- Drizzle olive oil over the stuffed mushrooms and sprinkle with pine nuts if using.
- Place on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg