These Basil and Cheese Stuffed Mushrooms are an elegant yet simple appetizer that’s perfect for entertaining or a cozy weeknight treat.
They combine the earthy flavor of fresh mushrooms with a creamy ricotta-pesto filling, topped with Parmesan and a drizzle of olive oil.
Rich in protein from the ricotta and Parmesan, and low in carbs, these bites are also fiber-friendly thanks to the mushrooms.
The recipe is quick and approachable, taking under 25 minutes from start to finish, making it ideal for meal prep or last-minute gatherings.
A touch of fresh basil adds vibrancy and aroma, enhancing both taste and presentation.

The result is a satisfying, wholesome snack or starter that impresses without complicated steps.
Must-Have Tools for Perfect Results
Baking Tray with Parchment Paper
Ensures mushrooms cook evenly and prevents sticking. Ideal for roasting vegetables, baking cookies, or sheet-pan meals.
Mixing Bowl
Combines ricotta, pesto, Parmesan, and optional cream seamlessly, ensuring even distribution of flavors. Perfect for sauces, batters, or salad dressings.
Measuring Spoons & Cups
Guarantees accurate quantities of cheese, pesto, and cream for consistent taste. Essential for precise cooking and baking.
Spoon or Small Scoop
Allows you to neatly fill each mushroom cap with the cheese mixture. Versatile for scooping fillings, batters, or garnishes.
Oven Mitts
Protects hands when handling hot trays, ensuring safety. A basic kitchen necessity for roasting, baking, and grilling.

25-Minute Basil and Cheese Stuffed Mushrooms
Equipment
- baking tray
- Parchment paper for lining
- 1 Mixing bowl
- Measuring Spoons and Cups
- Spoon or small scoop
Ingredients
- ⅓ cup ricotta see notes
- 3 tbsp pesto
- ¼ cup grated Parmesan
- 1 tbsp heavy cream optional, see notes
- 12 medium mushrooms
- Pinch salt
- Pinch black pepper
- 2 tbsp olive oil
- Fresh basil sprigs for garnish
Instructions
- Preheat Oven and Prepare Tray: Begin by preheating your oven to 200ºC (390ºF) to ensure even, consistent cooking. Line a baking tray with parchment paper or baking paper to prevent sticking and make cleanup easy. Properly preheating the oven ensures the mushrooms roast evenly and develop a tender, flavorful texture.
- Prepare the Ricotta Filling: In a medium mixing bowl, combine the ricotta and pesto, stirring until smooth and fully blended. Add the grated Parmesan, reserving a couple of tablespoons for topping, and mix well. If the mixture appears dry, fold in a tablespoon of heavy cream for extra creaminess, resulting in a luscious, rich filling that will complement the mushrooms perfectly.
- Prepare Mushrooms for Stuffing: Remove the stems from each mushroom, leaving the caps whole, and place them rounded side down on the lined baking tray. Lightly season the inside of each cap with a pinch of salt and pepper to enhance the natural mushroom flavor and balance the richness of the cheese filling.
- Fill and Top Mushrooms: Spoon the prepared ricotta mixture generously into each mushroom cap, making sure they are evenly filled. Sprinkle the reserved Parmesan over the top of each stuffed mushroom and drizzle lightly with olive oil. This step ensures a golden, slightly crisp topping while keeping the inside creamy and flavorful.
- Bake Until Tender and Golden: Place the tray in the preheated oven and bake for 16–18 minutes, or until the mushrooms are tender and the cheese begins to turn golden on top. Baking brings out the earthy aroma of the mushrooms and allows the flavors of the ricotta and pesto to meld beautifully.
- Garnish and Serve: Once baked, remove the mushrooms from the oven and add a fresh basil sprig to each for a burst of color and flavor. Serve warm or at room temperature as an elegant appetizer, a party snack, or a light vegetarian entrée, ensuring maximum taste and presentation.
Notes
- For consistent cooking, choose mushrooms of similar size so they roast evenly.
- If using homemade ricotta, add a tablespoon of heavy cream if it seems dry.
- Reserve a small amount of Parmesan to sprinkle on top for a golden crust.
- Lightly season the mushroom caps before stuffing to enhance natural earthy flavors.
- Olive oil adds richness and helps the tops brown; a little goes a long way.
- Serve warm for the best flavor, though they can be enjoyed at room temperature.
- This recipe scales easily; if doubling, add only an extra tablespoon of olive oil to avoid soggy mushrooms.
Chef’s Secrets for Maximum Flavor
The secret to perfectly stuffed mushrooms is balance and timing.
Choose firm, fresh mushrooms to avoid excess moisture that can dilute the filling.
Mixing the ricotta with pesto and Parmesan creates a creamy, savory interior that pairs beautifully with the earthy mushrooms.
Lightly seasoning the mushroom caps before stuffing draws out their natural flavor, while baking at a high temperature ensures they become tender without turning watery.
Reserving a bit of Parmesan for the topping provides a golden, slightly crisp finish that elevates both taste and presentation.
Serving Suggestions for Elegant Appetizers
Serve these stuffed mushrooms as a stunning starter for dinner parties, paired with a crisp green salad or roasted vegetables.
They also work beautifully as bite-sized snacks for cocktail hours or festive gatherings.
For a richer experience, drizzle a little balsamic glaze over the finished mushrooms or add chopped toasted nuts for crunch.
They complement both vegetarian and meat-based meals, making them versatile for any occasion.
Storage Tips to Keep Fresh
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2–3 days.
Reheat gently in the oven at 180ºC (350ºF) for 5–7 minutes to preserve texture and flavor, or use a microwave on medium power with a cover to prevent drying.
Avoid freezing, as mushrooms can release excess water when thawed, which may make the filling watery.
Always garnish with fresh basil just before serving for maximum color and aroma.
Frequently Asked Questions About Recipe
1. Can I use store-bought ricotta?
Yes, store-bought ricotta works perfectly. If using homemade ricotta, add a tablespoon of cream if the texture is dry for a creamier filling.
2. What type of mushrooms is best?
Medium-sized white button or cremini mushrooms work well. Choose firm, fresh mushrooms with intact caps for consistent cooking and presentation.
3. Can I prepare these ahead of time?
Yes, you can prep the filling and stuff the mushrooms a few hours in advance, storing them in the fridge until ready to bake.
4. Can I make this recipe vegan?
You can substitute ricotta with a plant-based ricotta or cashew cream and use vegan Parmesan for a fully vegan version while maintaining creamy texture and flavor.
5. How can I enhance flavor further?
Add a sprinkle of smoked paprika, garlic powder, or fresh herbs like thyme to the filling. A light drizzle of olive oil before baking also deepens the taste.
This recipe is inspired by sprinklesandsprouts and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.