25-Minute Basil and Cheese Stuffed Mushrooms
Delicious, creamy, and savory stuffed mushrooms featuring ricotta, pesto, and Parmesan, baked to golden perfection and garnished with fresh basil.
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.
