Tender mushrooms filled with garlicky herbed ricotta, topped with a savory walnut crumble and baked until golden. A rich yet fresh appetizer with a delightful crunch.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Mushrooms
20 medium cremini or white button mushrooms, stems removed
1 tbsp olive oil
Salt & pepper
For the Ricotta Filling
1 cup whole milk ricotta cheese
1 clove garlic, finely minced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme or basil
2 tbsp grated parmesan (or pecorino)
1 tsp lemon zest
Salt & freshly ground black pepper, to taste
Optional: pinch of chili flakes or nutmeg for depth
For the Walnut Crumble Topping
⅓ cup walnuts, finely chopped or pulsed in a food processor
2 tbsp breadcrumbs (panko or regular)
1 tbsp olive oil or melted butter
Pinch of salt, black pepper, and paprika
Prep the Mushrooms
1
Preheat oven to 375°F (190°C) .
Clean mushrooms gently with a damp paper towel.
Remove stems and set mushroom caps aside.
Lightly brush the caps with olive oil and place them on a parchment-lined baking sheet, hollow side up .
Sprinkle lightly with salt & pepper .
Make the Herbed Ricotta Filling
2
In a medium bowl, combine:
Stir until smooth and well blended.
Taste and adjust seasoning as needed.
Stuff the Mushrooms
3
Use a spoon or piping bag to fill each mushroom cap with a generous dollop of the ricotta mixture.
You can slightly mound the filling for a prettier look.
Top with Walnut Crumble
4
In a small bowl, mix together:
Finely chopped walnuts
Breadcrumbs
Olive oil or melted butter
Season with salt, pepper, and paprika
Sprinkle a bit of the crumble over each stuffed mushroom.
Bake
Serve
6
Let cool for 5 minutes before serving (they’ll firm up slightly).
Garnish with a few fresh herbs , microgreens , or a drizzle of balsamic glaze for extra flair.
Variations
7
Add sautéed mushroom stems , shallots , or spinach to the ricotta for depth.
Try goat cheese or cream cheese instead of ricotta for a tangier flavor.
Swap walnuts for pecans , hazelnuts , or toasted pine nuts .
Add finely chopped sun-dried tomatoes or olives for Mediterranean flair.
Pairing Suggestions
8
Wine: Chardonnay, Pinot Noir, or dry sherry
Cocktail: Dirty martini, rosemary gin fizz, or walnut old-fashioned
Non-alcoholic: Sparkling lemon-rosemary water or chilled herbal tea
Ingredients For the Mushrooms
20 medium cremini or white button mushrooms, stems removed
1 tbsp olive oil
Salt & pepper
For the Ricotta Filling
1 cup whole milk ricotta cheese
1 clove garlic, finely minced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme or basil
2 tbsp grated parmesan (or pecorino)
1 tsp lemon zest
Salt & freshly ground black pepper, to taste
Optional: pinch of chili flakes or nutmeg for depth
For the Walnut Crumble Topping
⅓ cup walnuts, finely chopped or pulsed in a food processor
2 tbsp breadcrumbs (panko or regular)
1 tbsp olive oil or melted butter
Pinch of salt, black pepper, and paprika
Directions Prep the Mushrooms
1
Preheat oven to 375°F (190°C) .
Clean mushrooms gently with a damp paper towel.
Remove stems and set mushroom caps aside.
Lightly brush the caps with olive oil and place them on a parchment-lined baking sheet, hollow side up .
Sprinkle lightly with salt & pepper .
Make the Herbed Ricotta Filling
2
In a medium bowl, combine:
Stir until smooth and well blended.
Taste and adjust seasoning as needed.
Stuff the Mushrooms
3
Use a spoon or piping bag to fill each mushroom cap with a generous dollop of the ricotta mixture.
You can slightly mound the filling for a prettier look.
Top with Walnut Crumble
4
In a small bowl, mix together:
Finely chopped walnuts
Breadcrumbs
Olive oil or melted butter
Season with salt, pepper, and paprika
Sprinkle a bit of the crumble over each stuffed mushroom.
Bake
Serve
6
Let cool for 5 minutes before serving (they’ll firm up slightly).
Garnish with a few fresh herbs , microgreens , or a drizzle of balsamic glaze for extra flair.
Variations
7
Add sautéed mushroom stems , shallots , or spinach to the ricotta for depth.
Try goat cheese or cream cheese instead of ricotta for a tangier flavor.
Swap walnuts for pecans , hazelnuts , or toasted pine nuts .
Add finely chopped sun-dried tomatoes or olives for Mediterranean flair.
Pairing Suggestions
8
Wine: Chardonnay, Pinot Noir, or dry sherry
Cocktail: Dirty martini, rosemary gin fizz, or walnut old-fashioned
Non-alcoholic: Sparkling lemon-rosemary water or chilled herbal tea
Stuffed Mushrooms with Herbed Ricotta & Walnut Crumble
