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.
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.
In a medium bowl, combine:
Ricotta
Garlic
Herbs
Parmesan
Lemon zest
Salt, pepper, and any optional spice
Stir until smooth and well blended.
Taste and adjust seasoning as needed.
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.
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 for 20–25 minutes, or until:
Mushrooms are tender
Filling is hot
Topping is golden brown and crisp
Optional: broil for 1–2 minutes at the end for extra browning.
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.
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.
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
6 servings