Garlic Ricotta Stuffed Mushrooms Recipes

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

GARLIC RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Clean mushrooms, remove stems.
• Chop stems, and the one extra mushroom.
• Heat olive oil in sauté pan.
• Add chopped stems and the one extra mushroom.
• Halfway through cooking add crushed garlic, salt and pepper.
• Remove from heat and allow to cool slightly in a small mixing bowl.
• Add ricotta and 2 tablespoons grated Parmesan.
• Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
• Sprinkle remaining Parmesan on top.
• Bake for approx 20-25 minutes.

RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Remove stems from cleaned mushrooms, and chop fine.
• Soak bread in milk and squeeze dry.
• Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper.
• Fill mushroom caps with stuffing.
• Arrange stuffed mushrooms, filled side up, in a buttered baking dish.
• Drizzle a little olive oil over mushrooms and sprinkle with grated cheese.
• Bake uncovered, about 20 minutes.
• Serve hot or cold.

RICOTTA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

GARLIC AND ROSEMARY STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle 1 1/2 tablespoons oil over. Wrap ramekin in double thickness of foil. Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool.
• Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; sauté until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary.
• Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.
• Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.(Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 375°F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.