Tender mushroom caps stuffed with a creamy herb and ricotta filling. Stuffed mushrooms are always a party favorite, especially for the holidays. Earthy mushrooms are filled with a cheesy, herb and ricotta filling and then baked (or air fried) until golden and topped with nutty parmesan and freshly herbs. They are one of my go to vegetarian appetizers!
These Herbed Ricotta Stuffed Mushrooms are essentially everything you want in a savory appetizer. They can be made in either the oven or air fryer (in case you need all the extra oven room). Fair warning: if you decide to make some, the herbed ricotta mixture is beyond scrumptious and I’d highly suggest making extra. Trust me on this one.
Simple recipes that pack a punch are my favorites and this one is just that. The bulk of the work comes early with the ingredient prep and stuffing. But once that’s done, everything comes together in no time. In fact, you could easily prep and stuff these a day or two ahead of time and then just bake on the day of!
Herbed Ricotta Stuffed Mushrooms Ingredients
- Mushrooms: Choose even sized creminis or baby bellas for this appetizer
- Butter: I use a mix of butter and olive oil as butter really enhances the nuttiness of mushrooms.
- Fresh Garlic: Fragrant fresh garlic really pairs well with the buttery mushrooms and fresh herbs.
- Cheese: Three cheeses help bring all this tighter, a full fat ricotta, cream cheese to help with creamy texture and freshly grated parmesan to add another layer of flavor.
- Fresh Herbs: Fresh thyme, oregano or parsley are my go-to herbs for stuffed mushrooms.
- Chili flakes: These mushrooms have a kick to them, if your guests don’t eat spice you can easily skip this step.
- 16 oz Crimini Mushrooms (Baby Bellas)
- 1 tablespoon butter
- 2 teaspoon olive oil
- 1 tablespoon fresh thyme
- ½ tablespoon dried oregano
- 1 teaspoon red chili flakes
- 4 garlic cloves, minced
- ¼ cup ricotta
- ½ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- ¼ cup grated parmesan cheese
- 4 ounces cream cheese; softened
- Wash mushrooms and dry thoroughly. Remove stems, set aside caps, and finely chop stems.
- Heat a pan to melt butter and olive oil. Once warm, sauté chopped stems in oil over medium heat for 2-3 minutes. Add garlic, thyme, oregano, red chili flakes, and season with salt and pepper.
- Remove from heat and let cool.
- When room temperature, mix in ricotta, cream cheese, and parmesan. Check for salt and pepper and adjust if needed.
- Place mushroom caps upside-down on greased air fryer basket. Air fry at 400ºF for 5 minutes.
- Brush mushrooms with olive oil or cooking spray and fill with herbed ricotta mixture. Return stuffed mushrooms to air fryer basket then air fry at 400ºF for 6 minutes.
- Garnish with fresh thyme, parmesan, and chili flakes.
- Pre heat oven to 400F. Place mushroom caps upside-down on greased baking sheet. Bake at 400ºF for 7 minutes.
- Brush mushrooms with olive oil or cooking spray and fill with herbed ricotta mixture. Return stuffed mushrooms to oven and bake at 400ºF for 15 minutes.
- Garnish with fresh thyme, parmesan, and chili flakes.
Enjoy,
