Ricotta stuffed mushrooms

These ricotta stuffed mushrooms make for a nice snack. Oven cooked mushrooms with a nice crust.

35 minutes 2 people Side dishes
Ricotta stuffed mushrooms


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  • 5 large mushrooms
  • 75 gram ricotta
  • 50 gram smoked bacon strips
  • ¼th red onion
  • 1 large clove of garlic
  • 1 tablespoon fresh chives
  • 1 tablespoon bread-crumbs
Ricotta stuffed mushrooms ingredients
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Kitchen equipment

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  • Cutting board
  • Chefs knife
  • Small skillet
  • Wooden spoon
  • Mushroom brush or paper kitchen towels
  • Oven
  • Oven dish or baking tray


35 minutes 2 people Side dishes

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Preparation – 15 minutes

Peel the red onion and slice about a quarter of it into small bits. Peel the clove of garlic, chop it up and do the same for the smoked bacon strips.

Heat a small skillet on high heat and cook the finely sliced bacon strips together with the red onion and garlic for a couple of minutes. Set aside.

Clean the mushrooms using a mushroom brush or paper kitchen towels. Remove the stem by hand, this way it will snap off completely.

Pre-heat the oven to a temperature of 180 degrees Celsius or 355 degrees Fahrenheit.

Ricotta stuffed mushrooms
Ricotta stuffed mushrooms

Finishing up the ricotta stuffed mushrooms – 20 minutes

Mix ricotta together with the cooked bacon mixture and season using pepper and some salt. Finely chop up about a tablespoon worth of fresh chives. Mix this through the ricotta.

Move the large mushrooms into an oven dish or baking tray, sprinkle with olive oil and season with pepper and salt. Divide the ricotta mixture into the mushrooms.

Top it off with some bread crumbs on top then cook the mushrooms for about 15 minutes in the pre-heated oven until golden-brown. The exact cooking time varies between ovens and the size of the mushrooms. Serve immediately, enjoy your meal!

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