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Baked Sun-Dried Tomato & Herb Ricotta Stuffed Mushrooms

These low-carb, vegetarian, and gluten-free Sun-Dried Tomato & Herb Ricotta Stuffed Mushrooms are a perfect bite-sized appetizer for holiday gatherings or dinner parties. Packed with creamy ricotta, fresh herbs, and walnuts, they’re a flavourful and satisfying addition to any festive table.
Servings: 4
Calories: 126.3kcal
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 16 large cremini mushrooms stems removed
  • ¼ cup sun-dried tomato jarred in oil, drained and finely chopped
  • ½ cup ricotta cheese part-skim
  • ¼ cup walnut unsalted, chopped
  • ¼ cup parsley fresh, finely chopped
  • ¼ cup basil fresh, finely chopped
  • 2 tbsp chives fresh, finely chopped
  • 1 small lemon zested (about ½ tsp)
  • ½ tsp pepper

Equipment

  • Baked sheet
  • Mixing bowl

Instructions

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the sun-dried tomatoes, ricotta cheese, walnuts, parsley, basil, chives, lemon zest, and black pepper. Mix until well combined.
    ¼ cup sun-dried tomato, ½ cup ricotta cheese, ¼ cup walnut, ¼ cup parsley, ¼ cup basil, 2 tbsp chives, 1 small lemon, ½ tsp pepper
  • Spoon the filling evenly into the mushroom caps and arrange them on the prepared baking sheet. Option to use a piping bag to fill the mushrooms with the ricotta mixture.
    16 large cremini mushrooms
  • Bake for 15-18 minutes, until the mushrooms are tender and the tops are lightly golden.
  • Garnish with fresh thyme leaves before serving, if desired.

Cooking Tips

  • Choose the Right Mushrooms: Opt for large, firm cremini or white button mushrooms to hold the filling well.
  • Moisture Control: Pat mushrooms dry after cleaning to avoid excess moisture during baking.
  • Nut-Free Option: Replace walnuts with sunflower seeds or omit them entirely for a nut-free version.
  • Extra Flavour: Add a pinch of red pepper flakes or grated Parmesan cheese to the filling for added flavour.
  • Make Ahead: Assemble the stuffed mushrooms a day ahead, refrigerate, and bake just before serving.

Nutrition

Nutrition Facts
Baked Sun-Dried Tomato & Herb Ricotta Stuffed Mushrooms
Serving Size
 
4 Mushrooms
Amount per Serving
Calories
126.3
% Daily Value*
Fat
 
8.3
g
13
%
Saturated Fat
 
2.1
g
13
%
Cholesterol
 
9.6
mg
3
%
Sodium
 
64.3
mg
3
%
Potassium
 
572.4
mg
16
%
Carbohydrates
 
8.4
g
3
%
Fiber
 
1.8
g
8
%
Sugar
 
1.8
g
2
%
Protein
 
7.2
g
14
%
Vitamin C
 
15.2
mg
18
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
121.4
mg
12
%
Iron
 
1.2
mg
7
%
Magnesium
 
33.1
mg
8
%
Zinc
 
1.6
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.