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.
- Suitable for diets:
- Gluten Free
- Mediterranean
- Vegetarian
Why Diabetes Friendly?
- Low-Carb: The mushrooms and ricotta filling are naturally low in carbohydrates, making it a suitable appetizer for blood sugar management.
- High in Fibre: Mushrooms and walnuts provide fibre to help stabilize blood sugar levels.
- Healthy Fats: Walnuts add unsaturated fats, which promote heart health and improve satiety.
- Portion Control: Each mushroom cap is bite-sized, offering a defined serving for mindful eating.
Advertisement
Equipment
- Baked sheet
- Mixing bowl
Ingredients
- cremini mushrooms (stems removed) 16 large
- sun-dried tomato (jarred in oil, drained and finely chopped) ¼ cup
- ricotta cheese (part-skim) ½ cup
- walnut (unsalted, chopped) ¼ cup
- parsley (fresh, finely chopped) ¼ cup
- basil (fresh, finely chopped) ¼ cup
- chives (fresh, finely chopped) 2 tbsp
- lemon (zested (about ½ tsp)) 1 small
- pepper ½ tsp
Advertisement
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.
Advertisement
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.
Advertisement
FAQ
Can I use another cheese instead of ricotta?
Yes, cream cheese or cottage cheese (blended smooth) are good substitutes.Are sun-dried tomatoes necessary?
While they add a rich, tangy flavour, you can substitute roasted red peppers or omit them for a milder filling.How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-8 minutes.Can I freeze stuffed mushrooms?
It’s not recommended as the texture of the mushrooms may become watery upon thawing.What’s a good pairing for this appetizer?
Serve alongside a crisp salad or as part of a charcuterie board for a balanced spread.
Advertisement
Nutrition
Per serving
Calories: 126.3kcal
Carbohydrates: 8.4g
Fiber: 1.8g
Sugar: 1.8g
Fat: 8.3g
Saturated Fat: 2.1g
Trans Fat:
Protein: 7.2g
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.
I found the print icon!!! Thank you