Ricotta Stuffed Mushrooms

A delicious starter which makes the most of the low salt and fat content of ricotta and cottage cheeses.


  • 4 large saucer sized mushrooms, wiped clean
  • 1 teaspoon olive oil plus extra for spraying and greasing
  • 2 garlic cloves, crushed
  • 6 tablespoons pine nuts
  • 1 fresh chilli or to taste, chopped (optional)
  • 8 tablespoons low fat ricotta or low fat cottage cheese
  • 4 – 5 tablespoons fresh wholegrain breadcrumbs
  • Ground black pepper
  • 1 small handful fresh parsley, basil or thyme, chopped, plus extra to garnish


Step 1

Preheat the oven to 180°C/350°F/gas 4.

Step 2

Remove the stems from the mushrooms, chop the stems and set aside.

Step 3

Spray the mushroom cups with a little oil and place on a baking sheet, bake in the oven for a few minutes.

Step 4

Meanwhile, heat the teaspoon of oil in a pan and sauté the chopped mushroom stems with the garlic, pine nuts and chilli, if using, until the mushroom stems are soft, this will only take a couple of minutes. Don’t forget to remove the mushrooms from the oven.

Step 5

Add the mushroom mixture to the cheese and stir in the breadcrumbs, herbs and black pepper. Pack the stuffing into the mushroom cups and bake in the oven on a greased oven tray for 15 – 20 minutes. Garnish with a sprinkling of chopped herbs.

Step 6

The salt content of ricotta and cottage cheeses varies so remember to check the label.

Photo by Trishhhh



Related Recipes:
  • Creamy Ham and Chicken Medley

  • Continental Chicken

  • Chicken Wellington

  • Chicken Sherry

  • Chicken Saronno

Nutritional Info

This information is per serving.

  • Energy

    308 calouries

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