Perfectly Toasty Sage Stuffed Mushrooms
Delicious stuffed mushrooms with a savory filling.
Ingredients
- 16.0 count large cremini or portobello mushrooms
- 1.0 cup breadcrumbs
- 1.0 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 2.0 tablespoons fresh sage, finely chopped
- 3.0 cloves garlic, minced
- 2.0 tablespoons olive oil
- 1.0 teaspoon lemon zest
- None to taste Salt and pepper
- None optional Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Clean the mushrooms with a damp cloth. Remove the stems carefully and chop them finely. Set the caps aside and place them on the prepared baking sheet.
- In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and sauté for about 3-4 minutes until softened. Add the minced garlic and chopped sage, cooking for another minute until fragrant.
- In a mixing bowl, combine the sautéed mixture with breadcrumbs, ricotta, half of the Parmesan cheese, lemon zest, salt, and pepper. Stir until all ingredients are well incorporated.
- Generously fill each mushroom cap with the filling mixture, pressing down slightly to ensure they are packed well. Sprinkle the remaining Parmesan cheese on top of each stuffed mushroom.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden and toasty.
- Once out of the oven, let them cool for a few minutes. Garnish with freshly chopped parsley if desired. Serve warm as an appetizer or side dish.
Notes
Garnish with parsley for extra flavor.