Brown Button Mushrooms Stuffed with Ricotta, Fresh Herbs and Lemon
The brown mushroom that was tired of being sautéed with garlic — and rightly so!
- Prep time: 20 minutes
- Cook time: 20 minutes
Brown button mushrooms are often relegated to a supporting role: they end up in a pan, in an omelette, in a sauce. Delicious, sure, but is that really all they deserve? Stuffed with ricotta mixed with fresh herbs and lemon zest, then broiled until the top is lightly golden and gratinéed, they become an elegant starter or a complete meal with a salad.
Ingredients
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brown button mushrooms
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brown rice
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parmesan
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clove of garlic
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lemons
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chives
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basil
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olive oil
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salt and pepper
-
parmesan
Recipe steps
Preparing the mushrooms
Preheat your oven’s broiler to 220°C (425°F). Wipe the mushrooms with a damp cloth — don’t rinse them under water, they’d absorb it like a sponge and turn mushy. Gently remove the stems by twisting them slightly. Set the stems aside for the filling. Arrange the caps on an oiled baking sheet, hollow side up.
The ricotta filling
Finely chop the mushroom stems. Dry-fry them for 3 minutes in a small pan to remove some moisture — this prevents the filling from being too wet. Let them cool slightly. In a bowl, mix the ricotta, grated parmesan, pressed garlic, lemon zest and juice, snipped chives, chopped basil and the cooled mushroom stems. Season generously with salt and pepper.
The stuffing
Using a spoon, fill each cap with the stuffing, forming a slightly domed mound. Don’t hold back — the ricotta won’t run during cooking. Drizzle with a little olive oil.
Under the broiler
Place under the broiler for 15 to 18 minutes. The mushrooms should be well cooked (they’ll release a bit of water, that’s normal), with the filling lightly golden on top and a few gratinéed spots. Keep an eye on them during the last 5 minutes — every broiler has its own temperament.
Serving
Arrange the stuffed mushrooms on a serving platter or directly on plates. Add a few parmesan shavings, a drizzle of olive oil and, if you have any fresh herbs left over, a few whole basil leaves. Serve hot, with a green salad or toasted bread to mop up the juices.
Tips and variations
- Heartier version: Add 50g of roughly chopped walnuts to the filling for a crunchy texture and a more indulgent touch.
- Lactose-free: Replace the ricotta with well-drained silken tofu and the parmesan with nutritional yeast — the result is surprisingly good.
Anti-waste tips
Mushrooms too small or damaged to stuff can be blended raw with garlic, thyme and a drizzle of oil to make a quick duxelles, perfect for filling crêpes or enriching a sauce.
The liquid released by the mushrooms during cooking is a real concentrated broth. Collect it, save it and add it to a soup or sauce for extra depth of flavor.
Leftover filling spreads beautifully on toasted bread as an impromptu appetizer, or can be tossed with hot pasta and a drizzle of olive oil.
