Tre Stelle® Ricotta Stuffed Mushrooms

A rich and cheesy crowd pleasing appetizer. A dry red like Merlot pairs well with this recipe.
My Favs

Cheese: Ricotta   Course: Shareables

Makes 12 appetizers


12 medium white mushrooms

1/4 cup | 50 mL
Tre Stelle® Ricotta Cheese

3 tbsp | 45 mL
Castello® Traditional Blue Cheese, crumbled

2 tbsp | 30 mL
Tre Stelle® Grated Parmesan Cheese

1/4 cup | 50 mL

1 tbsp | 15 mL
flat leaf parsley, finely chopped

1/4 cup | 50 mL
olive oil

salt and pepper

Additional Grated Parmesan Cheese (optional)


Preheat oven to 350ºF (180ºC).

Wipe mushrooms clean and remove stems.

Chop the stems finely and place in a medium bowl.

Stir in the Ricotta, Blue, Parmesan Cheeses, breadcrumbs, parsley, salt and pepper. Generously fill each mushroom cap with mixture. Place in a baking dish, drizzle with olive oil and sprinkle with extra grated Parmesan Cheese. Bake for 30 minutes, remove from oven and serve immediately.


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Created By: Tre Stelle Kitchen

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