Mushroom Stuffed with Ricotta, Pinenuts and Basil

Mushrooms stuffed with a mixture of ricotta cheese, pinenuts and basil and baked. This recipe is from FoodFood TV channel

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Mushroom Stuffed with Ricotta, Pinenuts and Basil
Main Ingredients Button Mushroom Caps, Ricotta Cheese
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Mushroom Stuffed with Ricotta, Pinenuts and Basil

  • 20 Button Mushroom Caps
  • 20 stalks Ricotta Cheese chopped
  • 200 grams Ricotta cheese
  • 60 grams Pine nuts(chilgoza)
  • 4 tablespoons Extra virgin olive oil
  • 1 tablespoon Garlic,chopped
  • 1/4 teaspoon Crushed black peppercorns
  • 12 Fresh basil leaves
  • 1 cup Fresh bread crumbs
  • to taste Salt


  1. Preheat oven at 200° C. Heat 2 tbsps olive oil in a non stick pan, add garlic and sauté on a low heat.
  2. Add crushed black peppercorns and mushroom stalks and mix well. Cook on high heat.
  3. Finely chop pinenuts and slice basil leaves. Add pinenuts and fresh breadcrumbs to the pan and mix well.
  4. Sprinkle salt and mix well. Add basil leaves and remaining olive oil and mix well.
  5. Transfer this mixture in a bowl and add ricotta cheese while the mixture is still hot.
  6. Stuff the mushroom caps with this mixture.
  7. Line a baking tray with aluminium foil and arrange the mushroom caps on it.
  8. Bake in the preheated oven for 8-10 minutes. Serve hot.

Nutrition Info

Calories 1966
Carbohydrates 96.9
Protein 71.5
Fat 142.1
Other Fiber Calcium- 1659.9mg