Ricotta and Thyme Baked Mushrooms are the ultimate dish for your next lunch or dinner party!
The thing about Mushrooms is that they are quite a versatile ingredient so they can transform any dish into a masterpiece. This simple Ricotta and Thyme Baked Mushroom recipe is super simple, utterly delicious, and is perfect for those who want to add a touch of elegance to their dinner party without spending hours in the kitchen.
You can use any type of mushrooms, but I find using portobello mushrooms works well as they come in a variety of larger sizes and are handy to fill with the ricotta mixture. Selecting fresh ricotta is a must and try to drain as much excess liquid from this delicious cheese. Doing this will help keep the filling intact while baking as mushrooms hold lots of liquid. You can also add or subtract any number of ingredients in this filling to change the flavor. Substitute ingredients you could include would be sundried tomatoes, spinach or anchovies.
These Ricotta and Thyme Baked Mushrooms can be served as a side dish or presented as the main course. They are also the perfect substitute meat-free meal option.
Ricotta and Thyme Baked Mushrooms
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients for Ricotta and Thyme Baked Mushrooms
400g portobello mushrooms
1 - 2 cups ricotta cheese
1 cup grated parmesan cheese
2 tbsp fresh thyme leaves
1 garlic clove, minced
Extra virgin olive oil
salt and pepper to season
Method for Ricotta and Thyme Baked Mushrooms
Preheat oven to 180c/350f and prepare a baking tray lined with baking paper.
Using a paper towel, gently wipe any excess dirt from the mushrooms. Remove the stems from each of the mushrooms, dice them into smaller pieces, and place them into a bowl. Place the mushrooms cup-side down onto the baking tray and set aside.
To the same bowl of the diced mushrooms, add ricotta, parmesan cheese, thyme, and garlic and season well with salt and pepper. Stir well, making sure the mixture is completely combined. Add roughly 1 tbsp of ricotta mixture to the inside of each of the mushrooms, and gently press down to cover the entire mushroom, carefully not to overfill or break them.
Add a drizzle of extra virgin olive oil and place into the oven to bake for 8-10 minutes, until the top is golden, and the mushrooms are soft and cooked through. Carefully remove the ricotta-filled mushrooms to a large serving platter and serve immediately.