Mushrooms stuffed with ricotta and onions

4 servings

25 minutes

Mushrooms stuffed with ricotta and onion are an exquisite dish of European cuisine that combines the creamy tenderness of ricotta cheese with the rich aroma of mushrooms. The origins of such a recipe can be found in Mediterranean culinary traditions, where simple yet flavorful combinations are valued. Mushrooms sautéed in butter take on a deep nutty hue, while the ricotta and onion filling makes them surprisingly tender. Baking under the grill gives a golden crust that adds textural harmony. This dish is perfect as an appetizer for a festive table or as a light treat for dinner. It pairs wonderfully with white wine or fresh salad, highlighting the richness of the ingredient flavors.

Energy value per serving

• Calories: 449.3
• Proteins: 17.9g
• Fats: 40.3g
• Carbohydrates: 5.4g

Ingredients

• Butter: 6 tbsp
• Fresh champignons: 1 kg
• Ricotta cheese: 250 g
• Onion: 0.3 head

Cooking steps

1. Remove the stems from the mushrooms.

2. Finely chop the mushroom stems.

3. In a bowl, mix 0.5 cup of chopped legs, finely chopped onion, and ricotta.

   Required ingredients:

   • Fresh champignons: 1 kg
   • Onion: 0.3 head
   • Ricotta cheese: 250 g

4. Melt half of the butter in a pan and sauté half of the caps on medium heat for 5 minutes. Repeat the same with the remaining butter and caps.

   Required ingredients:

   • Butter: 6 tablespoons
   • Fresh champignons: 1 kg

5. Preheat the grill in the oven.

6. Fill the caps with filling and place them on the baking sheet.

   Required ingredients:

   • Fresh champignons: 1 kg

7. Grill until a golden crust forms for 5-8 minutes.

   Required ingredients:

   • Fresh champignons: 1 kg