Chef Yollly
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Baked Mushrooms with Ricotta
Baking · 20 min
You're viewing a translation. Original:
4
steps
10
ingredients
2
likes
Baked Mushrooms with Ricotta
Baking · 20 min
2 likes
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
Juicy large mushrooms baked with delicate ricotta, aromatic herbs, and a light cheesy crust — this is a simple yet exquisite breakfast. The filling is creamy, the mushrooms remain juicy, and the Parmesan adds an appetizing golden crust. The dish cooks quickly and looks restaurant-quality.
Ingredients
10 ingredients
Servings
1
338 kcal
Calories
24 g
Protein
22 g
Fat
11 g
Carbs
large mushrooms
4 pc
22 kcal · 3.1g protein · 0.3g fat · 3.3g carbs · per 100g
olive oil
5 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
ricotta cheese
80 g
174 kcal · 11g protein · 13g fat · 3g carbs · per 100g
fine salt
1 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
parmesan (grated)
10 g
431 kcal · 38g protein · 29g fat · 4g carbs · per 100g
garlic clove
1 clove
149 kcal · 6.4g protein · 0.5g fat · 33.1g carbs · per 100g
pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
grated parmesan
5 g
431 kcal · 38g protein · 29g fat · 4g carbs · per 100g
microgreens
3 g
32 kcal · 2.6g protein · 0.4g fat · 4.4g carbs · per 100g
cherry tomatoes
40 g
63 kcal · 1.1g protein · 0.2g fat · 16g carbs · per 100g
Instructions
4 steps
Step 1
2 ingredients
Clean the mushrooms, carefully remove the stems. Lightly brush the caps with olive oil.
large mushrooms
olive oil
Step 2
5 ingredients
Mix ricotta, finely chopped garlic, dill, parsley, salt, pepper, and half of the Parmesan.
ricotta cheese
fine salt
Parmesan (grated)
garlic clove
pepper
Step 3
1 ingredient
Fill the caps with the cheese filling and sprinkle the remaining Parmesan on top. Bake at 190°C for 15–18 minutes until the cheese turns golden.
grated Parmesan
Step 4
2 ingredients
Serve with halved cherry tomatoes and garnish with microgreens.
microgreens
cherry tomatoes
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