Stuffed Mushrooms (Manitaria Gemista)

20 min Cook
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If you love mushrooms, then you will love this version of stuffed mushrooms.  I combine Ricotta cheese, cream cheese, and Feta cheese along with fresh herbs like mint, parsley, and fresh dill.  For this recipe, I used mini portobello mushrooms or sometimes referred to as Baby Bella’s.  You can also use the normal white button mushrooms, but not the small ones.  

small portobello mushrooms

Small portobello mushrooms

This recipe is so simple because you use one mixing bowl, combine all the ingredients and then start stuffing the mushrooms. 

stuffed mushroom steps

  1. You can either scoop the mixture into the mushroom using a spoon or take a resealable bag, (or any kind of plastic bag) and cut the corner.  Then all you do is pipe the mixture directly into the mushroom.  This process makes it quick, easy, and less messy, than using a spoon. 
  2. Then roll, the mixture side down into the grated cheese. 
  3. Make sure the entire top is covered with a coat of grated cheese. 
  4. Set each mushroom on the baking tray about 1 inch apart. 
stuffed mushrooms

Stuffed mushrooms

Make you read my article, Excellent reasons to eat mushrooms regularly, under my blog section.  

Stuffed Mushrooms (Manitaria Gemista)

Stuffed Mushrooms (Manitaria Gemista)

You can use almost any type of mushroom that has a wide enough cap that can be filled. From the regular white mushrooms to baby Bella mushrooms, feel free to use any kind.
prep time
5 min
cooking time
20 min
total time
25 minutes


  • Mixing bowl

  • Rubber spatula

  • Baking tray

  • Parchment paper


  • 15 whole mushrooms (any kind)

  • ½ cup ricotta cheese (160 grams)

  • 4 Tbsp. cream cheese, room temperature

  • 1 garlic clove, minced

  • 2 Tbsp. parsley chopped

  • 2 Tbsp. fresh dill chopped,

  • 2 Tbsp. fresh mint, chopped

  • 1 Tbsp. onion powder

  • 1 Tbsp. garlic powder

  • 1 Tbsp black pepper.

  • 3 Tbsp Pecorino Romano or Parmesan Cheese, grated cheese


Preheat oven to 350.
Line your baking tray with parchment paper and place the mushrooms on, top side down.
In a bowl, combine all your ingredients, except the grated Pecorino or Parmesan cheese, and mix well.
Use a soup spoon to scoop in about 1 Tbsp of filling in each mushroom cap. You can also add the mixture to a plastic bag, cut the tip and use a pastry/piping bag to fill each mushroom.
Add your grated cheese to a bowl. Take each mushroom cap and roll the mixture-side in the parmesan cheese for an even coating. Place on your baking tray.
Bake for 20 minutes until hot. Garnish with chopped parsley if desired.
Enjoy! Bon Appetit! Kali Orexi!


You can make this ahead of time and bake it right before serving. You can serve them as a side dish, or as an appetizer for a cocktail party.

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