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.
This recipe is so simple because you use one mixing bowl, combine all the ingredients and then start stuffing the mushrooms.
- 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.
- Then roll, the mixture side down into the grated cheese.
- Make sure the entire top is covered with a coat of grated cheese.
- Set each mushroom on the baking tray about 1 inch apart.