Warm Mushrooms Stuffed with Lemon Ricotta and Crunchy Almond

Name: Warm Mushrooms Stuffed with Lemon Ricotta and Crunchy Almond
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 12 pieces (12.7 oz) large white mushrooms; 1/2 cup (4.2 oz) ricotta cheese; 3 tbsp (0.7 oz) sliced almonds; 1 tbsp olive oil; 2 tbsp fresh chives; 1 tsp lemon zest; 2 tsp lemon juice; 1 clove garlic; 1/3 tsp salt; 1/4 tsp black pepper; 1/4 tsp sweet paprika

A quick yet elegant bite: sautéed mushrooms filled with a lemony ricotta herb cream, finished with toasted almonds for contrast and crunch. Ideal as an appetizer or a light meal ready in minutes.

8 minPrep

6 minCook

14 minTotal

2Servings

VegetarianLow CarbGluten-FreeKeto

Ingredients

Adjust servings

12 12 units (360 g) large white mushrooms (without stalk, stalks reservados and chopped fino)
120 120 g ricotta cheese (whole or parcialmente descremado)
20 20 g sliced almonds (for tostar)
15 15 ml olive oil (divided)
8 8 g fresh chives (chopped fino)
2 2 g lemon zest (finely grated)
10 10 ml lemon juice (freshly squeezed)
1 1 clove (4 g) garlic (grated or muy chopped)
2 2 g salt (or to taste)
1 1 g black pepper (freshly ground)
1 1 g sweet paprika (for the relleno and acabado)

Nutrition facts

per serving

201 kcal

Calories

8.4 g

Protein

7.6 g

Carbs

15.2 g

Fat

1.8 g

Fiber

5.8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Clean the mushrooms, remove the stems, and finely chop the stems. Set the caps aside.
2
In a bowl, mix the ricotta with the chives, lemon zest, lemon juice, half of the garlic, 1/4 teaspoon salt, black pepper, and half of the sweet paprika until smooth and creamy.
3
Heat a large skillet over medium heat, about 350°F / 175°C surface cooking temperature. Add 1/2 tablespoon olive oil and toast the sliced almonds for 1 to 2 minutes, stirring, until golden. Remove and set aside.
4
In the same skillet, add the remaining 1/2 tablespoon olive oil. Add the chopped mushroom stems and the rest of the garlic; cook for 1 minute over medium heat, about 350°F / 175°C.
5
Add the mushroom caps to the skillet, sprinkle with the remaining salt, and cook for 2 to 3 minutes per side over medium heat, about 350°F / 175°C, until tender but still holding their shape.
6
Remove the mushrooms from the heat and place them cavity-side up. Fill each one with the lemon ricotta mixture.
7
Finish with the sautéed stems on top, the toasted almonds, and the remaining sweet paprika. Serve warm right away.

Chef tips

If the mushrooms release too much liquid, raise the heat slightly at the end to evaporate it before stuffing. You can also serve them over greens or toasted bread for a more complete dish.

Substitutions

You can swap the chives for fresh parsley or dill. Sliced almonds can be replaced with chopped walnuts if you do not need to avoid other tree nuts. Ricotta can be replaced with well-drained cottage cheese for a similar texture.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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