Mushrooms stuffed with ricotta cheese, pecans, pickles, onions and parsley

Appetizers, Tapas, Salted, Cheese

Small hot bites stuffed with ricotta cheese pickles, onions and pecans.


Recipe for 12 tapas

For the onions

1 Unit(s)
Red onion
200 Ml
125 Gr
200 Ml
White vinegar

For the mushrooms

12 Unit(s)
Button mushrooms
150 Gr
1 Unit(s)
French shallot
1 Clove(s)
Chopped garlic
10 Unit(s)
Pecan nuts
1 Pinch(es)
Fleur de sel
3 Turn(s)
Freshly ground black pepper
2 Sprig(s)
125 Gr
  • Salt and pepper
  • Olive oil
Mushrooms stuffed with ricotta cheese, pecans, pickles, onions and parsley

Preparation time: 30 min

Preheat your four at 450 °F

  • General preparation

    Remove the stems from the mushrooms and chop finely. Finely chop the shallots and parsley. Chop the garlic and crush the pecans.

  • Preparation for the mushrooms

    Place the heads of the mushrooms on a baking sheet with parchment paper. Cook for about 8-10 minutes. Remove from the oven and turn them to be bottom side up. Once stuffed abundantly, return to the oven for about 15 minutes.

  • Preparation for the onions

    Slice the red onions.

  • Preparation for the stuffing

    Cook the shallots in a pan, add the mushroom stems and garlic. Let cool. In a bowl, combine your ricotta mixture and add the mushroom and shallot stuffing once cooled. Add the parsley and pecans. Stuff your mushroom caps and sprinkle with breadcrumbs to finalize if you wish.

  • To serve

    Place three mushroom heads aligned on a bed of salad with chopped pecans. Garnish with pickles and onions.

The breadcrumbs are not necessary, but will add texture and absorb some of the excess liquid.

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Private and Corporate Events