Ricotta Stuffed Mushrooms with Fresh Oregano (Vegan)

Looking for a delicious and healthy appetizer that’s both vegan and lectin-free? Look no further than these vegan ricotta stuffed mushrooms! Packed with protein and flavor, these savory bites are the perfect addition to any party spread.

With a creamy filling made from almond ricotta, these mushrooms can be a plant-based satisfying snack, a healthy lunch or dinner, or even a side dish. So, grab a handful of baby bella mushrooms or another type of small brown mushrooms and get ready to enjoy this nourishing and tasty treat!

Mini bella mushrooms or baby portobello mushrooms

While the names can be confusing, Portobello mushrooms are brown mushrooms at different stages of maturity. So technically, you can use any type of brown, button mushrooms for this recipe.

Those that are labeled ‘baby bella mushrooms’ are slightly bigger than the usual brown button mushrooms, also called chestnut mushrooms.

Ingredients

The vegan almond ricotta cheese we use for this recipe is made by Kite Hill. This is not an affiliated post, but this is the only clean brand of vegan ricotta we found in the US. You can use any brand you find, and you like, or you can even make it at home.

This is the complete list of ingredients:

• 10 mini Portobello mushrooms (or other mushrooms that are easy to stuff)
• 1/2 cup almond ricotta (I use Kite Hill brand)
• 1 tablespoon extra virgin olive oil, plus more for baking and finishing
• 2 tablespoons fresh oregano leaves, chopped
• 2 garlic cloves, minced
• freshly ground pepper
• sea salt flakes
• Optional: aged balsamic vinegar

How to make almond ricotta stuffed mushrooms

• Preheat oven to 400F/200C.
• Clean the mushrooms, remove the stems, and pat dry, ensuring they are not wet.
• In a small bowl, combine the almond ricotta, 1 tablespoon of extra virgin olive oil, chopped oregano, and minced garlic.
• Stuff the mushrooms with the almond ricotta filling.
• Arrange the stuffed mushrooms on a baking sheet (with or without parchment paper), drizzle with extra virgin olive oil, sprinkle with black pepper and sea salt flakes, and bake for 30 minutes.
• Garnish with fresh oregano leaves, drizzle with extra virgin olive oil, and serve.
• For a sweet and tangy touch, finish with a drizzle of aged balsamic vinegar (the thick type). If you don’t have a good-quality balsamic, better not to use it.

How to serve these vegan ricotta stuffed mushrooms

I love to serve these as part of a party spread. They are such great finger food. They can be served cold, prepared in advance, and reheated just before serving.

For everyday meals, I love to have these stuffed mushrooms with other roasted vegetables. In fact, the roasted cauliflower and sweet potato in the buddha bowl below were cooked simultaneously with the stuffed mushrooms. You can use a large baking sheet or two half baking sheets.

Add some raw, crispy vegetables, broccoli sprouts, or micro greens, drizzle some extra virgin olive oil and aged balsamic vinegar or a tahini sauce, and you have a complete, delicious lunch or dinner.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Ricotta Stuffed Mushrooms with Fresh Oregano (Vegan)

(10 votes, average: 3.80 out of 5)

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By Claudia Curici, Health Coach – Serves: 2

Prep Time: 10 minutes – Cooking Time: 30 minutes

Looking for a delicious and healthy appetizer that's both vegan and lectin-free? Look no further than these vegan ricotta stuffed baby bella mushrooms! Packed with protein and flavor, these savory bites are the perfect addition to any party spread. With a creamy filling made from almond ricotta, these mushrooms can be a plant-based satisfying snack, a healthy lunch or dinner, or even a side dish. So, grab a handful of baby bella mushrooms or another type of small brown mushrooms and get ready to enjoy this nourishing and tasty treat!

Ingredients

• 10 mini Portobello mushrooms (or other mushrooms that are easy to stuff)
• 1/2 cup almond ricotta (I use Kite Hill brand)
• 1 tablespoon extra virgin olive oil, plus more for baking and finishing
• 2 tablespoons fresh oregano leaves, chopped
• 2 garlic cloves, minced
• freshly ground pepper
• sea salt flakes
• Optional: aged balsamic vinegar

Instructions

1

Preheat oven to 400F/200C.

2

Clean the mushrooms, remove the stems, and pat dry, ensuring they are not wet.

3

In a small bowl, combine the almond ricotta, 1 tablespoon of extra virgin olive oil, chopped oregano, and minced garlic.

4

Stuff the mushrooms with the almond ricotta filling.

5

Arrange the stuffed mushrooms on a baking sheet (with or without parchment paper), drizzle with extra virgin olive oil, sprinkle with black pepper and sea salt flakes, and bake for 30 minutes.

6

Garnish with fresh oregano leaves, drizzle with extra virgin olive oil, and serve.

7

For a sweet and tangy touch, finish with a drizzle of aged balsamic vinegar (the thick type). If you don't have a good-quality balsamic, better not to use it.

Notes

Serve warm or cold, with a side as a main dish or as an appetizer.