Avocado Ricotta Mushrooms and Tomatoes

Avocado Ricotta Mushrooms and Tomatoes

Creamy avocado and ricotta cheese come together in a luscious filling for juicy roasted mushrooms, topped with blistered cherry tomatoes and fresh herbs. This dish offers a delightful mix of earthy, tangy, and creamy flavors — perfect for a vegetarian-friendly starter or a light, wholesome lunch. Whether served warm or at room temperature, these stuffed mushrooms are both elegant and easy to make.

Time:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

For the stuffed mushrooms:

12 large cremini or white button mushrooms, stems removed and cleaned

1 tablespoon olive oil

Salt and black pepper, to taste

For the filling:

1 ripe avocado

¾ cup ricotta cheese

1 clove garlic, minced

1 tablespoon lemon juice

2 tablespoons chopped fresh basil or parsley

Salt and pepper, to taste

Optional: a pinch of chili flakes or za’atar for flavor

For the tomato topping:

1 cup cherry or grape tomatoes, halved

1 tablespoon olive oil

Salt and pepper, to taste

Optional: 1 teaspoon balsamic glaze or vinegar for drizzle

Instructions:

Prepare the Mushrooms:

Preheat oven to 400°F (200°C).

Place mushroom caps on a baking sheet, brush with olive oil, and sprinkle with salt and pepper.

Roast for 15–18 minutes until tender and slightly golden. Set aside to cool slightly.

Make the Filling:

In a mixing bowl, mash the avocado until smooth.

Stir in the ricotta, garlic, lemon juice, chopped herbs, salt, pepper, and any optional spices. Mix until creamy and well-combined. Chill until ready to use.

Roast or Sauté the Tomatoes:

While mushrooms roast, heat 1 tablespoon olive oil in a small pan over medium heat.

Add halved tomatoes, season with salt and pepper, and sauté for 4–5 minutes until blistered and slightly softened. Optional: add balsamic glaze at the end for a sweet-savory finish.

Assemble the Dish:

Spoon the avocado-ricotta mixture into each mushroom cap.

Top with a spoonful of warm tomatoes.

Garnish with extra herbs, a drizzle of olive oil or balsamic, and cracked pepper.

Tips:

Use fresh, ripe avocado: For a smooth, creamy filling, choose a perfectly ripe avocado (slightly soft but not mushy).

Scoop out mushroom stems cleanly: Use a spoon or melon baller to make space for more filling.

Drain ricotta if watery: If your ricotta is very soft or wet, strain it through cheesecloth or a fine mesh sieve for 15–20 minutes to thicken.

Season every layer: Lightly salt the mushrooms before roasting and taste the filling before stuffing—it’s key to flavor in every bite.

Serve warm or chilled: These stuffed mushrooms are delicious warm right out of the oven or served cold as a make-ahead appetizer.

Variations:

Cheese Swap Ideas:

Replace ricotta with goat cheese or cream cheese for a tangier or richer filling.

Use whipped feta with avocado for a sharper Mediterranean flavor.

Herb Flavor Boosters:

Mix in fresh dill, mint, or thyme for unique herb profiles.

Add a touch of pesto or chopped sun-dried tomatoes into the filling for an extra Mediterranean punch.

Spice It Up:

Add a pinch of smoked paprika, chili flakes, or a few drops of hot sauce to the filling for gentle heat.

Top with harissa-spiced tomatoes instead of plain sautéed ones.

Add Texture:

Sprinkle with toasted pine nuts, walnuts, or crushed pistachios for crunch.

Add panko breadcrumbs mixed with olive oil on top before a final broil for crispiness.

Make It a Meal:

Serve over a bed of quinoa, couscous, or mixed greens with lemon vinaigrette for a more complete lunch or dinner.

Turn the filling into a dip: blend it smooth and serve with pita chips or veggies!

Q&A: Frequently Asked Questions

Q: Can I make these ahead of time?
A: Yes! You can prepare the mushroom caps and the filling separately up to a day in advance. Assemble just before serving to keep the mushrooms from getting soggy.

Q: Can I serve this cold?
A: Absolutely. These are delicious both warm and chilled, making them a great party appetizer or picnic dish.

Q: Can I use store-bought whipped ricotta or avocado spread?
A: You can, but homemade filling tastes fresher and allows you to control seasoning and texture more precisely.

Q: What other mushrooms work besides cremini?
A: Large white button mushrooms, portobellos (for a main dish), or even baby bellas work well. Just make sure they’re large enough to hold a good spoonful of filling.

Q: Is this dish vegan-friendly?
A: Not as written, but you can make it vegan by replacing ricotta with mashed tofu, vegan ricotta, or a blend of cashew cream and nutritional yeast.

Nutrition Estimate (Per 2 Stuffed Mushrooms – Approx. 6 servings)

Note: These values are approximate and depend on exact ingredients and serving sizes.

Conclusion:

Avocado Ricotta Mushrooms and Tomatoes are the perfect bite-sized blend of creamy, earthy, and fresh. Whether you’re serving them as an appetizer at a dinner party, a healthy side, or a vegetarian lunch, they’re packed with Mediterranean-inspired flavor and irresistible texture. Simple to prepare and stunning to present, this recipe delivers both taste and elegance.

Serve them with a drizzle of olive oil and fresh herbs — and enjoy the beautiful balance of creamy avocado, savory mushrooms, and juicy tomatoes!