Lower-Fat Cream Cheese and Ricotta Stuffed Mushrooms

READY IN: 15mins
Recipe by allie_from_cali

I came up with this from a combo of other recipes I found here, but with lower fat cheeses (don't worry, it's still just as rich and delicious). I just kind of eyeballed the amounts of ingredients, so if you like to cook like I do, you should enjoy this recipe. If you prefer structured directions, this might not be for you.

Top Review by Kristiina

Wow! What a great recipe! I made these as an appetizer tonight for DH and I, probably would have eaten the whole plate if he weren't here! I did make a few small changes, I saved the stems from the mushrooms and chopped them up small, then sauted them with the garlic in a little bit of olive oil...just to soften them up a bit. I added that to the cheese mixture. Then, I sauted the mushroom caps on all sides to get them soft as well. Instead of the cream cheese I used a garlic and herb flavor laughing cow cheese wedge, and when I make these again, I would do it again as it added a great depth in flavor. I then topped it with a low fat mexican cheese blend and it came out wonderful, thank you so much for an awesome appetizer!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Mix cream cheese, ricotta and garlic.
  3. Spoon cheese mixture into mushroom caps.
  4. Sprinkle shredded cheese on top.
  5. Bake for 10 minutes, or until shredded cheese is well melted.
  6. I suggest putting aluminum foil on a cookie sheet for easy clean-up, since the cheese may ooze over a bit.

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