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Bacon and Ricotta-Stuffed Mushrooms

Photo: Ryan Liebe; Styling: Mary Clayton Carl



Serves 4 (serving size: 3 mushrooms)

Kids may squirm at the sight of mushrooms, but these stuffed, bite-size starters are sure to please mature palates around the room.


  • 3 slices center-cut bacon
  • 1 1/2 teaspoons garlic
  • 3 tablespoons part-skim ricotta cheese
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon fresh thyme
  • 12 small cremini mushrooms, stemmed
  • 1 tablespoon whole-wheat panko

Nutrition Information

  • calories 62
  • fat 3.1 g
  • satfat 1.7 g
  • protein 5 g
  • sodium 150 mg

How to Make It

  1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add garlic to drippings in pan; sauté 3 minutes or until garlic begins to brown. Combine garlic, ricotta cheese, Parmesan cheese, thyme, and all but 2 tablespoons crumbled bacon in a bowl. Spoon ricotta mixture evenly into mushrooms. Combine reserved 2 tablespoons bacon and panko. Sprinkle panko mixture evenly over ricotta mixture. Bake at 350° for 25 minutes or until tender.