Stuffed Mushroom Caps with Ricotta, Walnuts & Sage

posted in: Appetizers | 0

Recipe by: Chef Andrew Knessey

Serves 6


  • 6 medium brown Mushrooms
  • ½ cup walnuts, finely chopped
  • ¾ cup Ricotta cheese
  • 3 leaves Sage, chopped
  • 2 tbsp GC Savory Proprietary Blend Extra Virgin Olive Oil
  • 1 Shallot, finely chopped
  • Salt & Pepper
  • GC Sage Finishing Sea Salt and GC Organic Lavender Tellicherry Pepper, to taste


  • Preheat oven to 375˚
  • Wash mushrooms and allow to dry. Pop the stems out of the cap and finely chop the stems by hand or in a kitchen aid.
  • Heat oil in a pan and add chopped mushrooms, then shallots. Season with salt & pepper. Cook until dry, remove from pan and allow to cool.
  • Combine ricotta, walnuts, sage, and mushrooms in a bowl. Season salt & pepper
  • Spoon into reserved mushroom caps.
  • Bake on a tray at 375˚ for 15 minutes.
  • Serve immediately


Arrange Stuffed Mushrooms on a platter, add a pinch of GC Sage Finishing Sea Salt & GC Organic Lavender Tellicherry Pepper, to taste.

Garnish with fresh sage sprig