array(1) { [0]=> object(WP_Term)#9305 (16) { ["term_id"]=> int(11) ["name"]=> string(10) "Appetizers" ["slug"]=> string(10) "appetizers" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(11) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(10) ["count"]=> int(48) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(11) ["category_count"]=> int(48) ["category_description"]=> string(0) "" ["cat_name"]=> string(10) "Appetizers" ["category_nicename"]=> string(10) "appetizers" ["category_parent"]=> int(10) } }

‹ All Recipes ‹ Appetizers

Stuffed Mushroom Caps with Ricotta, Walnuts and Sage

Stuffed mushroom caps with ricotta, walnuts and sage

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


  1. Preheat oven to 375˚
  2. 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
  3. 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
  4. Combine ricotta, walnuts, sage, and mushrooms in a bowl. Season salt & pepper
  5. Spoon into reserved mushroom caps
  6. Bake on a tray at 375˚ for 15 minutes
  7. 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