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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