A Mushy Breakfast: Mushrooms Stuffed with my Special Ricotta Mix

A healthy breakfast, that's easy to throw together and encourage the children to get involved.

This recipe can be amended to your taste or dietary requirements, i.e. use goats cheese as a dairy-free alternative and exclude the bacon/prosciutto/ham for a vegetarian option (skip step 4).

Mushrooms stuffed w/ Ricotta-Mix breakfast recipe


  • 5 large Flat White Mushrooms
  • 300 grams of Smooth ricotta
  • 1/2 cup of Sundried tomatoes
  • 2-3 slices of Proscuitto, ham or bacon
  • 50 grams of Fresh Baby Spinach Leaves
  • 25 grams of Shredded Mozzarella cheese topping

Serves 2 Adults, 1 child

This recipe is easily scalable and can be easily amended to your dietary requirements, simply omit or substitute ingredients according to your taste or needs.


10-Step Instructions

  1. Remove the outer skin of the Mushrooms, as well as their stems (tails). Lay them flat (upside down) in a baking dish
  2. Cut the Sundried Tomatoes into small pieces, and place in a mixing bowl
  3. Wash the fresh Baby Spinach Leaves, cut into small slices, and add to the mixing bowl
  4. Pull or slice the Prosciutto** into bite-sized pieces, and add it to the mixing bowl
  5. Pour the smooth Ricotta into the mixing bowl and stir until the mixture is even
  6. Place the mixture on top of the overturned Mushrooms filling them but not so much that they're overflowing
  7. Sprinkle with shredded Mozzarella
  8. Place in oven at 200-degree celsius for approximately 10 minutes or until golden brown
  9.  Remove from oven, drain away excess water and allow to cool
  10. Serve warm or cold