Ricotta stuffed morels

4 servings
20 min
10 min


Number of serving: 4
1/2 LB of Fresh Morels

2 Cups of Ricotta Cheese

Black pepper and Salt to taste

1 Cup of Flour

1 Cup of Bread Crumbs *Italian seasoned ones are best


  • First clean the morels in a bowl of cold water than dry them off with a paper towel
    Take the eggs and place in a shallow bowl with a little water to be used as a binding agent.
    Take another plate and incorporate the salt, pepper, bread crumbs and flour well.
    Mix the ricotta cheese and a little of the salt and pepper in a separate bowl.
    Take a pastry bag and fill it with the ricotta mixture and start stuffing the mushrooms. Do not over stuff or it will break.
    Once it is stuff, dip it in the egg mixture than fully coat it with the bread crumbs.
    Fry them in olive oil until they are a golden brown and serve *I also had a side of marinara sauce.


Ricotta Stuffed Morels, photo 1
Ricotta Stuffed Morels, photo 2
Ricotta Stuffed Morels, photo 3


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