Wednesday, March 6, 2013

Ricotta Stuffed Mushrooms from TO BRIE OR NOT TO BRIE

I’m out of town. Enjoying sunshine and a little breathing and reading time before I hit the books again and start churning out a final edit on INHERIT THE WORD, edits for FINAL SENTENCE, and wait, come up with a new outline for a new book in the series, edits for the next CHEESE SHOP MYSTERY, the blurb…  

This is what happens when an author says yes to a second contract and the publisher wants a series of three books to come out every nine months. It is a balancing act extraordinaire. Oh, for the days when I wrote because I was so inspired. I love writing, don’t get me wrong. LOVE IT. And I love my characters and spending time with them. It’s the deadlines.

Yipes!  I’m busy. I’m keeping all my ideas separate. I do know one book from the other, but wow, did I need a week off thinking of nothing but sunshine, food, my honey, and somebody else’s books…on the beach.

Anyway, today is a quick appetizer (mushrooms stuffed with herbed ricotta cheese that could serve as a meal if you are a vegetarian). I shared the recipe in TO BRIE OR NOT TO BRIE, the 4th in A Cheese Shop Mystery series. Yummy, easy, delish!

Enjoy! And now…read a good book.


6 mushroom caps
4 tablespoons fresh ricotta cheese
2 tablespoons rice chex-style cereal, crumbled
1 teaspoon parsley, chopped
1 teaspoon rosemary
1/2 teaspooon salt
1/2 teaspoon ground pepper
3 dashes Worchestershire sauce
2 tablespoons olive oil
Mixed lettuce
Parsley sprigs

Preheat oven to 400 degrees.

Brush flat baking pan with 1 tablespoon of olive oil.

Wash and scoop out mushroom caps. Drain on paper towels.

Meanwhile, mix ricotta cheese, crumbled rice chex-style cereal, parsley, rosemary, salt, pepper, and Worchestershire sauce in a bowl. 
Brush mushrooms with remaining olive oil.  Spoon a tablespoon-plus  of cheese mixture into mushroom caps.   Set the caps on the baking pan and bake for 15 minutes.

Remove from oven.  Sprinkle with paprika. Set a sprig of parsley on each. Place on a serving plate adorned with mixed lettuce. 
Serve warm.  (But not right out of the oven or they will burn!!)

 * * * * * * *
Daryl Wood Gerber also writes as Avery Aames, 
author of the Agatha Award-winning,
nationally bestselling CHEESE SHOP MYSTERY SERIES 

The 1st in A Cookbook Nook Mystery series is coming July 2013!!
You can pre-order the book HERE.

The 4th in A Cheese Shop Mystery series is out
You can order the book HERE. 

You can learn more about me, Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests! Also, you probably know by now about my alter ego, Avery Aames. Chat with Avery on Facebook and Twitter.


  1. One of my favorite aphorisms is "life is too short to stuff mushrooms". These sound like they will be worth the time they take to prepare. Thank you for the recipe.

    1. Elicia, that's a funny aphorism. I might even have Charlotte say it at some point. I, like you, like things easy and quick, but there's no difficulty to stuffing a mushroom. A spoon, a swish, and it's done. Enjoy!

      Avery / Daryl

  2. Mushrooms are my husband’s favourite I am going to try this for dinner tonight. 

    1. SEO, enjoy! You're writing from the UK. Love it! Hope the weather is nice. Wish I could have some authentic fish and chips!


      Avery / Daryl

  3. Is anybody else old enough to remember when the closest you could get to a mushroom was those slimy brown things in the little blue cans? It's wonderful that now multiple varieties and sizes are on the shelf in local supermarktes--and that we have great recipes like this to play with!

    1. Ew, Sheila, I remember my mother buying those th