Steak & Ricotta Stuffed Mushrooms

Steak & Ricotta Stuffed Mushrooms

A decadent appetizer or side, this recipe turns leftover steak into tender stuffed mushrooms—with ricotta, herbs, and parmesan. Perfect for entertaining or quiet indulgence.

Remove stems from large mushrooms and fill caps with a mixture of chopped leftover Riverbend Cattle Co. steak (~1/2 cup), ricotta, garlic, and parsley. Top with Parmesan and bake until golden.

Ingredients:

  • 6 large mushroom caps
  • 1/2 cup chopped Riverbend Cattle Co. steak
  • 1/4 cup ricotta cheese
  • 1 garlic clove, minced
  • 1 tbsp chopped parsley
  • 2 tbsp grated Parmesan

These stuffed mushrooms are elegant, rich, and delicious. They vanish fast—so be prepared to make extra.

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About Riverbend Cattle Company

Riverbend Cattle Company is a cattle ranch located on the shores of the Withlacoochee River and Bonnet Lake, just outside historic Floral City, Florida. We raise grass-fed, grain-finished beef cattle in a compassionate and sustainable manner so that the beef is healthy and tastes amazing.

We offer a one-stop shop for families and individuals that want to incorporate a healthy and local meat diet into their lives. Our mission is to carry on the rich Florida farming history by offering and supporting local families and their recipes, handed down for generations. 

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