Baci di mushroom: the recipe for an elegant and original aperitif

  • Cow’s milk ricotta
    250 grams

  • Unpeeled almonds
    40 grams

  • Grated parmesan

    40 grams
    • 21 kcal
  • Mushrooms
    • 750 kcal

  • Dried tomatoes in oil

  • fresh sage

    3 sheets
  • Fresh rosemary
    2 strands
    • 29 kcal

  • Pitted black olives
    2 tbsp
    • 79 kcal

Calories refer to 100 grams of product

THE mushroom kisses I am a appetizers delicious and original inspired by classic lady kisses, typical Piedmontese pastries. Just like the latter, I mushroom hats they are paired two by two and held together by savory toppings creamy and tasty. It is a very simple and quick recipe, which does not require any type of cooking, ideal to be served during a special dinner, a aperitif informal or a party buffet.

Used raw, it is important that the mushrooms are very cool, firm and pulpy, to appreciate all the notes and scents of the woods. We offer them here with a ricotta topping, which should be just as fresh, proposed in two variants: a more delicate, enriched with toasted almonds and aromatic herbs; the other tastier, with black olives and sundried tomatoes. You can use ricotta from cow or goat, depending on your taste, or replace it with another creamy spreadable cheese, like robiola or crescenza.

You can prepare the creams for the garnish in advance and keep them in the refrigerator for up to a day, but clean the mushrooms and stuff them only for the moment to bring them to the table, to prevent them from darkening and taking on an uninviting aspect. You just have to find out how to prepare them by following our step by step instructions and, if you like mushrooms, try them in combination with Chickpeas, for a quick and easy side dish.

How to give mushroom kisses

drain the ricotta

Let the ricotta drain for about 30 minutes, so that it loses all the excess liquid (1).

work the ricotta and cheese

Transfer it to a bowl, add the Parmesan and mix (2).

split compound

Divide the mixture between two bowls (3).

toast the almonds

Transfer the almonds to a non-stick pan (4) and toast them for a few minutes, stirring and taking care not to burn them. Then turn off and let cool.

clean the herbs

In the bowl of a food processor, harvest the sage and the tenderest rosemary needles (5); add the toasted and mixed almonds.

add to the ricotta

Add the aromatic powder obtained in one of the two bowls with the ricotta (6), then mix.

drain the tomatoes

Thoroughly drain the sundried tomatoes and transfer them to the clean food processor pitcher (7).

add olives

Also add the well-drained black olives and dabbed with absorbent paper (8), then mix.

add to the ricotta

Add the pasta obtained in the second bowl with the ricotta (9) and mix.

fill a pocket bag

Take two disposable piping bags and fill each with a garnish (10). Store them in the refrigerator until ready to use.

clean the mushrooms

Clean the mushrooms: remove the stems (11), which you will use for other preparations, and rub the caps with a damp cloth.

digging mushrooms

With a sharp paring knife, cut the edges of all the hats (12).


Take the bags out of the refrigerator and stuff the mushrooms, alternating the garnishes (13).

arrange on a plate

Then shape the kisses and gradually arrange them on a serving platter (14).

serve kisses

Decorate the kisses with a few fresh aromatic leaves and serve them immediately, before they turn black (15).


It is recommended to prepare mushroom kisses and consume them immediately: the mushrooms will tend to darken quickly. You can prepare the toppings ahead of time and store them in the refrigerator, in airtight containers, for up to 1 to 2 days.