Description
Spinach and Ricotta Stuffed Mushrooms are savory, bite-sized appetizers made with tender mushroom caps filled with a creamy mixture of spinach, ricotta, and Parmesan cheese. Ideal for parties, holidays, or a light vegetarian dish.
Ingredients
Units
Scale
- 16 large button mushrooms or cremini mushrooms
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, divided
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
- 2 tbsp breadcrumbs (optional, for topping)
- Fresh parsley or thyme, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms and remove stems. Finely chop stems and set caps aside.
- Heat olive oil in a skillet over medium heat. Add garlic and chopped mushroom stems; sauté for 2–3 minutes until softened.
- Add spinach and cook until wilted. Season with salt, pepper, and nutmeg if using.
- In a bowl, mix sautéed spinach mixture with ricotta and half the Parmesan.
- Fill each mushroom cap with the mixture, packing gently.
- Top with remaining Parmesan and breadcrumbs, if using.
- Arrange mushrooms on a baking sheet and bake for 20–25 minutes until tender and golden.
- Garnish with fresh parsley or thyme before serving.
Notes
- Use a wire rack on your baking sheet to prevent soggy bottoms.
- Substitute ricotta with goat cheese or cream cheese for a different flavor.
- Vegan version: Use dairy-free cheese and skip breadcrumbs or use a gluten-free alternative.
- Stuffed mushrooms are best served warm but can be prepped ahead and baked before serving.
Nutrition
- Serving Size: 4 mushrooms
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg