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Baked Spinach Ricotta Stuffed Mushrooms

Creamy spinach and ricotta stuffed mushrooms baked to perfection. An easy, healthy vegetarian appetizer, perfect for parties or weekend sides.
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Creamy spinach and ricotta stuffed mushrooms baked to perfection. An easy, healthy vegetarian appetizer, perfect for parties or weekend sides.

  • Author: FillMyRecipeBook
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 9-12
  • Category: side dish, snack or appetizer
  • Method: Oven cook and baking

Ingredients

Units Scale
  1. 8 oz Button mushrooms or Baby bella mushrooms
  2. 1/2 cup of ricotta cheese
  3. 1/4 cup of spinach (frozen or fresh)
  4. 2 Tablespoons of grated parmesan cheese
  5. 1 teaspoon of minced garlic
  6. parsley for garnish

Instructions

  1. Preheat oven to 175 deg. C (350 deg, F)
  2. Wash the mushrooms in cold water and pat dry with a cloth, and remove their stems. Place upside down with the hollow showing up side, in a baking pan or a dish.
  3. Mix the ricotta spinach and parmesan with the garlic in a small bowl.
  4. With a tablespoon or dessert spoon, fill the mushrooms up. Brush the mushrooms with a little olive oil.
  5. Bake in the oven for 20-25 minutes.
  6. Top with fresh chopped parsley for garnish.
  7. Serve as a side dish or appetizer for barbecue or grills. Makes a delicious dish for snacks and is vegetarian friendly. No meat used.

Notes

  • Use large portabella mushrooms or any mushroom you have.

  • Make the filling ahead of time and store it in the fridge for quick prep.

  • Add a sprinkle of parmesan or breadcrumbs on top for extra crunch.

  • For a richer flavor, add a pinch of nutmeg to the ricotta filling.

Find it online: https://www.fillmyrecipebook.com/baked-spinach-ricotta-stuffed-mushrooms/