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.
- Total Time35 min
- Yield9-12 1x
Ingredients
Units
Scale
- 8 oz Button mushrooms or Baby bella mushrooms
- 1/2 cup of ricotta cheese
- 1/4 cup of spinach (frozen or fresh)
- 2 Tablespoons of grated parmesan cheese
- 1 teaspoon of minced garlic
- parsley for garnish
Instructions
- Preheat oven to 175 deg. C (350 deg, F)
- 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.
- Mix the ricotta spinach and parmesan with the garlic in a small bowl.
- With a tablespoon or dessert spoon, fill the mushrooms up. Brush the mushrooms with a little olive oil.
- Bake in the oven for 20-25 minutes.
- Top with fresh chopped parsley for garnish.
- 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.
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Make the filling ahead of time and store it in the fridge for quick prep.
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Add a sprinkle of parmesan or breadcrumbs on top for extra crunch.
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For a richer flavor, add a pinch of nutmeg to the ricotta filling.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish, snack or appetizer
- Method: Oven cook and baking