Stuffed Mushrooms with Ricotta & Spinach

Stuffed Mushrooms with Ricotta & Spinach are a delicious and versatile dish that can be served as an appetizer, side, or even a light main course. These savory little bites are filled with creamy ricotta, fresh spinach, and aromatic seasonings. They are easy to prepare and always a crowd-pleaser!

Why Make This Recipe

This recipe for Stuffed Mushrooms is not only tasty but also healthy. The mushrooms provide a nice earthy flavor while being low in calories. The combination of spinach and ricotta adds a dose of nutrients. Plus, they can be prepared in just a short time, making them perfect for dinner parties or family gatherings.

How to Make Stuffed Mushrooms with Ricotta & Spinach

Ingredients:

12 large button or cremini mushrooms
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup fresh spinach, chopped
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper, to taste
Fresh parsley, for garnish

Directions:

Preheat the oven to 190°C (375°F).
Clean the mushrooms and remove their stems. Chop the stems finely and set them aside.
Heat the olive oil in a skillet over medium heat. Add the chopped onion, garlic, and finely chopped mushroom stems. Sauté for 3–4 minutes until they are soft.
Add the chopped spinach to the skillet and cook until wilted.
In a bowl, mix the spinach mixture with ricotta cheese, grated Parmesan cheese, nutmeg, salt, and pepper.
Spoon the mixture into the mushroom caps and arrange them on a baking tray.
Bake for 18–20 minutes until the mushrooms are tender and the filling is lightly golden.
Garnish with fresh parsley before serving warm.

How to Serve Stuffed Mushrooms with Ricotta & Spinach

Serve these stuffed mushrooms warm as a delightful appetizer or side dish. They pair well with a light salad or a glass of white wine. You can also present them on a platter for a beautiful party spread.

How to Store Stuffed Mushrooms with Ricotta & Spinach

To store any leftovers, let the stuffed mushrooms cool completely. Place them in an airtight container and store in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply pop them in a preheated oven at 190°C (375°F) for about 10 minutes, until heated through.

Tips to Make Stuffed Mushrooms with Ricotta & Spinach

Try to choose mushrooms that are uniformly sized for even cooking.
If you want to add a bit more flavor, consider adding herbs like basil or oregano to the filling.
For a spicier kick, you can mix in some crushed red pepper flakes.

Variation

For a vegetarian twist, you can substitute the spinach with other leafy greens like kale or swiss chard. Additionally, you can experiment with different cheeses such as feta or goat cheese for a unique flavor.

FAQs

1. Can I make these stuffed mushrooms ahead of time?
Yes! You can prepare and stuff the mushrooms a few hours in advance, then cover them and keep them in the fridge until you’re ready to bake.

2. Can I freeze stuffed mushrooms?
Absolutely! After baking, let them cool and place them in an airtight container. They can be frozen for up to 2 months. Reheat from frozen or let them thaw in the fridge before reheating.