Savory portobello or cremini mushrooms generously filled with a rich, creamy blend of spinach, ricotta, garlic, and herbs—these baked stuffed mushrooms are a crowd-pleasing vegetarian appetizer or elegant side dish perfect for any occasion.
Why You’ll Love This Recipe
This recipe brings together earthy mushrooms and a luscious spinach-ricotta filling for a satisfying bite-sized dish that’s simple yet sophisticated. Whether served as a starter, light entrée, or holiday side, these stuffed mushrooms offer flavor and nourishment in every bite. They’re also quick to prepare, easy to customize, and naturally low-carb and gluten-free.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 10 large mushroom caps (portobello or cremini), stems removed
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- Optional: red pepper flakes for heat
- Chopped parsley for garnish
Directions
- Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
- Clean the mushrooms by gently wiping them with a damp cloth. Remove stems and place caps gill-side up on the prepared baking dish.
- In a skillet over medium heat, heat olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2–3 minutes. Set aside to cool slightly.
- In a mixing bowl, combine the cooked spinach with ricotta, Parmesan, salt, pepper, nutmeg, and red pepper flakes (if using). Mix until smooth and well combined.
- Spoon the spinach-ricotta mixture evenly into each mushroom cap.
- Bake for 20–25 minutes, or until the mushrooms are tender and the filling is lightly golden.
- Garnish with freshly chopped parsley before serving.
Servings and timing
This recipe makes approximately 10 stuffed mushrooms, serving 4–5 people as an appetizer or 2–3 as a main dish.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
- Cheese mix: Add mozzarella or feta for a twist on the classic filling.
- Add breadcrumbs: Top with seasoned breadcrumbs for extra crunch.
- Use kale: Substitute spinach with sautéed kale or Swiss chard for a bolder flavor.
- Vegan version: Use plant-based ricotta and Parmesan alternatives.
- Add nuts: Stir in finely chopped walnuts or pine nuts for texture and richness.
Storage/Reheating
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a preheated oven at 350°F (175°C) for 10–12 minutes or until warmed through. Avoid microwaving if possible, as it can make the mushrooms soggy.
FAQs
Can I prepare these stuffed mushrooms in advance?
Yes, you can assemble them up to a day ahead and refrigerate. Bake them just before serving.
Can I freeze stuffed mushrooms?
It’s not recommended, as mushrooms tend to release water and become soggy when frozen and reheated.
What mushrooms are best for this recipe?
Large cremini or portobello mushrooms work best due to their size and ability to hold the filling.
Can I use frozen spinach?
Yes, thaw and drain it thoroughly to remove excess moisture before mixing it into the filling.
Is this recipe gluten-free?
Yes, the ingredients listed are naturally gluten-free. If adding breadcrumbs, ensure they are gluten-free.
What can I serve with stuffed mushrooms?
They pair well with salads, pasta, or grilled vegetables for a light but complete meal.
Can I grill these instead of baking?
Yes, grill over medium heat on foil for about 15–20 minutes, until the mushrooms are tender and filling is heated through.
How do I keep the mushrooms from getting soggy?
Avoid overbaking and do not rinse the mushrooms—wipe them with a damp cloth instead.
Can I add protein to the filling?
Yes, crumbled cooked sausage, chopped cooked bacon, or shredded chicken can be added to the mixture.
Can I use low-fat ricotta?
Yes, but it may result in a slightly less creamy texture. Full-fat ricotta provides the richest flavor and consistency.
Conclusion
Spinach and Ricotta Stuffed Mushrooms are a versatile, elegant dish that’s easy to prepare and bursting with flavor. Perfect as a vegetarian appetizer, side dish, or even a light main course, they’re sure to become a favorite for gatherings and everyday meals alike. With simple ingredients and delicious results, this recipe is a go-to for effortless entertaining.
Print
Spinach and Ricotta Stuffed Mushrooms
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Savory mushroom caps filled with a creamy blend of ricotta cheese, spinach, garlic, and herbs, then baked to perfection. These stuffed mushrooms are an elegant vegetarian appetizer or side dish full of flavor and comfort.
Ingredients
- 10 large mushroom caps (portobello or cremini), stems removed
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- Optional: red pepper flakes for heat
- Chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
- Clean mushrooms and gently remove stems. Place caps gill-side up on the baking dish.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Add chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- In a bowl, combine cooked spinach with ricotta, Parmesan, salt, pepper, and nutmeg. Mix well.
- Spoon the spinach mixture evenly into each mushroom cap.
- Bake for 20–25 minutes until mushrooms are tender and tops are lightly golden.
- Garnish with fresh parsley and serve warm.
Notes
- Use baby spinach for a more delicate texture.
- Add red pepper flakes for a hint of spice.
- Can be prepped ahead and baked just before serving.
- For extra richness, top with shredded mozzarella before baking.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
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