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

Units Scale

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

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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