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Creamy spinach and ricotta stuffed mushrooms on a serving platter

Creamy Spinach and Ricotta Stuffed Mushrooms

These delightful Creamy Spinach and Ricotta Stuffed Mushrooms are an elegant and flavorful appetizer, perfect for any gathering. Large mushroom caps are filled with a rich mixture of creamy ricotta, tender spinach, and savory seasonings, then baked until golden and bubbly.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 count Large cremini mushrooms, stems removed
  • 1 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 5 oz Fresh spinach, chopped
  • 1 cup Ricotta cheese, whole milk
  • 1/4 cup Parmesan cheese, grated
  • 2 tbsp Breadcrumbs
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Red pepper flakes optional

Equipment

  • Baking sheet
  • Mixing bowl
  • Spoon
  • Small knife

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and clean mushrooms; gently remove stems and set caps aside.
  2. Finely chop the mushroom stems and mince the garlic.
  3. Heat olive oil in a pan over medium heat, then sauté chopped mushroom stems and garlic until softened.
  4. Add spinach to the pan and cook until wilted; remove from heat and let cool slightly, then squeeze out any excess liquid.
Filling and Baking
  1. In a bowl, combine ricotta cheese, grated Parmesan, breadcrumbs, salt, pepper, red pepper flakes (if using), and the cooked spinach mixture.
  2. Spoon the ricotta mixture generously into each mushroom cap, mounding it slightly.
  3. Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
  4. Serve warm as an appetizer.

Notes

For extra flavor, sprinkle some grated Parmesan cheese over the tops before baking.