Go Back
spinach and ricotta stuffed mushroom caps with golden parmesan tops on a baking sheet, fresh herbs scattered around, on a kitchen counter, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Spinach and Ricotta Stuffed Mushrooms

Delicate mushroom caps feature a luscious spinach and ricotta filling, crowned with a touch of golden parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 16 large mushrooms stemmed
  • 1 cup ricotta cheese
  • 2 cups fresh spinach chopped
  • 0.25 cup grated parmesan
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 0.25 tsp salt

Method
 

  1. Preheat the broiler and arrange the mushroom caps on a baking sheet.
  2. Heat the olive oil and quickly wilt the spinach with the garlic, about 2 minutes.
  3. Stir the spinach into the ricotta with salt.
  4. Spoon the filling into the mushroom caps and sprinkle with parmesan.
  5. Broil 6-8 minutes until the mushrooms soften and the tops are golden.

Notes

Pat the mushrooms dry first so they don't get watery under the broiler.