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baked stuffed mushrooms filled with creamy spinach and ricotta on a slate platter, wide horizontal shot, golden tops and parmesan, warm natural light, shallow depth of field, landscape orientation

Stuffed Mushrooms with Spinach and Ricotta

Mushroom caps filled with garlic, spinach, and ricotta.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 20 button mushrooms stems removed
  • 1 cup ricotta
  • 2 cups fresh spinach chopped
  • 2 cloves garlic minced
  • 1/4 cup grated parmesan
  • 2 tbsp olive oil

Method
 

  1. Heat oven to 375F and arrange mushroom caps on a baking sheet.
  2. Saute spinach and garlic in olive oil until wilted, then cool slightly.
  3. Stir the spinach into the ricotta with the parmesan and a pinch of salt.
  4. Spoon the filling generously into each mushroom cap.
  5. Bake 18 to 20 minutes until the mushrooms are tender and the tops are golden.
  6. Serve warm.

Notes

Wipe mushrooms with a damp towel instead of rinsing so they don't get soggy.