Spinach Ricotta Stuffed Mushrooms – Easy & Delicious Appetizer
I don’t know about you, but I love having a go-to appetizer that feels fancy without the fuss. These spinach and ricotta stuffed mushrooms are just that – easy to make, totally satisfying, and always a hit.
The creamy filling, packed with spinach, ricotta, Parmesan, and a little garlic, is the kind of savory combo that makes people go back for seconds (and thirds). They’re perfect for holidays, potlucks, or even when you’re just in the mood for something warm and cheesy.
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If you’re looking for a simple yet impressive appetizer, these spinach and ricotta stuffed mushrooms are sure to steal the show!
How to Make Spinach Ricotta Stuffed Mushrooms
Here are the ingredients you need to make these spinach ricotta stuffed mushrooms, plus step by step instructions for how to make them.
Ingredients
- 8 oz baby Bella mushrooms
- 1/2 cup ricotta cheese
- 1/4 cup frozen spinach, thawed and well drained
- 2 tbsp grated Parmesan
- 1 tsp minced garlic
- Fresh parsley to garnish
Step by Step Instructions
1. Preheat your oven to 350°F. Finely chop the parsley and set it aside for garnish.
2. Gently wash the mushrooms, remove the stems, and place the caps upside down in a small baking dish.
3. In a medium bowl, stir together the ricotta cheese, thawed and drained spinach, Parmesan, and minced garlic until well combined.
4. Spoon the cheesy spinach filling into each mushroom cap, pressing lightly to fill them evenly.
5. Transfer the dish to the oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are slightly golden.
6. Remove from the oven and sprinkle with chopped fresh parsley.
7. Serve warm and enjoy!
There’s something comforting about pulling a tray of stuffed mushrooms out of the oven – bubbly, golden, and ready to be devoured. These little bites may be simple, but they bring big flavor and that homemade touch everyone loves. Whether you’re serving them up for guests or sneaking a few for yourself before the party starts (guilty!), this recipe is one you’ll keep coming back to.
More Appetizer Bites
- Pigs in a Blanket
- Air Fryer Pig Shots
- Bacon Wrapped Pineapple Bites
- Lil Smokies Tater Tot Bites
- Air Fryer Bacon Wrapped Dilly Bites
- Air Fryer Mini Baked Potato Bites
Spinach Ricotta Stuffed Mushrooms
Ingredients
- 8 oz baby Bella mushrooms
- 1/2 cup ricotta cheese
- 1/4 cup frozen spinach, thawed and well drained
- 2 tbsp grated Parmesan
- 1 tsp minced garlic
- Fresh parsley to garnish
Instructions
- Preheat your oven to 350°F. Finely chop the parsley and set it aside for garnish.
- Gently wash the mushrooms, remove the stems, and place the caps upside down in a small baking dish.
- In a medium bowl, stir together the ricotta cheese, thawed and drained spinach, Parmesan, and minced garlic until well combined.
- Spoon the cheesy spinach filling into each mushroom cap, pressing lightly to fill them evenly.
- Transfer the dish to the oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are slightly golden.
- Remove from the oven and sprinkle with chopped fresh parsley.
- Serve warm and enjoy!
