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Spinach ricotta stuffed mushrooms
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Spinach Ricotta Stuffed Mushrooms

These spinach ricotta stuffed mushrooms are a creamy, savory appetizer perfect for parties or holidays. They’re an easy vegetarian dish everyone will love!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Snack
Servings: 10
Author: Carol

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!