Spinach and Ricotta Stuffed Mushrooms

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Milan

Large mushroom caps stuffed with a creamy mixture of ricotta, spinach, and Parmesan, then baked to perfection.

Spinach and Ricotta Stuffed Mushrooms ingredients flat lay

Spinach and ricotta stuffed mushrooms

Spinach and Ricotta Stuffed Mushrooms

Large mushroom caps stuffed with a creamy mixture of ricotta, spinach, and Parmesan, then baked to perfection.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Course: Side Dish
Cuisine: Italian
Keyword: Stuffed Mushrooms, Vegetarian
Servings: 4 servings
Calories: 110kcal

Ingredients

  • 12 large button mushrooms stems removed
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup spinach chopped
  • 1 garlic clove minced
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 375F (190C).
  • In a bowl, mix ricotta, Parmesan, spinach, garlic, salt, and pepper.
  • Spoon the filling into each mushroom cap and place on a baking sheet.
  • Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
  • Serve warm as a flavorful side dish.

Notes

Chef's Tip: Squeeze any excess water from the chopped spinach before mixing it in, or the filling will turn watery in the oven. Keto Swap: none needed - naturally keto.

Nutrition

Calories: 110kcal | Protein: 6g | Fat: 8g | Fiber: 1g
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Spinach and Ricotta Stuffed Mushrooms being filled

About This Dish

A delicious, low-carb side dish that’s high in protein and healthy fats. The creamy filling pairs wonderfully with the earthy flavor of the mushrooms.

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