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

Cook Time: 18

Total Time: 33

Course: Side Dish

Cuisine: Italian

Keyword: Stuffed Mushrooms, Vegetarian

Servings: 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

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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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