Creamy Spinach and Ricotta Stuffed Mushrooms
These Creamy Spinach and Ricotta Stuffed Mushrooms are a tasty appetizer made with mushroom caps that hold a cheesy ricotta and spinach filling. Ready in just 25 minutes!
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You can serve them at a holiday party, bring them to a potluck, or even enjoy them as a light snack at home.
Serve them with my Cheese Platter or my Salmon and Cheese Mini Quiches.
How to Make Creamy Spinach and Ricotta Stuffed Mushrooms
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 350°F.
2. Wash the mushrooms and remove the stems. Arrange the mushroom caps upside down in a small baking dish.
3. In a medium bowl, mix the ricotta, spinach, parmesan, and garlic.
4. Spoon the mixture into the mushroom caps.
5. Bake for 20–25 minutes, until the tops are golden and bubbly.
6. Garnish with fresh chopped parsley and serve warm.
Serve and Enjoy!
Important Recipe Notes
- Use fresh mushrooms for the best texture and flavor. Baby bella mushrooms work great, but white mushrooms are fine too.
- Drain the spinach well to prevent a watery filling. You can squeeze it in a clean kitchen towel or use paper towels.
- You can clean and stuff the mushrooms a few hours before baking. Keep them in the fridge until ready to bake.
- Don’t overfill the mushrooms, as the filling may spill over during baking.
- Bake until golden: Keep an eye on them in the last few minutes; you want the tops bubbly and lightly golden.
- Serve warm for the best flavor, but they can also be enjoyed at room temperature for parties.
Creamy Spinach and 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 for garnish
Instructions
- Preheat the oven to 350°F.
- Wash the mushrooms and remove the stems. Arrange the mushroom caps upside down in a small baking dish.
- In a medium bowl, mix the ricotta, spinach, parmesan, and garlic together.
- Spoon the mixture into the mushroom caps.
- Bake for 20–25 minutes, until the tops are golden and bubbly.
- Garnish with fresh chopped parsley and serve warm.
