Creamy Spinach and Ricotta Stuffed Mushrooms
These spinach and ricotta stuffed mushrooms are a creamy, savory appetizer that’s easy to make and great for parties or holiday gatherings.
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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.
Servings: 12
Calories: 90kcal