Creamy Ricotta and Spinach-Stuffed Mushrooms

Ricotta and Spinach Stuffed Mushrooms are a delightful, cheesy appetizer or side dish that’s perfect for any occasion. Whether you’re preparing for a holiday feast, dinner party, or simply want to serve something special at home, this recipe is sure to impress. The earthy flavor of mushrooms pairs beautifully with the creamy ricotta and spinach filling, creating a light yet satisfying dish. It’s also a fantastic vegetarian option that will satisfy everyone at the table. The combination of ricotta, Parmesan, and breadcrumbs adds a rich, cheesy texture, while the spinach brings a fresh and nutritious element to this comfort food.

Ingredients:

• 12 large white or cremini mushrooms
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Preheat the oven: Set the oven to 375°F (190°C) and let it heat up while you prepare the mushrooms.
2. Prepare the mushrooms: Clean the mushrooms thoroughly and remove the stems. Set the mushroom caps aside and finely chop the stems. These will be added to the filling mixture, ensuring nothing goes to waste.
3. Cook the mushroom stems and garlic: Heat the olive oil in a skillet over medium heat. Once hot, add the chopped mushroom stems and garlic. Sauté them until the stems become tender and the garlic is fragrant, approximately 3-4 minutes.
4. Add the spinach: Stir the chopped spinach into the skillet with the cooked mushroom stems. Cook until the spinach wilts, which will take about 2 minutes. Remove the skillet from the heat and allow the mixture to cool slightly.
5. Make the filling: In a mixing bowl, combine the ricotta cheese, Parmesan cheese, breadcrumbs, dried basil, salt, and pepper. Once the mushroom stem and spinach mixture has cooled, fold it into the ricotta mixture. This will form a rich, flavorful filling for the mushrooms.
6. Stuff the mushrooms: Spoon the ricotta filling into the mushroom caps, pressing down slightly to ensure the filling is evenly distributed. Don’t overstuff them, as the filling will slightly expand as it bakes.
7. Bake the mushrooms: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or a lightly greased pan. Bake them in the preheated oven for 15-20 minutes or until the tops are golden brown and the mushrooms are tender.
8. Serve: Garnish with fresh parsley before serving, if desired. Serve them hot as an appetizer, side dish, or light meal.

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories per serving: 120 kcal

Tips:

• For a more decadent flavor, you can add a small amount of cream cheese to the filling, which will enhance the creamy texture.
• Swap out the Parmesan for Pecorino Romano for a sharper flavor or add a bit of mozzarella for an extra gooey, cheesy result.
• If you’re not a fan of breadcrumbs, almond flour can be used as a gluten-free alternative.
• If you prefer a more intense garlic flavor, increase the amount of garlic or add a pinch of garlic powder to the ricotta mixture.

Benefits:

• This dish is an excellent source of vitamins and minerals. Mushrooms are rich in antioxidants and vitamin D, while spinach provides vitamins A and C, iron, and fiber. The ricotta cheese adds a good dose of protein and calcium.
• It’s a perfect vegetarian appetizer that’s also low in carbs, making it a great option for those looking for a healthy and delicious starter.
• These stuffed mushrooms are versatile and can be served as part of a party platter, light lunch, or even as a side dish to a main course.

FAQs:

1. Can I make these stuffed mushrooms in advance? Yes, you can prepare the stuffed mushrooms ahead of time and store them in the fridge until you’re ready to bake. Assemble them, cover the baking sheet with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, just pop them in the oven.
2. Can I freeze stuffed mushrooms? While you can freeze stuffed mushrooms, keep in mind that the texture of the mushrooms may change slightly after freezing and thawing. To freeze, assemble the mushrooms and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe container. Bake them directly from frozen, adding a few extra minutes to the cooking time.
3. What other types of mushrooms can I use for this recipe? You can substitute white or cremini mushrooms with baby portobellos for a heartier version. Larger mushrooms, like portobellos, also work well and can turn this into a main dish.
4. Can I add other ingredients to the filling? Absolutely! You can add cooked sausage, crumbled bacon, or sun-dried tomatoes for more flavor and texture. Just make sure to balance the filling so it doesn’t become too dense.

Conclusion: Ricotta and Spinach Stuffed Mushrooms are the perfect blend of creamy, savory, and earthy flavors. This dish is easy to prepare, yet impressive enough for any special occasion. Whether you’re serving them as an appetizer or a side dish, these stuffed mushrooms will undoubtedly become a favorite at your table. With a minimal prep time and wholesome ingredients, it’s a recipe you’ll return to again and again.