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Spinach Ricotta Stuffed Mushrooms

These savory, creamy, and cheesy spinach ricotta stuffed mushrooms make an elegant appetizer perfect for any occasion, from parties to holiday tables.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Mushrooms
  • 18 to 20 pieces medium button or cremini mushrooms
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Filling
  • 1 cup ricotta cheese
  • 1 cup chopped spinach, cooked and squeezed dry
  • 1/3 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon chili flakes (optional)
  • Salt and pepper to taste
Now For the Topping
  • 1/4 cup mozzarella or extra parmesan
  • Light drizzle olive oil

Method
 

Preparation
  1. Wipe mushrooms clean with a damp towel or paper towel, avoiding soaking them.
  2. Remove stems carefully and keep the caps whole, chopping stems to add to filling if desired.
Pre-Roasting the Mushroom Caps
  1. Preheat oven to 400°F (200°C).
  2. Toss mushroom caps with olive oil, salt, and pepper, then arrange them open-side up on a baking tray.
  3. Bake for 8 minutes to release moisture and improve texture.
Preparing the Filling
  1. Cook fresh spinach briefly until wilted, then squeeze out as much water as possible before chopping.
  2. In a bowl, combine ricotta, chopped spinach, parmesan, garlic, parsley, seasoning, salt, and pepper.
  3. Mix until creamy and thick enough to spoon easily.
Stuffing the Mushrooms
  1. Remove pre-roasted caps from the oven and spoon filling generously into each cap.
  2. Create slight mounds on top without pressing too hard.
Adding the Topping
  1. Sprinkle mozzarella or extra parmesan over the stuffed mushrooms.
  2. Drizzle lightly with olive oil.
Baking
  1. Return the tray to the oven and bake for 15 to 18 minutes until tender and tops are lightly browned.
  2. Optional: Broil for 1 minute for deeper color, watching closely.
Serving
  1. Let mushrooms rest for 3 to 5 minutes after baking to settle filling.
  2. Serve warm for best flavor and texture.

Notes

Store leftovers in an airtight container for up to 3 days; freeze baked mushrooms in a single layer first, then transfer to containers.