Creamy spinach and ricotta stuffed mushroom caps baked until golden, an easy, elegant vegetarian appetizer.
# Components:
→ Mushrooms
01 - 16 large white or cremini mushrooms
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Filling
04 - 1 cup (packed) fresh spinach, chopped
05 - 1 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1 large garlic clove, minced
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 tbsp fresh basil, finely chopped (or 1 tsp dried basil)
10 - 1/4 tsp ground nutmeg
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ Topping
13 - 2 tbsp grated Parmesan cheese
14 - 2 tbsp breadcrumbs (optional, for crunch)
15 - 1 tbsp olive oil
# Directions:
01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Clean the mushrooms with a damp paper towel. Remove and finely chop the stems; set aside.
03 - Place mushroom caps on the prepared baking sheet, gill side up. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.
04 - In a skillet over medium heat, sauté the chopped mushroom stems and garlic until softened, about 2 minutes. Add chopped spinach and cook until wilted, about 2 minutes more. Remove from heat and let cool slightly.
05 - In a bowl, combine ricotta, 1/4 cup Parmesan, sautéed spinach mixture, parsley, basil, nutmeg, salt, and pepper. Mix until well blended.
06 - Spoon the filling into each mushroom cap, mounding slightly.
07 - In a small bowl, mix 2 tbsp Parmesan, breadcrumbs (if using), and 1 tbsp olive oil. Sprinkle evenly over the stuffed mushrooms.
08 - Bake for 20–25 minutes, until mushrooms are tender and tops are golden.
09 - Let cool for 5 minutes before serving. Garnish with extra fresh herbs if desired.
