Spinach and ricotta stuffed mushrooms are an easy appetizer made in just 30 minutes. Filled with a creamy spinach ricotta mixture and baked in the oven, this mushroom appetizer is perfect for a potluck or the holiday season!
Easy appetizers are great for the busy holiday season as well as last minute get togethers. These ricotta stuffed mushrooms are the perfect one-bite snack that are prepared in just a few minutes.
This quick vegetarian appetizer would be great with Italian rice balls or air fryer calamari for Christmas or with a spiral ham and au gratin potatoes for Easter.
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🍄 Ingredient notes
- Mushrooms - Baby bella mushrooms are also known as cremini mushrooms. They have a darker brown cap and a more intense flavor than white button mushrooms. White mushrooms can be used as a substitute, if needed.
- Ricotta - Ricotta is an Italian whey cheese that is used in a variety of Italian dishes. It can based used in both sweet or savory recipes, such as lasagna, cannoli filling, manicotti or ricotta cake. Whole milk ricotta will make a creamier filling that isn't watery. Straining the ricotta cheese through cheesecloth or a tea towel will make a thicker filling.
- Pecorino Romano - This hard, salty Italian cheese is very similar to parmesan cheese. Grated fresh parmesan or asiago can be used as alternatives.
- Spinach - Baby spinach leaves add a fresh, earthy taste that pairs well with the simple ricotta cheese mixture and cremini mushrooms. They do not need to be cooked before hand. Frozen spinach can be used, but may have a slightly bitter taste. Frozen spinach should be thawed and drained thoroughly before using it.
📋 Substitutions and variations
- Meat - Cook some ground Italian sausage and then fold it into the ricotta cheese mixture after it has been processed with the other ingredients.
- Nuts - Fold chopped walnuts into the ricotta cheese mixture or sprinkle them on top for added texture.
- Dinner - This spinach and ricotta filling can be used for large portobello mushrooms for a bigger or entree style vegetarian meal.
🔪 Step by step instructions
First, remove the stems from the caps of the mushrooms and then place mushrooms on a baking sheet lined with parchment paper.
Mix the ricotta cheese, fresh spinach, pecorino romano, kosher salt, black pepper and red pepper flakes in a food processor until smooth.
Use a small spoon to pack the spinach ricotta filling into each mushroom cap, being careful not to overfill the caps.
Sprinkle the tops of the filled mushroom caps with extra pecorino romano cheese and then bake in the oven until lightly browned.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- The mushroom stems can simply be snapped off to remove them. A spoon can also be used to slightly scrape out the insides to provide more room for the filling.
- Make sure to scrape down the sides of the food processor during the mixing process so you can be sure everything is well incorporated.
- Pack the filling into the caps to fully stuff them, but be careful not to overfill. The filling can be piled up a little bit, but if there is too much, it will melt over the sides.
- The mushroom caps should be slightly shriveled and the cheese on top should be slightly browned after baking. Turn the broiler on for a minute or two at the end to further brown the cheese, if desired.
💭 Frequently asked questions
When cleaning the mushrooms before using them, don't soak them in water. Gently wipe them off with a wet paper towel to remove any excess dirt so they don't retain excess liquid.
🥘 Alternative cooking methods
Air Fryer - Prepare the mushrooms as directed and air fry at 350˚ for 15-17 minutes until the mushrooms are slightly shriveled and the cheese is lightly browned.
⏲️ Make ahead instructions
These spinach and ricotta stuffed mushrooms can be prepared up to 24 hours ahead of time. Prepare them up until baking time and store them on a baking tray or plate, covered in plastic wrap, in the refrigerator. Bake as directed.
🥡 Storage suggestions
Leftover spinach and ricotta stuffed mushrooms will keep for 2-3 days in the refrigerator in an airtight container. Reheat leftovers in the microwave or oven.
🧀 More appetizer recipes
If you loved this recipe for spinach and ricotta stuffed mushrooms, check out these other appetizer recipes that I know you will love too!
📖 Recipe
Spinach and Ricotta Stuffed Mushrooms
Ingredients
- 16 ounces baby bella mushrooms also known as cremini mushrooms
- 1 cup ricotta cheese
- 1 cup baby spinach packed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup grated pecorino romano cheese plus extra for sprinkling on top
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 375˚ and line a sheet pan with parchment paper or foil.
- Remove the stems from the mushrooms and discard. Place the caps on the prepared sheet pan upside down.
- Combine the remaining ingredients in a food processor and mix for 15-30 seconds until the mixture is combined. Scrape down the side and pulse 2-3 more times to make sure everything is combined.
- Use a small spoon to pack the ricotta filling into each of the mushroom caps, being careful not to overfill them.
- Sprinkle the tops of the filled mushrooms with extra pecorino romano cheese.
- Bake the mushrooms in the preheated oven for 20-22 minutes until the cheese is lightly browned and mushrooms are slightly shriveled.
Notes
- Mushroom stems can be snapped off or a spoon can be used to scrape out the insides so there is more room for the filling.
- Be careful not to overfill the caps or the filling will bubble over the sides.
- The broiler can be turned on for a minute or two at the end to further brown the cheese, if desired.
Substitutions and Variations
- Mushrooms - White button mushrooms can be used as a substitute.
- Ricotta - Strain the ricotta cheese through cheesecloth for a thicker filling.
- Pecorino Romano - Parmesan or asiago can be used as alternatives.
- Spinach - Frozen spinach can be used, but may have a slightly bitter taste. Frozen spinach should be thawed and drained thoroughly before using it.
- Meat - Cook some ground Italian sausage and fold it into the ricotta cheese mixture after it has been mixed with the spinach.
- Nuts - Fold chopped walnuts into the ricotta cheese mixture or sprinkle them on top for added texture.
- Dinner - This filling can be used for large portobello mushrooms for a bigger or entree style vegetarian meal.
- Air Fryer - Prepare the mushrooms as directed and air fry at 350˚ for 15-17 minutes until the mushrooms are slightly shriveled and the cheese is lightly browned.
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