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–+ servings
spinach and ricotta cheese stuffed mushrooms on a wooden tray with fresh spinach around.

Spinach and Ricotta Stuffed Mushrooms

Amanda
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!
5 from 1 vote
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course Appetizers
Cuisine American, Italian
Servings 8 servings
Calories 79 kcal

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.
 

Make Ahead and Storage Instructions

Prepare the mushrooms up until baking time and store them on the sheet pan or on a plate, covered in plastic wrap, in the refrigerator. Bake as directed.
Leftovers will keep for 2-3 days in the refrigerator in an airtight container. Reheating can be done in the microwave or oven.
 

Nutrition

Serving: 3mushroomsCalories: 79kcalCarbohydrates: 4gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 216mgPotassium: 312mgFiber: 0.5gSugar: 1gVitamin A: 520IUVitamin C: 1mgCalcium: 111mgIron: 0.5mg
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