Name: Creamy Spinach and Ricotta Stuffed Mushrooms Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 6 medium portobello mushrooms; 5 oz / 145 g frozen spinach, thawed; 4.5 oz / 130 g ricotta cheese; Salt and black pepper, to taste; 10 sun-dried tomatoes, chopped into strips; ½ oz / 15 g panko breadcrumbs; ½ oz / 15 g freshly grated parmesan cheese; Pinch of garlic powder; 2 teaspoons extra virgin olive oil; Olive oil spray

Introduction

Stuffed mushrooms with a creamy spinach and ricotta filling make a delicious and satisfying appetizer or side dish. This easy recipe blends earthy portobello mushrooms with a rich, cheesy stuffing that’s perfect for any occasion. Ready in just 30 minutes, it’s a flavorful crowd-pleaser you can enjoy year-round.

The image shows a white baking tray filled with multiple stuffed portobello mushroom caps, each with three visible layers. The bottom layer is the dark brown mushroom cap, the middle layer is a creamy green mix of spinach and cheese, and the top layer is golden brown crumbs with pieces of dried reddish sun-dried tomatoes scattered on top. Some crumbs are also spread around the mushrooms on the tray. The tray sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 425°F / 220°C. Remove the stems from the mushrooms and clean the outsides and gills with damp paper towels. You may remove the gills if you prefer, but leaving them adds extra flavor. Save the stems for another recipe if you like.

Step 2: Place the mushrooms upside down on an oven tray, ideally on a wire rack to allow moisture to drip away. Bake for 10–15 minutes until cooked through.

Step 3: While the mushrooms bake, drain and press excess liquid from the thawed spinach. Transfer to a large bowl and stir in the ricotta cheese. Season well with salt and black pepper.

Step 4: In a separate bowl, combine the panko breadcrumbs, parmesan cheese, garlic powder, and olive oil to create the crumb topping.

Step 5: Remove the mushrooms from the oven and pat dry. Spoon the spinach and ricotta mixture evenly into each mushroom cap. Chop the sun-dried tomatoes into smaller strips and arrange on top.

Step 6: Sprinkle the breadcrumb mixture over each stuffed mushroom. Return to the oven and bake for 10 minutes. If the topping hasn’t browned enough, place under the grill for a few minutes, watching carefully to avoid burning.

Tips & Variations

Use fresh spinach instead of frozen by sautéing and draining it well before mixing with ricotta.

Add chopped fresh herbs like basil or parsley to the filling for extra flavor.

Swap ricotta for cream cheese for a richer texture.

Include chopped nuts such as walnuts in the crumb topping for added crunch.

FAQs

Can I prepare these mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms in advance and refrigerate them for a few hours before baking. Just add the breadcrumb topping right before baking to keep it crisp.

Can I use other types of mushrooms?

Portobello mushrooms work best because they have large caps, but you can try cremini or button mushrooms with smaller portions of filling. Adjust cooking time accordingly for smaller mushrooms.