Stuffed Mushrooms with Spinach and Ricotta


Serves: 6



Additions & Substitutions

Garnish with chopped parsley and a drizzle of olive oil or a balsamic vinegar reduction.


6 Medium Portabello Mushrooms or Large Cremini Mushrooms
1 tblsp olive oil

1/4 cup chopped spinach, thawed and excess water squeezed out
1/2 cup firm ricotta
1/8 cup Parmesan cheese,grated
1/2 cup shredded cheese (cheddar, Monterey Jack, Gruyere)
2 tsp garlic, minced
1 egg, lightly whisk
Pinch of nutmeg
Fresh ground pepper, to taste
Kosher salt, to taste
Mix together until well blended
3 slices of mozzarella, divided


Preheat oven 325 F.

Prepare a rimmed cooking sheet.
Clean mushrooms brush off and remove stems. Place face down on sheet and brush with olive oil Place in preheat oven and bake for 10 minutes.
Remove and set aside.

Prepare stuffing while mushrooms are in the oven.
Stuff each mushroom with cheese mixture topping with a piece of the mozzarella.
Roast in preheat 325 F oven for 10 – 15 minutes.

Remove from oven.
Serve immediately.