Spinach Ricotta Stuffed Mushrooms
Mushroom caps pre-roasted to dry them out, then filled with garlicky spinach, ricotta and parmesan and baked until golden. An easy party appetizer.
- Prep20 min
- Cook25 min
- Total45 min
- Servings6
- Net carbs*5.4 g
- LevelEasy
Stuffed mushrooms are the appetizer that disappears first at every gathering. These are filled with a creamy mix of ricotta, wilted spinach, garlic and the chopped mushroom stems, then topped with mozzarella and parmesan. They bake into bite-size cups with a golden, slightly crisp top and a soft, savory center. Serve them warm on a platter or as a snack with a glass of wine.
Mushrooms are full of water, and that water ends up in the filling if you skip one step. Roast the empty caps upside down for 10 minutes first. They release their liquid onto the pan instead of into the ricotta, so the filled mushrooms stay neat and the bottoms do not turn soggy.
Ingredients
Makes 24 stuffed mushrooms (4 per serving). Tap an item to check it off.
Equipment
- Rimmed baking sheet
- Wire rack (optional)
- 10-inch skillet
- Mixing bowl
- Small spoon
Instructions
- Heat the oven to 400°F. Wipe the mushrooms clean, pull out the stems and finely chop the stems.
- Brush the caps with 1 tablespoon of the olive oil and set them upside down on the baking sheet. Roast for 10 minutes, then flip them right side up and pour off any liquid.
- Meanwhile, heat the remaining oil in a 10-inch skillet over medium heat. Cook the chopped stems for 4 minutes, until their liquid evaporates.
- Add the garlic and spinach and cook for 2 minutes, until the spinach wilts and the pan looks dry. Let cool for 5 minutes.
- In a bowl, mix the ricotta, half of the parmesan, the spinach mixture, salt, pepper and red pepper flakes.
- Spoon the filling into the caps, mounding it slightly. Top with the mozzarella and the rest of the parmesan.
- Bake for 12 to 15 minutes, until the filling is hot and the cheese is golden in spots. Sprinkle with parsley and serve warm.
Estimated nutrition per serving
- Calories
- 168
- Total carbs
- 6.7 g
- Fiber
- 1.3 g
- Net carbs
- 5.4 g
- Protein
- 10.3 g
- Fat
- 11.9 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 6 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Pick mushrooms about 2 inches across. Smaller caps are fiddly to fill and dry out in the oven.
- Wipe mushrooms with a damp paper towel instead of rinsing. Soaked mushrooms leak more water as they bake.
Substitutions
- White mushrooms → cremini mushrooms Same size and amount. Deeper, earthier flavor. Similar carb estimate.
- Ricotta → cream cheese Use 6 ounces, softened. Richer, denser filling with slightly fewer carbs per serving.
- Fresh spinach → frozen spinach Use 1/2 cup thawed frozen spinach squeezed very dry. Skip the wilting step.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container, up to 3 days. You can also fill the roasted caps a day ahead and bake right before serving.
- Freezer
- Not recommended. Thawed mushrooms turn watery and the ricotta becomes grainy.
- Reheat
- Bake at 350°F for 8 to 10 minutes, until hot. The microwave works but softens the tops.
Questions cooks ask
Can I make these ahead for a party?
Yes. Roast the caps and make the filling up to a day ahead. Fill, then bake when guests arrive, adding 2 to 3 minutes since they start cold.
