Spinach and Ricotta Stuffed Mushrooms

May 30, 2020Niketa
Spinach and Ricotta Stuffed Mushroom recipe

I can quite literally have mushrooms at any point of the day and in any form. I love stuffed mushrooms but somehow don’t have them quite often. I offered to help my sister clean her house over the weekend and as we were cleaning the refrigerator and found a box of Ricotta cheese and mushrooms staring wide at me. I couldn’t control my temptation and ended up cooking this easy recipe to satisfy my mushroom cravings.

A simple creamy Ricotta mixture stuffed into any choice of your mushroom, topped with freshly cracked pepper, earthy spinach leaves and baked to perfection makes it an amazing appetizer. 

If Ricotta cheese isn’t readily available you can also use cottage cheese/paneer.

Print Recipe

Spinach and Ricotta Stuffed Mushrooms

      Ingredients

      • 1 Flat mushroom
      • 2 Chestnut mushrooms
      • 5 tbsp Ricotto cheese
      • 2 tbsp Cream
      • 1 tsp Freshly cracked pepper
      • Salt to taste
      • Olive oil to drizzle
      • 1 cup Spinach leaves

      Directions:

      • 1)

        Preheat the oven to 350 deg. 

      • 2)

        Line the baking tray with a baking sheet.

      • 3)

        Wash and pat dry the mushrooms, remove the stem.

      • 4)

        Chop the stems and spinach leaves and put them in a bowl.

      • 5)

        Next add Ricotto cheese, cream, freshly cracked pepper and salt to taste. 

      • 6)

        Drizzle some oil on the mushrooms and stuff them with the Ricotto mixture. 

      • 7)

        Place the stuffed mushrooms in the baking tray and bake them for 20-25 minutes. 

        Spinach and Ricotta Stuffed Mushrooms recipe
        Spinach and Ricotta Stuffed Mushrooms recipe

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