These Spinach and Ricotta Stuffed Mushrooms make the perfect one-bite snack or appetizer! They're packed with a decadently creamy ricotta cheese filling, fresh spinach, garlic and finished off with some parmesan! They're easy to make and great for a party!
Course Appetizer, Dinner, Snack
Cuisine American, Appetizer, Canadian, Cheese, Christmas, Healthy, Holiday, Party Food
Prepare a baking dish with a drizzle of olive oil and rip the stems out of the mushrooms, adding the mushrooms to the baking dish upside down.
Add the ricotta cheese, chopped spinach, salt and pepper, garlic, and dried parsley to a bowl and stir everything together until combined.
Spoon the mixture into the mushroom caps, dividing the mixture evenly among the caps.
Top each one with a bit of the Parmesan cheese and bake at 375 °F (190 °C) for about 25-30 minutes, or until the tops are golden brown!
Serve with some chopped fresh parsley for garnish (optional).
Notes
Make ahead instructions
To prepare this in advance, prepare the filling one day ahead, and then Stuff the mushrooms just before baking. The filling can release some liquid as it sits, so I wouldn’t stuff the mushrooms with it until right before baking because you don’t want soggy mushrooms .