Spinach and Ricotta Stuffed Mushrooms
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!
Servings 8 mushrooms
- 8 large white mushrooms
- a drizzle of olive oil
- 1/2 cup ricotta cheese
- 1/4 cup finely chopped fresh spinach
- a pinch of salt and pepper
- 2 cloves fresh garlic, finely minced
- 1/2 tsp dried parsley
- 2 tbsp grated Parmesan cheese
- Fresh parsley for garnish
Preheat your oven to 375 degrees Fahrenheit.
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 for about 25-30 minutes, or until the tops are golden brown!
Serve with some chopped fresh parsley for garnish (optional).
Serving: 1serving | Calories: 38kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg