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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!
Course Appetizer, Dinner, Snack
Cuisine American, Appetizer, Canadian, Cheese, Christmas, Healthy, Holiday, Party Food
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 mushrooms
Calories 38kcal
Author Chrissie (thebusybaker.ca)


  • 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