Creamy spinach and ricotta-stuffed mushroom caps, baked until golden — an easy, elegant Italian-inspired appetizer.
# Ingredient List:
→ Mushrooms
01 - 16 large white or cremini mushroom caps, stems reserved
02 - 1 tbsp olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Filling
05 - 1 cup packed fresh spinach, finely chopped
06 - 1 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 large garlic clove, minced
09 - 2 tbsp fresh parsley, finely chopped
10 - 1 tbsp fresh basil, finely chopped (or 1 tsp dried basil)
11 - 1/4 tsp ground nutmeg
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Topping
14 - 2 tbsp grated Parmesan cheese
15 - 2 tbsp breadcrumbs (optional for crunch)
16 - 1 tbsp olive oil
# How-To Steps:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper; arrange mushroom caps gill-side up on the sheet.
02 - Wipe mushrooms with a damp paper towel, remove stems and set caps aside; finely chop the reserved stems.
03 - Brush caps with 1 tbsp olive oil and season lightly with salt and black pepper, then place them back on the prepared sheet.
04 - Warm a skillet over medium heat, add chopped stems and minced garlic, sauté until softened, about 2 minutes.
05 - Add chopped spinach to the skillet and cook until just wilted, about 2 minutes; remove from heat and let the mixture cool slightly.
06 - Combine ricotta, 1/4 cup Parmesan, the sautéed stem-and-spinach mixture, parsley, basil, nutmeg, 1/2 tsp salt and 1/4 tsp pepper in a bowl and mix until homogeneous.
07 - Spoon the filling into each mushroom cap, mounding slightly to create an even top.
08 - In a small bowl mix 2 tbsp Parmesan, breadcrumbs if using, and 1 tbsp olive oil; sprinkle the mixture evenly over the stuffed caps.
09 - Bake for 20–25 minutes until mushrooms are tender and tops are golden; allow to rest 5 minutes before serving and garnish with additional fresh herbs if desired.
