Spinach Ricotta Stuffed Mushrooms

My family are self-proclaimed mushroom fanatics, but sometimes even they can get a little tired of the same old sautéed mushrooms as a side dish. So, I decided to shake things up a bit and try something new for our Sunday dinner. Enter: Spinach Ricotta Stuffed Mushrooms. Let me tell you, these were a revelation! From the moment they came out of the oven, golden brown and bubbling, the aroma alone had everyone at the table drooling. The first bite was pure bliss – earthy mushrooms filled with a creamy, flavorful spinach and ricotta mixture that was both comforting and surprisingly light. Even my picky eaters, who usually shy away from anything green, devoured them. They were so good, in fact, that my husband declared them “the best mushrooms he’s ever had,” and my kids have been requesting them ever since. These Spinach Ricotta Stuffed Mushrooms are not just delicious; they are also surprisingly easy to make and incredibly versatile. Whether you are looking for a show-stopping appetizer, a satisfying vegetarian main course, or a flavorful side dish, these stuffed mushrooms are guaranteed to impress. Prepare to be amazed by how simple ingredients can come together to create something truly extraordinary. Get ready to transform ordinary mushrooms into an unforgettable culinary experience!

Ingredients for Spinach Ricotta Stuffed Mushrooms

• Large Cremini Mushrooms (18-24): These mushrooms, also known as baby bellas, provide the perfect earthy base for our stuffing. Their size and firm texture make them ideal for holding a generous amount of filling and they offer a more robust flavor compared to white button mushrooms.
• Fresh Spinach (10 ounces): Fresh spinach is the star of our filling, bringing a vibrant green color and a wealth of nutrients. It wilts down beautifully when cooked and provides a delicate, slightly sweet flavor that complements the ricotta perfectly.
• Ricotta Cheese (15 ounces, whole milk): Whole milk ricotta is essential for achieving that creamy, decadent texture we are looking for. Its slightly sweet and milky flavor creates the perfect base for our savory spinach and garlic mixture. Using whole milk ricotta also ensures a richer and more satisfying filling.
• Parmesan Cheese (1/2 cup, grated): Parmesan cheese adds a salty, umami-rich depth of flavor to the stuffing. Its nutty and slightly sharp taste complements the creamy ricotta and earthy mushrooms, while also helping to bind the filling together.
• Garlic (3 cloves, minced): Garlic is a foundational flavor builder in this recipe. Its pungent aroma and savory taste enhance both the spinach and ricotta, adding complexity and depth to the overall flavor profile. Freshly minced garlic is always preferred for the best flavor.
• Shallot (1 small, finely diced): Shallots offer a milder, slightly sweeter, and more nuanced flavor compared to onions. When sautéed, they add a delicate savory note to the filling that enhances the other flavors without overpowering them.
• Breadcrumbs (1/2 cup, Panko or Italian): Breadcrumbs, particularly Panko or Italian seasoned breadcrumbs, provide texture to the stuffing. They absorb moisture and help to create a slightly crumbly yet cohesive filling, adding a pleasant textural contrast to the soft mushrooms and creamy ricotta.
• Olive Oil (3 tablespoons): Olive oil is used for sautéing the shallots, garlic, and spinach, and also for brushing the mushrooms. It adds a fruity flavor and helps to prevent sticking while cooking. Extra virgin olive oil is recommended for its superior flavor and health benefits.
• Dried Oregano (1 teaspoon): Dried oregano adds a warm, slightly peppery, and aromatic flavor that is classic in Italian cuisine and pairs perfectly with spinach, ricotta, and garlic. It enhances the savory notes of the dish.
• Red Pepper Flakes (1/4 teaspoon, optional): A pinch of red pepper flakes provides a subtle hint of heat that balances the richness of the ricotta and adds a touch of complexity to the flavor. This is optional but recommended for those who enjoy a little kick.
• Salt and Black Pepper: Salt and freshly ground black pepper are essential for seasoning and enhancing all the flavors in the dish. Seasoning at each stage of cooking ensures a well-balanced and flavorful final product.

Instructions for Making Spinach Ricotta Stuffed Mushrooms

1. Prepare the Mushrooms: Begin by gently cleaning the cremini mushrooms. Use a damp paper towel or a mushroom brush to remove any dirt or debris. Avoid washing them under running water as they can absorb too much moisture, which can make them soggy. Carefully remove the stems from each mushroom cap. You can reserve the stems for another use, such as adding them to vegetable stock, soups, or finely chopping and sautéing them to add to the stuffing for extra mushroom flavor if desired, though this recipe does not specifically call for it.
2. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper for easier cleanup. Parchment paper will also prevent the mushrooms from sticking and make transferring them after baking much simpler.
3. Sauté Shallots and Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced shallot and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn the garlic. Burnt garlic can impart a bitter taste to the dish.
4. Wilt the Spinach: Add the fresh spinach to the skillet with the shallots and garlic. Cook, stirring frequently, until the spinach wilts down completely. This should only take a few minutes. Once wilted, remove the skillet from the heat and let the spinach cool slightly.
5. Drain Excess Moisture from Spinach: Once the spinach is cool enough to handle, squeeze out as much excess moisture as possible. This step is crucial to prevent the stuffing from becoming watery. You can do this by placing the spinach in a clean kitchen towel or cheesecloth and squeezing firmly. Alternatively, you can press the spinach against the side of the skillet with a spoon to remove excess liquid.
6. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, breadcrumbs, dried oregano, and red pepper flakes (if using). Add the squeezed spinach, sautéed shallots and garlic mixture to the bowl. Season generously with salt and freshly ground black pepper. Mix all ingredients together thoroughly until well combined and the filling is homogenous. Taste the filling and adjust seasoning as needed.
7. Stuff the Mushroom Caps: Brush the mushroom caps, both inside and out, with the remaining 1 tablespoon of olive oil. This will help them to soften and caramelize slightly during baking. Spoon the spinach ricotta filling generously into each mushroom cap, mounding it slightly. You want to fill each mushroom cap to the brim, creating a visually appealing and satisfyingly stuffed mushroom.
8. Bake the Stuffed Mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden brown on top. The mushrooms should be slightly softened and release some of their juices during baking.
9. Broil for Extra Browning (Optional): For a more golden brown and slightly crispy top, you can broil the stuffed mushrooms for the last 1-2 minutes of baking. Keep a close eye on them while broiling to prevent burning. The goal is to achieve a nice golden-brown color on the filling without overcooking the mushrooms.
10. Rest and Serve: Once baked, remove the stuffed mushrooms from the oven and let them rest for a few minutes before serving. This allows the filling to set slightly and the mushrooms to cool down enough to handle comfortably. Garnish with fresh parsley or extra grated Parmesan cheese if desired. Serve warm and enjoy!

Nutrition Facts for Spinach Ricotta Stuffed Mushrooms (per serving)

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 2-3 stuffed mushrooms
• Calories: Approximately 150-200 kcal per serving: This is a moderate calorie count, making them a relatively light and healthy option, especially considering they are packed with vegetables and protein.
• Protein: 8-10 grams per serving: Ricotta and Parmesan cheese contribute a good amount of protein, which is essential for satiety and muscle building.
• Fat: 10-12 grams per serving: The fat content comes primarily from the olive oil, ricotta, and Parmesan cheese. These are healthy fats that are important for overall health.
• Carbohydrates: 5-7 grams per serving: Carbohydrates are mainly from the breadcrumbs and vegetables, providing energy and fiber.
• Fiber: 2-3 grams per serving: Spinach and mushrooms are good sources of dietary fiber, which aids in digestion and promotes gut health.

Preparation Time for Spinach Ricotta Stuffed Mushrooms

• Prep Time: 20-25 minutes: This includes cleaning the mushrooms, chopping vegetables, preparing the filling, and stuffing the mushroom caps. The prep work is relatively straightforward and doesn’t require any advanced culinary skills.
• Cook Time: 20-25 minutes: Baking time in the oven is around 20-25 minutes, depending on your oven and desired level of browning.
• Total Time: Approximately 40-50 minutes: From start to finish, these stuffed mushrooms can be ready in under an hour, making them a great option for both weeknight meals and weekend gatherings.

How to Serve Spinach Ricotta Stuffed Mushrooms

These versatile stuffed mushrooms can be served in a variety of ways, making them suitable for different occasions and meal types:

• Appetizer:
  • Arrange them artfully on a platter garnished with fresh herbs like parsley or basil.
  • Serve them warm as a delightful starter for dinner parties or holiday gatherings.
  • Pair them with a light dipping sauce like marinara or a creamy garlic aioli for an extra touch of flavor.
• Side Dish:
  • Serve alongside grilled chicken, steak, or fish for a flavorful and healthy vegetable side.
  • Complement Italian-inspired mains like lasagna, pasta dishes, or chicken parmesan.
  • Add them to a vegetarian or vegan spread to offer a hearty and satisfying option.
• Main Course (Vegetarian):
  • Serve a larger portion (3-4 stuffed mushrooms per person) over a bed of quinoa, couscous, or polenta for a complete vegetarian meal.
  • Pair them with a side salad for a light yet satisfying lunch or dinner.
  • Consider serving them with a creamy tomato sauce or a drizzle of balsamic glaze to elevate the dish.
• Party Food:
  • Perfect for potlucks, buffets, or cocktail parties as they are easy to eat and transport.
  • They can be made ahead of time and reheated, making party prep more manageable.
  • Consider making mini stuffed mushrooms using smaller button mushrooms for bite-sized appetizers.

Additional Tips for Perfect Spinach Ricotta Stuffed Mushrooms

1. Choose the Right Mushrooms: Cremini mushrooms (baby bellas) are ideal because of their size and flavor. Avoid mushrooms that are bruised, damaged, or overly dry. Fresh, firm mushrooms will yield the best results.
2. Don’t Overcrowd the Pan When Sautéing Spinach: Sauté spinach in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the spinach instead of wilting it properly, and it will take longer to cook down.
3. Squeeze Out All Excess Moisture: This is a crucial step! Excess moisture from the spinach will make the filling watery and the mushrooms soggy. Squeeze the spinach thoroughly to ensure a flavorful and well-textured stuffing.
4. Taste and Adjust Seasoning: Always taste the ricotta filling before stuffing the mushrooms and adjust seasoning as needed. Salt, pepper, and herbs are key to bringing out the flavors. Don’t be afraid to add a little extra Parmesan or garlic if you feel it needs it.
5. Don’t Overstuff the Mushrooms: While you want to fill the mushroom caps generously, avoid overstuffing them to the point where the filling spills out excessively during baking. Overstuffed mushrooms can become messy and may not cook evenly.
6. Bake Until Tender, Not Mushy: Bake the mushrooms until they are tender but not mushy. Overbaking can make the mushrooms lose their texture and become watery. They should be slightly softened but still hold their shape.
7. Make Ahead of Time: You can prepare the stuffed mushrooms ahead of time and bake them just before serving. Stuff the mushrooms and store them covered in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
8. Get Creative with Fillings: While spinach and ricotta is a classic combination, feel free to experiment with other fillings! Try adding sautéed sausage, artichoke hearts, sun-dried tomatoes, different cheeses like goat cheese or mozzarella, or different herbs and spices to customize the recipe to your liking.

Frequently Asked Questions (FAQ) about Spinach Ricotta Stuffed Mushrooms

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the filling. Frozen spinach can sometimes be more watery than fresh spinach, so extra squeezing is crucial.

Q2: Can I make these stuffed mushrooms vegan?
A: Yes, you can easily make these vegan! Substitute the ricotta cheese with a vegan ricotta alternative made from tofu or cashews. Replace Parmesan cheese with nutritional yeast for a cheesy flavor, or use a vegan Parmesan alternative. Ensure your breadcrumbs are also vegan-friendly.

Q3: Can I add meat to the filling?
A: Absolutely! Sautéed Italian sausage, ground beef, or crumbled bacon would be delicious additions to the filling. Cook the meat thoroughly before adding it to the ricotta mixture. Reduce the amount of breadcrumbs slightly if adding meat to maintain the desired texture.

Q4: How do I store leftover stuffed mushrooms?
A: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven at 350°F (175°C) until heated through, or microwave them gently. They are best reheated in the oven to maintain their texture.

Q5: Can I freeze stuffed mushrooms?
A: Yes, you can freeze stuffed mushrooms, although the texture may change slightly upon thawing. Assemble and bake the mushrooms as directed, then let them cool completely. Freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Bake from frozen at 375°F (190°C) for about 30-40 minutes, or until heated through.

Q6: What if I don’t have cremini mushrooms? Can I use white button mushrooms?
A: White button mushrooms can be used, but cremini mushrooms are preferred for their more robust flavor. If using white button mushrooms, choose larger ones and be mindful that they may be slightly more delicate. You might need more mushrooms to achieve the same number of servings.

Q7: Can I use different types of cheese in the filling?
A: Yes, feel free to experiment with different cheeses! Mozzarella, provolone, fontina, or goat cheese would all be delicious additions or substitutions for Parmesan or ricotta. Consider using a combination of cheeses for a more complex flavor profile.

Q8: My stuffed mushrooms are releasing a lot of liquid while baking. What did I do wrong?
A: This is likely due to excess moisture in the mushrooms or spinach. Ensure you pat the mushrooms dry after cleaning and squeeze the spinach very thoroughly. Also, avoid overcrowding the baking sheet, as this can trap steam and cause the mushrooms to release more liquid. If you notice excessive liquid while baking, you can carefully drain some of it off during the baking process.

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