Healthy Made Tasty. A Cancer Council website
Subscribe
Healthy Made Tasty. A Cancer Council website
Subscribe
Home > Recipes > Spinach and ricotta stuffed mushrooms

Spinach and ricotta stuffed mushrooms

Mighty Meals exclusive!

A round white plate with 7 stuffed mushrooms. To the left a blue napkin and knife and fork and to the right a round white bowl of rocket and cherry tomatoes.
(0)
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4
Vegetarian
,
Gluten free
,
Nut free
A round white plate with 7 stuffed mushrooms. To the left a blue napkin and knife and fork and to the right a round white bowl of rocket and cherry tomatoes.
  • 1.5 serves of vegetables per 
  • 2 mushrooms
Share recipe:

Ingredients

8 large flat mushrooms, stalks removed
250g reduced-fat ricotta cheese
⅓ cup grated Parmesan cheese
1 egg
3 cups baby spinach leaves, finely chopped
3 green shallots, finely chopped
¼ red capsicum, finely chopped
¼ cup chopped basil leaves
1 tsp Tuscan seasoning
2 tsp grated lemon zest
Pinch of ground pepper
Olive oil

Savvy swaps

You can swap:

Capsicum
Sundried tomatoes
Shallots
¼ red onion, finely diced
Tuscan seasoning
Italian herbs
Baby spinach
3-4 cubes frozen, chopped spinach (thawed and drained well).

Tips

  • Mushrooms provide Vitamin D. Vitamin D is needed for bone structure. 
  • Reduced-fat ricotta cheese is lower in saturated fat than regular ricotta cheese, however it still provides protein and calcium. Calcium is important for healthy bones and teeth. 
  • Spinach provides folate. Folate helps reduce tiredness and fatigue. 

  • Store the cooked mushrooms in the fridge in an airtight container for up to 3 days. 
  • Use any leftover capsicum in a mixed salad or cut in strips and serve with a dip like hummus.
  • Store leftover stalks of basil in a jar of water on the bench. Make sure there are no leaves underwater. 

  • Buy ricotta cheese from the deli counter – it is less expensive than prepackaged ricotta cheese.  
  • Make this recipe when mushrooms are on special. 
  • You can save money by using home brand eggs and parmesan cheese. 

Method

Step 1
Preheat the oven to 180℃. Line a baking tray with baking paper. Place the mushrooms, stalk side up, on the prepared tray.

Step 2
Combine the remaining ingredients, except oil, in a large bowl and season with pepper.

Step 3
Spoon the ricotta mixture evenly onto the mushrooms and lightly drizzle with olive oil.

Step 4
Cover with foil and bake for 15 minutes.

Step 5
Remove foil and bake for a further 20 minutes or until mushrooms are tender. Serve.

Serving suggestion: serve with a garden salad.  

Food safety tip: if you are packing leftovers for lunch, stuffed mushrooms need to be kept cold so pack an ice brick. 

Tips

  • Mushrooms provide Vitamin D. Vitamin D is needed for bone structure. 
  • Reduced-fat ricotta cheese is lower in saturated fat than regular ricotta cheese, however it still provides protein and calcium. Calcium is important for healthy bones and teeth. 
  • Spinach provides folate. Folate helps reduce tiredness and fatigue. 

  • Store the cooked mushrooms in the fridge in an airtight container for up to 3 days. 
  • Use any leftover capsicum in a mixed salad or cut in strips and serve with a dip like hummus.
  • Store leftover stalks of basil in a jar of water on the bench. Make sure there are no leaves underwater. 

  • Buy ricotta cheese from the deli counter – it is less expensive than prepackaged ricotta cheese.  
  • Make this recipe when mushrooms are on special. 
  • You can save money by using home brand eggs and parmesan cheese. 

Rating

0
(0)

Rate this recipe

You might also like

Subscribe to our updates!

Subscribe

Recipes

Healthy lunch box

Preventing cancer

Healthy tips

Resources

About us

Contact us

Donate to Cancer Council NSW

Cancer Council NSW

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

Cancer Council NSW

Cancer Council NSW acknowledges the traditional custodians of the land on which we live and work. We pay our respects to the elders past and present and extend that respect to all other Aboriginal and Torres Strait Islander peoples.

Aboriginal Respect Symbol designed by Marcus Lee Design for Cancer Council NSW.

Become a Healthy Made Tasty subscriber

Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.

Subscribe form
I am (please select best fit)
By clicking 'Submit', you acknowledge that you have read and agree to our Privacy Collection Statement.

Become a Healthy Made Tasty subscriber

Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.

Subscribe form
I am (please select best fit)
By clicking 'Submit', you acknowledge that you have read and agree to our Privacy Collection Statement.

We will send this recipe to your inbox. Read our privacy collection statement first.