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Home > Recipes > Spinach and ricotta stuffed mushrooms

Spinach and ricotta stuffed mushrooms

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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
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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. 

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