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Ready in just 30 minutes, these Ricotta and Spinach Stuffed Mushrooms are the ultimate holiday appetizer! Each bite is filled with creamy ricotta, fresh spinach, and earthy mushroom goodness-perfectly seasoned and irresistibly delicious.
This post was Originally Published on November 19, 2022, and Updated on November 10, 2024, to improve content.
Stuffed mushrooms are a favorite of mine-they're versatile, easy to make, and packed with flavor, especially if you're a mushroom lover like me!
These Spinach and Ricotta Stuffed Mushrooms are the perfect vegetarian appetizer for holidays or any special occasion. Plus, I'm sharing my best tips and tricks to make sure your stuffed mushrooms come out perfectly (no soggy mushrooms here!).
Jump to:
- 🍄 What You Need to Make Spinach Stuffed Mushrooms with Ricotta
- Chef's Secret
- 👩🏻🍳 How to Make Italian Stuffed Mushrooms with Spinach and Ricotta Cheese
- Glossary
- 💭 Frequently asked questions
- 🍽️ Dishes to Pair with Spinach Ricotta Stuffed Mushrooms
- 🧀 More Easy Appetizer Recipes
- Did You Make this Recipe?
- Recipe
- Comments
🍄 What You Need to Make Spinach Stuffed Mushrooms with Ricotta
- Mushrooms - Baby Bella mushrooms, also known as cremini mushrooms, are my favorite for stuffing. They have a darker brown cap, sturdier structure, and more earthy flavor, so they hold up best and taste best for stuffing. If you can't find them, white button mushrooms can be used as a substitute.
- Spinach - The fresh baby spinach adds a freshness to the earthy mushrooms and creamy ricotta and does not need to be cooked ahead. I prefer fresh over frozen because I have noticed that frozen spinach has a slightly bitter taste. If you need to use frozen, thaw it completely and squeeze out all the liquid. Any extra moisture will lead to soggy, rubbery mushrooms.
- Cheese - I use a mixture of ricotta and pecorino romano cheese. Ricotta gives the filling a mild, creamy texture, while the pecorino adds a nutty, salty flavor. I recommend getting whole milk ricotta because it will be less watery. Parmesan or asiago cheese can be used as alternatives or in addition to the pecorino.
Chef's Secret
You need to wash mushrooms before stuffing them, but they also soak up a ton of water. Instead of soaking them, briefly rinse them with water or use a wet washcloth to clean off any dirt they have on them.
👩🏻🍳 How to Make Italian Stuffed Mushrooms with Spinach and Ricotta Cheese
Filling - First, make the spinach and cheese filling by adding the ricotta, spinach, pecorino romano, salt, pepper, and red pepper flakes to a food processor. (This can also be done in a small blender if you don't have a food processor).
Mix for 30-60 seconds to break down the spinach, then scrape down the sides and pulse 2-3 more times to combine everything.
Stuffing - After washing your mushrooms and removing the stems, place the caps top-side down on a lined sheet pan.
Use a small spoon to pack the filling into the caps. You can mound the filling slightly, but if you stack it up too much, it will run out during baking.
Baking - I like to sprinkle more pecorino romano cheese on top of the mushrooms before baking. Bake at 400˚F for 12-15 minutes until the filling is lightly browned.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
💭 Frequently asked questions
When cleaning the mushrooms, don't soak them in water. You can rinse them briefly in water or gently wipe them off with a wet paper towel or washcloth. Baking them at 400˚F will also cook them faster, without giving them time to break down and get soggy.
Yep, you sure can! Cook them in the air fryer at 400˚F for 10-13 minutes until the filling is browned.
Stuffing mushrooms ahead of time can make them soggy. Mushrooms are like little sponges and will absorb any liquid around them. A day before, prepare the caps and filling separately. Then, while you preheat the oven, fill the caps and bake!
🍽️ Dishes to Pair with Spinach Ricotta Stuffed Mushrooms
These mushrooms are savory, earthy, and cheesy and go well with many dishes. Here are some of my personal favorites!
🧀 More Easy Appetizer Recipes
If you need more easy appetizers for the holidays, here are some great ones you can choose from!
- Baked Brie with Cherry Jam
- 3-Ingredient Puff Pastry Appetizer
- Bacon Wrapped Dates with Manchego
- Roasted Grapes and Olives
Recipe
Easy Italian Ricotta and Spinach Stuffed Mushrooms
Equipment
- Food Processor or small blender
Ingredients
- 1 pound Baby Bella mushrooms
- 1 cup ricotta cheese, whole milk
- 1 cup baby spinach leaves, packed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup grated pecorino romano cheese, plus extra for sprinkling on top
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 400˚F and line a sheet pan with foil, parchment paper, or a silicone baking mat.sheet pan
- Rinse the mushrooms briefly in water or use a wet washcloth to wipe the caps. Pat them dry with a towel, remove the stems, and place them top side-down on the prepared sheet pan.
- Add the ricotta, spinach, salt, pepper, pecorino romano, and crushed red pepper to the bowl of a food processor. Mix for 30-60 seconds to break up the spinach, then scrape down the sides of the bowl. Pulse the mixture 2-3 more times to combine everything.
- Use a small spoon to pack the ricotta filling into the mushroom caps. You can mound the filling slightly, but don't overdo it or it will run out during baking.
- Sprinkle extra pecorino romano on top and bake them in the preheated oven for 12-15 minutes until the cheese is lightly browned.
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