Stuffed Mushrooms

Name: Stuffed Mushrooms
Prep time: 30 min
Cook time: 20 min
Yield: 30 stuffed mushrooms (approximately)
Ingredients: 2 pounds cremini or white button mushrooms; 2 tablespoons extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 packed cup roasted red peppers; 1/2 cup finely chopped yellow onion; 3 large garlic cloves; 2 teaspoons Italian seasoning; 2 packed cups baby spinach; 1/2 cup whole milk ricotta cheese; 1/2 cup Parmesan Cheese; 2 tablespoons finely minced parsley

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4.9

30 reviews

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Prep Time
30 mins
Cook Time
30 mins
Servings
30 stuffed mushrooms (approximately)
Calories
307 kcal
Course
Appetizer
Cuisine
American-Mediterranean Fusion

Stuffed Mushrooms

Griffin Jensen

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Stuffed mushrooms are an easy, healthy vegetarian and gluten-free party appetizer or side dish. White button or cremini mushrooms are stuffed with spinach, roasted red pepper, garlic, creamy ricotta and nutty Parmesan cheese. Finger food at its finest!

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Ingredients

Servings

2 pounds cremini or white button mushrooms
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 packed cup roasted red peppers, finely chopped
1/2 cup finely chopped yellow onion
3 large garlic cloves, minced
2 teaspoons Italian seasoning
2 packed cups baby spinach, finely chopped
1/2 cup whole milk ricotta cheese
1/2 cup Parmesan Cheese
2 tablespoons finely minced parsley, for garnish

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Instructions

Get ready. Preheat your oven to 375°F.
Prepare the mushrooms: Wash and remove stems from mushroom caps to create a well for the filling. If the stems are difficult to remove, use a small spoon to scrape them out. Reserve the stems, you’ll chop them up and add them to the filling later.
Season the mushrooms: Place mushroom caps on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Gently toss to coat and place all the mushroom caps in a single layer with the scooped-out side up.
Make the filling: Set a medium skillet over medium heat and add 1 tablespoon olive oil. Finely chop the mushroom stems, and add them to the skillet along with the roasted red pepper, onion, garlic, Italian seasoning and remaining 1/2 teaspoon of salt. Cook, stirring occasionally until the onion, garlic, and mushroom stems have softened, about 5 minutes. Stir in the spinach and cook until wilted, about 2 minutes more.
Add the cheese: Transfer the vegetables to a medium sized bowl. Add the ricotta and stir to combine.
Stuff and bake the mushrooms: Use a small spoon to fill each mushroom with a rounded heap of filling. Sprinkle with parmesan cheese and bake for 20 minutes until the mushrooms are cooked and the cheese is melted. Turn on the broiler for 2 to 3 minutes to crisp parmesan cheese on top. Remove from oven. Garnish with minced parsley.
Serve: Serve the mushrooms warm as an appetizer or a side dish.

Notes

Mushrooms vary in size. So the filling should be enough for 2 pounds. If you have leftover filling it will keep in the fridge for up to 4 days. Use it as a spread on sandwiches, top chicken breasts with it and bake in the oven, stir it into pasta, or add a little extra cheese and use it as a dip.
Mushrooms cool quickly. To keep them warm try these tricks:
If you have these they are a great way to keep hot foods hot, but most of us don’t have chafing dishes laying around the house.
Warm a block of salt in the oven and serve the mushrooms on top of the warmed salt.
These things stay hot forever. Place a towel on the handle so people don’t accidentally grab it, then use your pizza stone or griddle as a warm serving tray.
– serve them on a preheated pizza stone, heat rocksalt
to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices
.
Mushrooms vary in size. So the filling should be enough for 2 pounds. If you have leftover filling it will keep in the fridge for up to 4 days. Use it as a spread on sandwiches, top chicken breasts with it and bake in the oven, stir it into pasta, or add a little extra cheese and use it as a dip.
Mushrooms cool quickly. To keep them warm try these tricks:

Use a chafing dish. If you have these they are a great way to keep hot foods hot, but most of us don’t have chafing dishes laying around the house. Heat a block of rock salt. Warm a block of salt in the oven and serve the mushrooms on top of the warmed salt. Mushrooms cool quickly. To keep them warm try these tricks: Make good use of your pizza stone or cast iron griddle. These things stay hot forever. Place a towel on the handle so people don’t accidentally grab it, then use your pizza stone or griddle as a warm serving tray. – serve them on a preheated pizza stone, heat rocksalt
Use a chafing dish. If you have these they are a great way to keep hot foods hot, but most of us don’t have chafing dishes laying around the house.
Heat a block of rock salt. Warm a block of salt in the oven and serve the mushrooms on top of the warmed salt. Mushrooms cool quickly. To keep them warm try these tricks:
Make good use of your pizza stone or cast iron griddle. These things stay hot forever. Place a towel on the handle so people don’t accidentally grab it, then use your pizza stone or griddle as a warm serving tray. – serve them on a preheated pizza stone, heat rocksalt
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 30.7kcal (2%) Carbohydrates 2g (1%) Protein 1.9g (4%) Fat 1.9g (3%) Saturated Fat 0.8g (4%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Cholesterol 3.2mg (1%) Sodium 110.1mg (5%) Potassium 150.5mg (4%) Fiber 0.3g (1%) Sugar 0.7g (1%) Vitamin A 62.7IU (1%) Vitamin C 0.7mg (1%) Calcium 37.7mg (4%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 30stuffed mushrooms (approximately)

Amount Per Serving

Calories 307 kcal

% Daily Value*

Calories	30.7kcal	2%
Carbohydrates	2g	1%
Protein	1.9g	4%
Fat	1.9g	3%
Saturated Fat	0.8g	4%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	1g	5%
Cholesterol	3.2mg	1%
Sodium	110.1mg	5%
Potassium	150.5mg	3%
Fiber	0.3g	1%
Sugar	0.7g	1%
Vitamin A	62.7IU	1%
Vitamin C	0.7mg	1%
Calcium	37.7mg	4%
Iron	0.2mg	1%