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Ricotta and Baby Spinach Stuffed Mushrooms

Author: Dee's Home Kitchen


  • 2 large field mushrooms
  • 200 g fresh ricotta cheese
  • 2 tbsp parmesan cheese grated
  • 50 g baby spinach chopped
  • 1 tbsp fresh parsley chopped
  • 1 clove garlic crushed
  • 1/2 tsp salt
  • 1/2 cup vegetable stock (or water)


  • Preheat oven to 190 degrees celsius.
  • Peel the mushrooms and remove the stalk.
  • Finely dice the mushroom stalk and place it into a large mixing bowl.
  • To the mixing bowl add the ricotta, parmesan cheese, chopped baby spinach, parsley, garlic and salt. Mix until well combined.
  • Spoon the ricotta mixture into the mushroom cups and place stuffed mushrooms into a baking dish.
  • Add the vegetable stock (or water) to the base of the dish (this will help to steam and cook the mushrooms).
  • Loosely cover the mushrooms with aluminium foil and put into the oven.
  • Bake for approximately 30 minutes. Remove aluminium foil and bake for a further 10 minutes.
  • Remove from oven and serve.