Description
These delicious stuffed mushrooms are a perfect appetizer or side dish, featuring tender cremini mushrooms filled with a savory mixture of roasted red peppers, garlic, spinach, and creamy ricotta cheese, topped with parmesan and baked to perfection with a golden, crispy finish.
Ingredients
Mushrooms
- 2 pounds cremini or white button mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Filling
- 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
- Reserved mushroom stems, finely chopped (from the 2 pounds mushrooms)
- 2 tablespoons finely minced parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it reaches the perfect temperature for baking the stuffed mushrooms.
- Prepare Mushrooms: Wash the mushrooms and carefully remove the stems to create a cavity for the filling. If needed, use a small spoon to scrape out the stems. Keep the stems aside to chop and use in the filling.
- Season Mushrooms: Place the mushroom caps on a baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss gently to coat all caps evenly, then arrange them in a single layer, cavity side up.
- Cook Filling Base: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped mushroom stems, roasted red peppers, onion, garlic, Italian seasoning, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
- Add Spinach: Stir in the chopped baby spinach and cook for an additional 2 minutes until wilted and well combined with the other vegetables.
- Combine Filling: Transfer the vegetable mixture to a medium bowl. Add the ricotta cheese and stir thoroughly to blend all ingredients into a creamy filling.
- Stuff Mushrooms: Using a small spoon, fill each mushroom cap generously with the prepared filling. Sprinkle parmesan cheese evenly on top of each stuffed mushroom.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes, or until mushrooms are tender and the cheese has melted.
- Broil for Crispiness: Switch the oven to broil and broil the mushrooms for 2 to 3 minutes to achieve a golden, crispy parmesan cheese crust. Keep a close watch to avoid burning.
- Garnish and Serve: Remove from oven and sprinkle with finely minced parsley. Serve the stuffed mushrooms warm as a tasty appetizer or side dish.
Notes
- Make sure to not overcrowd the baking sheet to allow even cooking.
- You can substitute baby spinach with kale or Swiss chard if preferred.
- For a vegan version, replace ricotta and parmesan with plant-based cheeses.
- Serve immediately for best texture and flavor; leftovers can be refrigerated and reheated gently.
- If mushrooms release excess water during baking, drain it for better texture.
