Stuffed Mushrooms
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!
Servings: 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, 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
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:
- 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
Calories: 30.7kcal | Carbohydrates: 2g | Protein: 1.9g | Fat: 1.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3.2mg | Sodium: 110.1mg | Potassium: 150.5mg | Fiber: 0.3g | Sugar: 0.7g | Vitamin A: 62.7IU | Vitamin C: 0.7mg | Calcium: 37.7mg | Iron: 0.2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
