Stuffed Mushrooms
These spinach stuffed mushrooms are an easy, bite-sized appetizer that’s always a hit with everyone. The creamy ricotta filling is blended with spinach, Parmesan, and garlic for a flavor combination everyone loves.
They take just 10 minutes to prep, and while they’re baking, you can sit back and relax. Perfect for holiday parties, dinner parties, or any gathering where you need an appetizer that feels special but is easy to make.
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Why You’ll Love This Recipe
- Simple to make: Just 10 minutes of prep before the oven does the rest.
- Crowd-pleasing flavor: Creamy ricotta, spinach, Parmesan, and garlic make an irresistible filling.
- Looks impressive without being fussy: It’s a perfect addition to any appetizer table.
You’ll find the ingredient list and step-by-step photos below, or you can scroll to the bottom of the post for the full printable recipe.
Stuffed Mushroom Ingredients
- Baby Bella Mushrooms
- Ricotta Cheese
- Frozen Spinach
- Grated Parmesan
- Minced Garlic
- Fresh Parsley
How To Make Spinach Stuffed Mushrooms
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Preheat the oven to 350 degrees.
Wash and remove the stems from the mushrooms, and arrange them upside down in a small baking dish.
Place the ricotta, spinach, Parmesan, and garlic together in a medium bowl.
Mix everything until well combined. Use a spoon to stuff the mushrooms with the mixture.
Bake for 20-25 minutes. Top with fresh chopped parsley to serve.
Spinach Stuffed Mushrooms
Equipment
- Measuring cups and spoons
- Medium Bowl
- Knife and spoon
- Cutting Board
- Small baking dish
Ingredients
- 8 oz 8 oz baby bella mushrooms
- ½ cup ricotta cheese
- ¼ cup cup frozen spinach thawed and well drained
- 2 tbsp grated parmesan
- 1 tsp minced garlic
- Fresh parsley to garnish
Instructions
- Preheat the oven to 350 degrees.
- Wash and remove the stems from the mushrooms, and arrange them upside down in a small baking dish.
- Mix the ricotta, spinach, parmesan, and garlic together in a medium bowl. Use a spoon to stuff the mushrooms with the mixture.
- Bake for 20-25 minutes.
- Top with fresh chopped parsley to serve.
Stuffed Mushrooms FAQs
Can I make these ahead of time?
Yes! You can stuff the mushrooms a few hours in advance, cover, and refrigerate. Bake them right before serving.
Can I use fresh spinach instead of frozen?
Absolutely. Just sauté it first to remove excess moisture, then chop it before mixing with the ricotta.
How do I keep the mushrooms from getting soggy?
Make sure the spinach is well-drained and avoid overbaking.
How do I store leftovers?
Place cooled mushrooms in an airtight container and refrigerate for up to 2 days. Reheat in the oven or air fryer to help maintain their texture.
Can I freeze stuffed mushrooms?
It’s not recommended because the mushrooms tend to release extra moisture after freezing, which can make the texture soggy.
