Stuffed Mushrooms with Ricotta, Parmesan, Spinach and Sundried Tomatoes
My stuffed mushrooms recipe with ricotta, parmesan, spinach, and sundried tomatoes fills wonderfully tender, meaty mushrooms with tart, sweet, and tangy flavors. Finished with a crispy topping, this is an appetizer to really impress your dinner guests.
Stuffed Mushrooms Recipe
Stuffed mushrooms are such a fun, creative recipe, and they are so easy to make. My filling delivers some really powerful, robust flavor to go with the meaty mushrooms, and the mushrooms themselves can be served with so many other dishes.
Ingredients
To make this stuffed mushrooms recipe, you’ll need the following ingredients:
- Mushrooms – 8 portobello mushrooms or large flat mushrooms
- Garlic – 1 garlic clove
- Lemon – 1 tbsp fresh lemon juice
- Lemon Zest – zest from one lemon
- Ricotta – 3/4 cup ricotta cheese
- Parmesan – 1/2 cup grated parmesan
- Spinach – 3 (packed) cups of baby spinach
- Sundried Tomatoes – 1/3 cup sundried tomatoes
- Breadcrumbs – 1/4 cup breadcrumbs (I used a mix of Panko and fresh white breadcrumbs)
- Olive Oil – 3 tbsp olive oil
Step-by-Step Instructions
Step 1 – Mix the breadcrumbs with 2 tbsp of parmesan.
Step 2 – Clean the mushrooms and remove the stalks. Then, finely chop the mushroom stalks.
Step 3 – To a pan over medium-high heat, add 2 tbsp of olive oil. Add the finely chopped mushroom stalks and sauté them for a couple of minutes until they’ve released their water and the water evaporates.
Step 4 – Add the minced garlic clove and the sundried tomatoes and sauté for about 30 seconds.
Step 5 – Add the spinach (you may have to do that in batches depending on how big the pan is and sauté for 1-2 minutes until it’s wilted).
Step 6 – Transfer the spinach mixture to a bowl and add the lemon juice, lemon zest, ricotta, and the remaining parmesan.
Step 7 – Stuff the mushroom caps with the spinach-cheese mixture.
Step 8 – Bake in the preheated oven at 425°F (or 220°C) for about 10 minutes. Then, after 10 minutes, add the breadcrumb-parmesan mixture and a drizzle of olive oil, and bake for about another 15 minutes.
Once ready, get ready to dig into that crispy-yet-meaty, sweet-yet-tangy goodness!
Serving Suggestions
This really is a diverse side that can go with lots of different dishes. Especially if you’re serving steaks or grilled meats, these can be a great addition.
They also top salads well, like my tomato, feta, and mind salad.
You could even pair them with French fries, seasoned boiled potatoes, or some of my rosemary salt potato wedges with a side of greens or arugula.
I feel like the choices are endless here. If you make them, I would love to know what you thought and what you served them with.
Mushrooms, when done well with a little creativity, can bring so much flavor to the table!
Recipe Card
Stuffed Mushrooms with Ricotta, Parmesan, Spinach, and Sundried Tomatoes
Ingredients
- 8 portobello mushrooms or large flat mushrooms
- 1 garlic clove
- 1 tbsp fresh lemon juice
- zest from one lemon
- 3/4 cup ricotta cheese
- 1/2 cup grated parmesan
- 3 (packed) cups of baby spinach
- 1/3 cup sundried tomatoes
- 1/4 cup breadcrumbs (I used a mix of Panko and fresh white breadcrumbs)
- 3 tbsp olive oil
Instructions
- Mix the breadcrumbs with 2 tbsp of parmesan.
- Clean the mushrooms and remove the stalks. Then, finely chop the mushroom stalks.
- To a pan over medium-high heat, add 2 tbsp of olive oil. Add the finely chopped mushroom stalks and sauté them for a couple of minutes until they’ve released their water and the water evaporates.
- Add the minced garlic clove and the sundried tomatoes and sauté for about 30 seconds.
- Add the spinach (you may have to do that in batches depending on how big the pan is and sauté for 1-2 minutes until it’s wilted).
- Transfer the spinach mixture to a bowl and add the lemon juice, lemon zest, ricotta, and the remaining parmesan.
- Stuff the mushroom caps with the spinach-cheese mixture.
- Bake the stuffed mushrooms in the preheated oven at 425°F (or 220°C) for about 10 minutes. Then, after 10 minutes, add the breadcrumb-parmesan mixture and a drizzle of olive oil and bake for about another 15 minutes. Once ready, get ready to dig into that crispy-yet-meaty, sweet-yet-tangy goodness!
You Might Also Like to Try
- Easy Creamy Mushroom Sauce Recipe that Goes with Just About Anything
- Mouthwatering Mushroom and Goat Cheese Panini Recipe for a Sweet and Salty Surprise
- Stuffed Beef Burger Recipe (with Goat Cheese, Parmesan, and Sun-Dried Tomatoes)
Need a flavorsome, hearty side for a gathering or dinner party? Keep my stuffed mushrooms recipe for safekeeping by saving it to one of your boards.
