Spinach and ricotta stuffed mushrooms

Comforting creamy spinach stuffed portabello mushrooms that can be served as a beautiful starter or a light lunch. Add a fresh salad and some whole-grain bread for a more substantial meal.

Spinach and ricotta stuffed mushrooms

Quick and easy, the name says it all.
5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course light meal, Side Dish, starter
Cuisine Italian
Servings 4 mushrooms
Calories 37 kcal


  • 4 large Portabello mushrooms
  • non-stick cooking spray
  • 2 spring onions chopped
  • 100 g baby spinach
  • 3 tbsp Ricotta cheese
  • salt and black pepper


  • Preheat the oven to 220 C (180 C gas)
  • Cut the stems off the mushrooms and set aside for later
  • Fry the spring onion for 1 minute in a pan using the non-stick spray, then add the spinach and saute until just wilted
  • Turn off the heat and stir in the Ricotta cheese, then season with salt and pepper
  • Divide the filling equally between the mushrooms, then place a stalk back on top of each mushroom.
  • Bake in the oven for 10 – 12 minutes, then serve and enjoy!


Nutritional information per mushroom: 37 kcal, 1.1g fat, 4.6g carbohydrate, 3.4g protein.
Note: if serving as a light meal, serve two per person with a large fresh salad and some wholegrain bread. If serving as a side or a starter, one per person would suffice.
Keyword baby spinach, mushrooms, ricotta

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