Spinach Ricotta Stuffed Mushroom Caps
Spinach Ricotta Stuffed Mushroom Caps
Ingredients:
Instructions:
Nutrition Facts
| Calories | 250-300 |
|---|---|
| Fat | 15-20g |
| Fiber | 2-3g |
Recipe Introduction: Get Ready for Some Tasty Spinach & Ricotta Stuffed Mushroom Magic!
Fancy a nibble that's both posh and proper tasty? Have you ever wondered how to elevate your snack game with something utterly divine? These Spinach & Ricotta Stuffed Mushrooms are your answer, mate! They're proper lush, packed with flavour, and guaranteed to impress.
Honestly, they're so good, you'll want to make them every week.
Savoury Stuffed Mushroom Caps Appetizers
These little beauties come from classic Italian cooking. Think Nonna's secret recipe passed down through generations. The Easy Stuffed Mushroom Recipe is so simple you'll be amazed! It takes around 45 minutes from start to finish.
You'll get about 6 appetizer-sized portions. Perfect for sharing, or not, if you're feeling greedy!
Italian Stuffed Mushrooms: Creamy Goodness in Every Bite
Spinach and Cheese Stuffed Mushrooms are packed with goodness. They give you a good dose of protein and essential nutrients like iron from the spinach.
They are Vegetarian Party Food . That makes them ideal for gatherings. Plus, these Gourmet Stuffed Mushrooms will make you feel like a proper chef.
You know? They're just a bit special.
Key Ingredients: A Quick Look
These Baked Stuffed Mushrooms wouldn't be complete without the freshest ingredients. You'll need some big, juicy mushroom caps. Creamy ricotta cheese is also a must.
Don't forget a generous helping of spinach. This adds that lovely earthy flavour.
Benefits of Choosing Spinach & Ricotta Stuffed Mushrooms
But, why these mushrooms and not something else? It's simple. These Ricotta Stuffed Mushrooms Recipe are super versatile. Serve them as a starter.
Have them as a light lunch. Or take them to your next party. I mean, they're practically begging to be the star of the show.
I can guarantee this, you will have to try it!
Ingredients & Equipment for Epic Spinach & Ricotta Stuffed Mushroom Goodness
Right, so you're gonna make some Spinach And Cheese Stuffed Mushrooms ? Sorted. Let's get down to the nitty-gritty. Before you get all Gordon Ramsay on it, let's check you've got the gear and grub.
It's all pretty straightforward, promise! We want to ensure this is an Easy Stuffed Mushroom Recipe for you, so let's get started!
Main Ingredients: The Stars of the Show
Mushrooms : 1 ½ pounds (or about 680g ) of big ol' cremini or white button mushrooms. Get the biggest you can find.
We're talking Stuffed Mushroom Caps Appetizers here! The quality of your mushrooms matters. They should be firm and not slimy.
Olive Oil : 2 tablespoons (that's 30ml ). The good stuff makes a difference. Get that extra virgin, alright?
Salt : ½ teaspoon ( 2.5ml ).
Black Pepper : ¼ teaspoon ( 1.25ml ).
Spinach : 5 ounces ( 140g ) of fresh spinach, roughly chopped. Frozen works too, but squeeze every last drop of water out. Honestly, it makes a HUGE difference.
Garlic : 1 clove , minced. Finely. Unless you like chomping on garlic chunks. No judgement.
Ricotta Cheese : 15 ounces ( 425g ). Go for the whole milk kind, or part-skim if you're feeling virtuous.
This is a Ricotta Stuffed Mushrooms Recipe , so the cheese is important.
Parmesan Cheese : ½ cup ( 50g ), grated.
Pecorino Romano Cheese : ¼ cup ( 30g ), grated (optional, but recommended for that Italian oomph ). For proper Italian Stuffed Mushrooms , you can't miss it!
Egg : 1 large, lightly beaten.
Parsley : ¼ cup ( 15g ), chopped fresh.
Pine Nuts : 2 tablespoons ( 12g ), toasted (also optional, but adds a posh crunch).
Red Pepper Flakes : ¼ teaspoon ( 1.25ml ) (optional, for a little zing ).
Seasoning Notes: Amp Up the Flavor
Listen, a dash of salt and pepper is good, but don't be shy. Think about adding a pinch of dried oregano or basil.
A tiny bit of nutmeg in the ricotta? Chef's kiss . If you haven't got Pecorino, just use more Parmesan. Easy peasy.
Equipment Needed: Keep it Simple
- Large Baking Sheet: So those Baked Stuffed Mushrooms don't get cozy.
- Small Skillet: For wilting the spinach.
- Mixing Bowl: Obvs.
- Spoon/Ice Cream Scoop: For stuffing those Mushroom Caps Stuffed with cheesy goodness.
Honestly, nothing fancy. If you don't have a skillet, use a saucepan. No ice cream scoop? Spoon it, baby! The goal is delicious Creamy Stuffed Mushrooms , not perfect presentation.
.. until they're served, of course! This Vegetarian Party Food is so easy and simple to make. Serve these Gourmet Stuffed Mushrooms and wait for the compliments!
Cooking Up Some Magic: Spinach & Ricotta Stuffed Mushroom Caps
Honestly, who doesn't love Stuffed Mushroom Caps Appetizers ? Especially when they are as simple and delicious as these Spinach And Cheese Stuffed Mushrooms .
I remember the first time I tried making them, what a blast! These are the ultimate Vegetarian Party Food that even meat-eaters will adore.
Let's dive into making these bad boys.
Prep Steps: Setting the Stage for Success
First things first, get your mise en place sorted. This is just a fancy way of saying "get your stuff ready.
" Chop your garlic, spinach, and measure your cheeses. It might be boring but you will thank yourself later.
Want to save some time? Buy pre-washed spinach! Seriously, it's a game-changer. As for safety, remember to wash those mushrooms properly.
Gently wipe them clean with a damp paper towel and you should be good to go.
Step-by-Step: Mushroom Magic
- Preheat your oven to 375° F ( 190° C) .
- Remove the stems from your mushrooms and drizzle the caps with olive oil, salt, and pepper.
- Sauté the garlic in olive oil until fragrant. Toss in the spinach and cook until wilted.
- In a bowl, mix the ricotta, Parmesan, Pecorino (if using), egg, parsley, pine nuts (if using), red pepper flakes (if using), and cooked spinach. Season to taste.
- Spoon the mixture into the mushroom caps.
- Bake for 20- 25 minutes , or until golden brown and tender.
Visual cue: You want the mushrooms to be soft. The filling should be golden.
Pro Tips for Gourmet Stuffed Mushrooms
- Don't skip toasting the pine nuts! It really elevates the flavor. Oh my gosh, you will never forgive yourself.
- Creamy Stuffed Mushrooms are the key! Avoid using too much liquid in your filling. Make sure to drain the spinach properly.
- Want to prep ahead? Absolutely! Make the filling the day before and store it in the fridge. Then, just stuff the mushrooms and bake when you're ready. This Easy Stuffed Mushroom Recipe is perfect for a party or a quick meal.
These Italian Stuffed Mushrooms , or as I sometimes call them, Ricotta Stuffed Mushrooms Recipe , are fantastic. They’re easy to make and always a crowd-pleaser.
Now go on, give it a go. You'll love these Baked Stuffed Mushrooms .
Recipe Notes
Right, let's talk about some extra bits for our Spinach & Ricotta Stuffed Mushroom masterpiece. Honestly, these Baked Stuffed Mushrooms are so versatile.
It is one of the greatest Vegetarian Party Food ever. I have served this tons of times and they always nail.
Serving Them Up Right
For plating, think rustic. Arrange the Creamy Stuffed Mushrooms artfully on a wooden board. Garnish with extra parsley and a drizzle of olive oil.
You know? It elevates the whole thing. Consider a small bowl of balsamic glaze for dipping too. Oh my gosh, it's heavenly.
As for sides, a crisp green salad is always a winner. A light Pinot Grigio will do the trick. Serve this Italian Stuffed Mushrooms alongside grilled chicken or fish.
The whole crowd will be satisfied.
Storing Like A Pro
Got leftovers? No worries. Pop those Mushroom Caps Stuffed into an airtight container. They'll be good in the fridge for 3 days .
I always label mine with the date, just to be safe.
Freezing is an option too. Flash freeze the Stuffed Mushroom Caps Appetizers on a baking sheet. Then transfer them to a freezer bag.
They'll last for up to 1 month . Reheat them in the oven, it will be at 350° F ( 175° C) until heated through.
Remixing the Recipe
Feeling adventurous? Let's try some variations to the Ricotta Stuffed Mushrooms Recipe . For a gluten-free option, make sure your cheese is gluten-free.
Skip the breadcrumbs if your recipe has them. You can also omit the cheese and make this recipe a non-dairy masterpiece.
Want to get seasonal? Swap spinach for kale in the autumn. In the summer, mix in some roasted red peppers.
It adds a sweet, smoky flavour. Honestly, this Easy Stuffed Mushroom Recipe is your oyster! You could even add a spicy kick to the Gourmet Stuffed Mushrooms .
Nutrition Lowdown
Each serving of these Spinach And Cheese Stuffed Mushrooms is roughly 250-300 calories . They are packed with protein and fibre.
From the ricotta and spinach, you'll get a good dose of calcium and iron. Just remember to keep an eye on the sodium levels.
Cheese can be a bit salty.
So there you have it! Everything you need to know to make this Spinach & Ricotta Stuffed Mushroom recipe your own.
Get in the kitchen and have some fun with it. You got this!
Frequently Asked Questions
Can I make Spinach & Ricotta Stuffed Mushroom ahead of time? I'm planning a dinner party!
Absolutely, you can prep these ahead of time, a bit like getting your Sunday roast ready! Assemble the stuffed mushrooms but don't bake them. Cover them tightly with cling film (that's 'plastic wrap' for our friends across the pond!) and store them in the fridge for up to 24 hours.
Add an extra 5-10 minutes to the baking time when you're ready to cook them from chilled.
Help! My Spinach & Ricotta Stuffed Mushroom filling is too watery. What did I do wrong?
The most likely culprit is the spinach! Whether you're using fresh or frozen, it's crucial to remove as much moisture as possible. For fresh spinach, cook it down and then really squeeze it dry using a clean tea towel or your hands. If using frozen, make sure it's fully thawed and then squeezed until practically no water comes out.
Think of wringing out a wet flannel - you want it drier than that!
I'm not a big fan of ricotta cheese. Can I substitute it in this Spinach & Ricotta Stuffed Mushroom recipe?
Of course! While the ricotta gives it that classic creamy texture, you can definitely substitute. Mascarpone cheese would be a luxurious alternative, or you could use a mixture of cream cheese and cottage cheese for a similar, slightly tangier flavour. Just remember to taste and adjust your seasoning accordingly.
How long will leftover Spinach & Ricotta Stuffed Mushrooms keep, and what's the best way to reheat them?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can either pop them back in the oven at 350°F (175°C) for about 10-15 minutes, or microwave them on medium power until heated through. The oven will give you a crisper result, though!
Are these Spinach & Ricotta Stuffed Mushrooms healthy? What's the nutritional information?
These stuffed mushrooms can be part of a balanced diet. They offer protein from the ricotta, fiber from the spinach, and various vitamins and minerals. A serving contains approximately 250-300 calories, 15-20g protein, 15-20g fat, 10-15g carbohydrates, 2-3g fiber, and 300-400mg sodium (depending on the cheese).
You can reduce the fat content by using part-skim ricotta and being mindful of the amount of olive oil used.
Can I add meat to my Spinach & Ricotta Stuffed Mushrooms?
Adding meat will boost the flavor and protein of the Spinach & Ricotta Stuffed Mushrooms! Cooked and crumbled Italian sausage or crispy pancetta would be delicious additions. Make sure any meat you add is fully cooked before incorporating it into the filling. You might also want to adjust the seasoning, as the meat will add its own saltiness and spice.
