This stuffed mushroom recipe packs a punch of flavour, with spinach and ricotta filling topped with sun-dried tomatoes and a light crumb.
Mushrooms have always been one of my favourite veggies as there are so many different types and shapes of mushrooms for different dishes.
Portobello Mushrooms have the perfect shape to be able to fill up and make the most amazing Stuffed Mushrooms!
This recipe is using Spinach and Ricotta as the filling which is a match made in heaven to me! Topped with sun-dried tomatoes and a light crumb, they not only look super colourful and fancy, but they also taste great and are so easy to make in less than 30 minutes!
You can serve them as an appetizer for a lunch/dinner party, but they also make a great vegetarian main meal full of vitamins and nutrients.
Ingredients to Make Stuffed Mushrooms
- Portobello Mushrooms are just perfect for stuffing, after removing the stem you have a nice foundation to lay down your filling
- Spinach, you can use fresh or frozen spinach, if frozen make sure to defrost then drain to remove any excess liquid
- Ricotta, I love this cheese especially when it's mixed with spinach. The combination of the two is so versatile and a match made in heaven.
- Sundried Tomatoes brings a nice sweet tarty flavour with a subtle smokiness
- Breadcrumbs are used to top off the filling, I have used panko breadcrumbs mixed with parmigiano reggiano cheese, garlic powder and a drizzle of extra virgin olive oil
It's not spoken about enough, but Mushrooms have many nutritional benefits being packed with fibre, B vitamins and antioxidants.
This recipe uses Portobello Mushrooms which contain as much potassium as in a medium-sized banana. Potassium plays an important role when it comes to heart, muscle, and nerve function.
- Ensure to first cook the mushrooms upside down on a wire rack over an oven tray so that extra moisture can drip out. If you don’t have a wire rack, use an oven tray with holes.
- Pat dry the mushrooms before filling them with the stuffing to ensure extra moisture is removed and they are not watery
- To ensure there is no food wastage, once mushroom stems are removed, you can chop them up and add them to future dishes such as stir-fries, pasta, stews etc
- I prefer using chopped frozen spinach, however, you can also use fresh chopped spinach. Remember to press the excess liquid from the spinach otherwise the filling can turn watery
More Mushroom Recipes
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- 6 medium portobello mushrooms
- 150 g frozen spinach thawed
- 130 g ricotta cheese
- 50 g sundried tomatoes
- Sea salt
- Olive oil spary
- 15 g panko breadcrumbs
- 10 g freshly grated parmigiano reggiano cheese
- Garlic powder
- Extra virgin olive oil
- Preheat oven to 220°C/425°F
- Cut the stems off the mushrooms and wipe the outides clean with damp power towels (don’t throw away stems as you can use them in a future dish)
- Place mushrooms facing down on an oven tray, preferably on a wire rack. This is so extra moisture can drip off the mushrooms into the tray. Cook in the oven for 10-15 minutes (until cooked)
- In the mean time, drain and press the excess liquid from the spinach with a small colander and add to a bowl.
- Add ricotta to the bowl, season with sea salt and mix together
- In a separate bowl, make the crumb by adding panko breadcrumbs, parmigiano reggiano, with a sprinkle of garlic powder and drizzle of olive oil
- When mushrooms are cooked, remove from the oven and pat dry
- Fill each mushroom evenly with the mixture
- Add sundried tomatoes on top of each mushroom, you can also chop into smaller strips if they are whole or large
- Sprinkle each mushroom with the crumb and place back into the oven for 10 minutes
- If crumb hasn’t browned enough, you can place under the grill for a few minutes, just keep an eye on them as the crumb can burn quickly
- Serve and enjoy as either an appetizer or main meal!