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Stuffed Mushrooms on a baking tray
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Stuffed Mushrooms

Prep Time5 mins
Cook Time25 mins
Course: Appetizer, Main Course
Servings: 6
Author: Ayeh
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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!