Spinach & Ricotta Stuffed Mushroom Caps

May 10, 2017 Sten Poludniak


8 Large White or Brown Mushrooms

Drizzle of Hojiblanca Extra Virgine Olive Oil

1/2 Cup Ricotta Cheese

1/4 Cup Finely Chopped Fresh Spinach

1/2 tsp Dried Parsley

2 tbsp Grated Parmesan Cheese

A Pinch of Black Truffle Sea Salt & Pepper

Fresh Parsley or Cilantro as garnish



1. Preheat your oven to 375 degrees Fahrenheit.

2. Prepare a baking tray with a drizzle of Hojiblanca EVOO and rip the stems out of the mushroom, adding the mushrooms to the baking tray upside down.

3. Add the ricotta cheese, chopped spinach, truffle salt & pepper and tried parsley to a bowl. Store everything together until combined.

4. Spoon the mixture into the mushroom caps , dividing the mixture evenly in the caps.

5. Top each one with a bit of Parmesan cheese and bake at 375 F for about 25-30 minutes or until the tops are golden brown.

6. Serve with some chopped fresh parsley for garnish or cilantro (optional).


Servings: 8    Prep: 10 minutes    Cook: 25-30 minutes

Older Post Newer Post