Name: Spinach & Ricotta Stuffed Mushroom Caps
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 8 Large White or Brown Mushrooms; Drizzle of Extra Virgin Olive Oil; 1/2 C Ricotta Cheese; 1/4 C Finely Chopped Fresh Spinach; 1/2 Tsp. Dried Parsley; 2 Tbsp. Grated Parmesan Cheese; A Pinch of Black Truffle Sea Salt &amp; Pepper; Fresh Parsley or Cilantro as garnish

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Spinach & Ricotta Stuffed Mushroom Caps

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Perfect little snack!

Spinach & Ricotta Stuffed Mushroom Caps

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

25-35 minutes

Image of Spinach & Ricotta Stuffed Mushroom Caps

Ingredients

8 Large White or Brown Mushrooms
Drizzle of Extra Virgin Olive Oil
1/2 C Ricotta Cheese
1/4 C 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

Directions

Preheat your oven to 375 F
Prepare a baking tray with a drizzle of EVOO and rip the stems out of the mushroom, adding the mushrooms to the baking tray with opening up
In a bowl, add the ricotta cheese, chopped spinach, truffle salt & pepper and dried parsley. Stir everything together until combined.
Spoon the mixture into the mushroom caps, dividing the mixture evenly in the caps.
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.
Serve with some chopped fresh parsley for garnish or cilantro (optional).