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Lunch recipe · from the recipe book

Ricotta-Parmesan Stuffed Mushrooms with Roasted Roots

Big mushroom caps filled with creamy garlic-herb ricotta, spinach and a crisp Parmesan crumb, roasted on one pan beside golden potatoes and sweet carrots.

Ricotta-Parmesan Stuffed Mushrooms with Roasted Roots

Ingredients

  • 3½ small600 gRed potatoescut into 1-inch chunks
  • 6 medium360 gCarrotscut into 1/2-inch coins
  • 8 cups sliced560 gWhite mushroomslarge caps, stems removed and finely chopped
  • 1⅓ cups340 gPart-skim ricotta
  • ½ cup grated50 gGrated Parmesan
  • 1 large50 gEggsbeaten
  • 3 cups loosely packed90 gBaby spinachchopped
  • ¼ cup30 gPlain dry breadcrumbs
  • 4 cloves12 gGarlicminced
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tsp2 gDried thyme
  • 2 tbsp30 gOlive oil
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp4 gLemon zest

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the potato-red chunks and carrot coins on the sheet pan with two-thirds of the olive oil, half of the thyme, half of the salt and half of the black pepper. Roast 20 minutes.
  3. Meanwhile, warm the remaining one-third of the olive oil in a skillet over medium heat, cook the chopped mushroom stems, half of the garlic and the spinach until wilted and dry, about 5 minutes, then let cool slightly.
  4. In a bowl, stir together the ricotta, the egg, three-quarters of the parmesan, the remaining half of the garlic, half of the parsley, the lemon zest, the remaining half of the thyme, the remaining half of the salt and the remaining half of the black pepper, then fold in the cooled spinach mixture to make the filling.
  5. Mix the breadcrumbs with the remaining one-quarter of the parmesan for the topping.
  6. Fill the mushroom caps with the filling and sprinkle with the topping.
  7. Stir the potatoes and carrots, push them to the edges and set the stuffed mushrooms in the center of the pan. Roast 20 to 25 minutes, until the vegetables are tender, the tops are golden and the filling reaches 160°F (71°C).
  8. Scatter the remaining half of the parsley over the pan and serve hot.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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