Snack recipe · from the recipe book

Spinach-Parmesan Stuffed Mushrooms

Name: Spinach-Parmesan Stuffed Mushrooms
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Ingredients: 9¾ cups sliced (680 g) White mushrooms, about 32 medium caps, stems removed and finely chopped; 5 cups loosely packed (150 g) Baby spinach, chopped; ¾ cup (180 g) Part-skim ricotta; ½ cup grated (50 g) Grated Parmesan; ½ cup (45 g) Plain dry breadcrumbs; ½ cup chopped (80 g) Yellow onion, finely diced; 3 cloves (9 g) Garlic, minced; 2 tbsp (25 g) Olive oil; 1 tsp (1 g) Dried thyme; ¼ tsp (0.5 g) Ground nutmeg; ½ tsp (1 g) Black pepper; ¼ tsp (1.5 g) Salt

Juicy roasted mushroom caps filled with a garlicky spinach, ricotta and Parmesan stuffing under a crisp golden crumb topping.

Oven
50 min · 25 min hands-on
Serves 8
Vegetarian

Up to 30 g carbs
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

9¾ cups sliced680 gWhite mushroomsabout 32 medium caps, stems removed and finely chopped
5 cups loosely packed150 gBaby spinachchopped
¾ cup180 gPart-skim ricotta
½ cup grated50 gGrated Parmesan
½ cup45 gPlain dry breadcrumbs
½ cup chopped80 gYellow onionfinely diced
3 cloves9 gGarlicminced
2 tbsp25 gOlive oil
1 tsp1 gDried thyme
¼ tsp0.5 gGround nutmeg
½ tsp1 gBlack pepper
¼ tsp1.5 gSalt

Steps

Heat the oven to 400°F (200°C) and line a sheet pan with parchment.
Toss the mushroom caps with half the olive oil and arrange them hollow side down on the pan. Roast 10 minutes to release their juices, then flip them hollow side up and pour off any liquid.
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Cook the onion and chopped mushroom stems for 6 minutes until the moisture cooks off, then add the garlic and thyme for 30 seconds.
Stir in the spinach and cook until wilted and dry, about 2 minutes. Let it cool slightly.
In a bowl, mix the ricotta, the spinach mixture, half the Parmesan, the nutmeg, pepper and salt.
Combine the breadcrumbs with the remaining Parmesan.
Spoon the filling into the mushroom caps, mounding it slightly, and sprinkle with the crumb mixture.
Bake 15 to 18 minutes until the tops are golden and the filling is hot. Cool 5 minutes and serve warm.

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

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Saved in the Every Helping recipe book on October 19, 2026.

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Spinach-Parmesan Stuffed Mushrooms

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