Name: Baked Mushrooms with Creamy Ricotta and Spinach Filling
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 8 large portobello mushrooms (or 12–14 large cremini mushrooms), stems removed and gills scraped if desired; 2 tablespoons olive oil, divided; 1 small onion, finely chopped; 3–4 garlic cloves, minced; 5–6 cups fresh baby spinach (or 10–12 oz frozen spinach, thawed and squeezed very dry); 1½ cups (about 360g) whole milk ricotta cheese; ½ cup freshly grated parmesan cheese, divided; ¼ teaspoon ground nutmeg (optional but recommended); ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional, for a gentle kick); ⅓ cup panko breadcrumbs (optional, for crunchy topping); Fresh parsley or basil, chopped, for garnish

Juicy portobello or large cremini mushrooms are generously stuffed with a velvety blend of creamy ricotta cheese, vibrant sautéed spinach, aromatic garlic, and a touch of parmesan. Baked until golden and bubbling, this elegant yet simple dish delivers earthy, savory flavors with a luscious, melt-in-your-mouth filling—perfect as an appetizer, side, or light main course.

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it transforms humble mushrooms into something truly special with minimal effort. The creamy ricotta creates an indulgent, restaurant-quality texture that contrasts beautifully with the meaty mushroom caps, while fresh spinach adds brightness, nutrition, and a pop of green color.

It’s naturally low-carb and vegetarian (easily made gluten-free), yet feels decadent and satisfying. The garlic and parmesan bring bold Italian-inspired flavor without overpowering the dish.

Whether you’re hosting guests, looking for an impressive meatless Monday option, or craving something cozy and comforting, these baked stuffed mushrooms deliver on taste, elegance, and simplicity—plus they’re ready in under an hour with mostly pantry staples.

Yield: 4 servings

Baked Mushrooms with Creamy Ricotta and Spinach Filling

Creamy ricotta and spinach stuffed mushrooms baked until golden—savory, elegant, and irresistibly delicious vegetarian comfort food.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

8 large portobello mushrooms (or 12–14 large cremini mushrooms), stems removed and gills scraped if desired
2 tablespoons olive oil, divided
1 small onion, finely chopped
3–4 garlic cloves, minced
5–6 cups fresh baby spinach (or 10–12 oz frozen spinach, thawed and squeezed very dry)
1½ cups (about 360g) whole milk ricotta cheese
½ cup freshly grated parmesan cheese, divided
¼ teaspoon ground nutmeg (optional but recommended)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for a gentle kick)
⅓ cup panko breadcrumbs (optional, for crunchy topping)
Fresh parsley or basil, chopped, for garnish

Instructions

Get excited and preheat! Turn your oven to 400°F (200°C) so it’s nice and hot, ready to turn these beauties golden. Line a large baking sheet with parchment paper or lightly grease it—easy cleanup ahead!
Prep those gorgeous mushrooms. Gently wipe the mushroom caps clean with a damp paper towel (no soaking!). Carefully remove the stems and set them aside. If using portobellos, scrape out the dark gills with a spoon for a cleaner look and less moisture.
Chop and sauté the flavor base. Finely chop the mushroom stems. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and mushroom stems, cooking for 4–5 minutes until softened and fragrant.
Bring on the garlic magic. Toss in the minced garlic and cook for just 30–60 seconds until it smells incredible—don’t let it burn!
Wilt that spinach to perfection. Add the fresh spinach in batches (it shrinks fast!) and stir until fully wilted, about 2–3 minutes. If using frozen spinach, make sure it’s thawed and squeezed super dry before adding. Remove from heat and let it cool slightly.
Create the dreamy creamy filling. In a big mixing bowl, combine the ricotta, ¼ cup parmesan, the cooled spinach mixture, nutmeg (if using), salt, pepper, and red pepper flakes. Stir until everything is beautifully blended and creamy. Taste and adjust seasoning—make it sing!
Stuff with love. Generously spoon or scoop the ricotta-spinach mixture into each mushroom cap, mounding it high for that wow factor. Place them on your prepared baking sheet.
Top them off for crunch and beauty. Drizzle or brush the remaining olive oil over the stuffed mushrooms. Sprinkle the remaining parmesan and panko breadcrumbs (if using) on top for golden, crispy magic.
Bake to bubbly perfection. Slide the tray into the oven and bake for 20–25 minutes, until the mushrooms are tender, the filling is hot and set, and the tops are lightly golden and bubbling.
Rest, garnish, and serve with joy! Let them cool for 5 minutes so the filling firms up a bit. Scatter fresh parsley or basil over the top, then plate them up and watch everyone smile—this dish is pure comfort and elegance in every bite!

Notes

These are best enjoyed fresh from the oven while the filling is warm and creamy.
Serve with marinara sauce on the side for dipping, or alongside a crisp salad for a complete meal.
Great for meal prep—assemble ahead, refrigerate, and bake just before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 485Total Fat 30gSaturated Fat 14gUnsaturated Fat 16gCholesterol 74mgSodium 1086mgCarbohydrates 30gFiber 4gSugar 5gProtein 26g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Choose large, firm mushrooms with deep caps to hold plenty of filling—portobello or big cremini work best.
Remove the gills from portobellos with a spoon if you want less moisture and a cleaner presentation.
Thoroughly squeeze excess water from spinach (fresh or thawed frozen) to prevent a soggy filling.
For extra golden tops, broil for the last 1–2 minutes, but watch closely to avoid burning.
Use a cookie scoop or small spoon to neatly fill the mushrooms without making a mess.
Let them rest 3–5 minutes after baking so the filling sets slightly and becomes easier to serve.

Ingredients Notes:

Large portobello or cremini mushrooms serve as the perfect edible vessel—their earthy, umami-rich flavor pairs wonderfully with creamy fillings. Full-fat ricotta cheese delivers the richest, silkiest texture, but part-skim works for a lighter version (avoid fat-free as it can become grainy).

Fresh baby spinach wilts quickly and brings mild sweetness and nutrients; frozen chopped spinach is a convenient substitute if thawed and well-drained. Garlic and onion provide aromatic depth, while freshly grated parmesan adds nutty saltiness and helps the topping brown beautifully.

Olive oil keeps everything moist and enhances flavor, and simple seasonings like salt, black pepper, and optional nutmeg or red pepper flakes elevate the dish without complexity. Optional panko or breadcrumbs create a delightful crunchy contrast on top.

Variations and Substitutions:

Make it vegan by swapping ricotta for a plant-based alternative and using nutritional yeast or vegan parmesan instead of dairy cheese.
Add protein with cooked crumbled bacon, diced pancetta, or sautéed sausage mixed into the filling for a non-vegetarian twist.
Try different cheeses—goat cheese for tang, feta for brininess, or mozzarella for extra meltiness.
Switch up greens: use kale, Swiss chard, or arugula instead of spinach (chop finely and wilt first).
For extra flavor, stir in chopped sun-dried tomatoes, roasted red peppers, artichoke hearts, or fresh herbs like basil, thyme, or oregano.
Make it gluten-free by skipping breadcrumbs or using GF panko.
For a lighter bite, use smaller button mushrooms as appetizers instead of large portobellos as a main.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes until warmed through (microwaving can make them soggy). Freezing is not recommended as the creamy filling may separate and the mushrooms can become watery when thawed.