Name: Stuffed Cap Mushrooms with Ricotta and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Cuisine: Italian
Ingredients: ¼ tsp black pepper; ¼ tsp nutmeg (optional but magic); ⅓ cup panko breadcrumbs; ½ cup shredded mozzarella; ½ tsp salt; ¾ cup grated Parmesan (divided); 1 cup whole-milk ricotta cheese; 10 oz frozen spinach, thawed and squeezed very dry; 2 cloves garlic, minced; 2 tbsp melted butter; 24 large cremini or white button mushrooms, stems removed; Fresh parsley for garnish; Zest of 1 lemon

Tender mushroom caps filled with creamy ricotta, garlicky spinach, Parmesan, and herbs, then baked until golden and bubbly. An elegant, crowd-pleasing vegetarian appetizer that tastes like pure Italian comfort.

Why You’ll Love This Recipe

These Stuffed Cap Mushrooms with Ricotta and Spinach are the little black dress of appetizers: sophisticated yet effortless, loved by everyone, and always a hit. The meaty mushroom caps cradle a light, lemony ricotta-spinach filling that’s perfectly balanced with nutty Parmesan and a golden breadcrumb crown. They’re naturally vegetarian, low-carb, and gluten-free (if you skip the crumbs), yet feel totally indulgent. Make them for holidays, dinner parties, or Tuesday night snacking—once you try them, they’ll become your signature dish that people beg you to bring every time!

Recipe Tips and Tricks

Squeeze spinach completely dry—no one wants watery filling.
Choose large, firm caps that sit flat.
Scoop a little extra mushroom flesh for deeper filling pockets.
Mix filling a few hours ahead—flavors get even better.
Don’t overfill—ricotta puffs slightly.
Broil last 2 minutes for irresistible golden tops.
Serve warm, not piping hot—flavors shine best.

Yield: 24 Stuffed Mushrooms

Stuffed Cap Mushrooms with Ricotta and Spinach

Creamy ricotta-spinach stuffed mushrooms—elegant, vegetarian, and utterly delicious!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

¼ tsp black pepper
¼ tsp nutmeg (optional but magic)
⅓ cup panko breadcrumbs
½ cup shredded mozzarella
½ tsp salt
¾ cup grated Parmesan (divided)
1 cup whole-milk ricotta cheese
10 oz frozen spinach, thawed and squeezed very dry
2 cloves garlic, minced
2 tbsp melted butter
24 large cremini or white button mushrooms, stems removed
Fresh parsley for garnish
Zest of 1 lemon

Instructions

Preheat & prep: Heat oven to 400°F and line a baking sheet with parchment—elegance incoming!
Clean mushrooms: Wipe caps, remove stems, and scoop a little extra space for filling.
Dry spinach: Squeeze every last drop of water from thawed spinach—critical step!
Make filling: Mix ricotta, spinach, ½ cup Parmesan, mozzarella, garlic, lemon zest, salt, pepper, and nutmeg.
Taste it: Seasoning is everything—adjust now!
Stuff generously: Spoon or pipe filling into each cap—mound it beautifully.
Crunchy crown: Mix panko, remaining Parmesan, and melted butter—sprinkle over tops.
Bake to golden: 20–22 minutes until filling is set and tops are golden.
Broil for glory: Last 2 minutes under broiler—watch them turn irresistible!
Serve warm: Garnish with fresh parsley and watch them vanish!

Notes

Squeezing spinach dry is non-negotiable—use a clean towel or cheesecloth.
Make filling a day ahead—flavors deepen beautifully.
Leftovers make incredible omelet or pasta filling.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 114Total Fat 8gSaturated Fat 5gUnsaturated Fat 3gCholesterol 24mgSodium 322mgCarbohydrates 4gFiber 1gSugar 1gProtein 7g

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