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Crispy Vegetarian Stuffed Mushrooms with Ricotta and Spinach

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These crispy vegetarian stuffed mushrooms feature a creamy ricotta and spinach filling, topped with a golden, crunchy panko-parmesan crust. They make an easy, crowd-pleasing appetizer perfect for parties, holidays, or any gathering.

Ingredients

Scale
  • 16–18 medium white or cremini mushrooms (about 1 lb), stems removed and wiped clean
  • 1 cup ricotta cheese (whole milk or part-skim)
  • 1 cup fresh baby spinach, chopped (or thawed frozen spinach, well squeezed)
  • 1/4 cup grated parmesan cheese
  • 1 large garlic clove, minced
  • 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
  • 1/2 teaspoon dried Italian herbs (oregano, basil, or thyme blends)
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon lemon zest
  • Salt, to taste
  • 1/3 cup panko breadcrumbs (regular or gluten-free)
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon olive oil (or melted butter)
  • Pinch of salt and pepper
  • Olive oil, for drizzling
  • Fresh parsley or basil, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wipe mushrooms with a damp paper towel and remove stems. Set caps aside, gills up, and finely chop stems for the filling.
  2. In a medium bowl, combine ricotta, chopped spinach, 1/4 cup parmesan, garlic, parsley, Italian herbs, black pepper, nutmeg, lemon zest, salt, and chopped mushroom stems. Mix until creamy and flecked with green. If filling is watery, add extra parmesan or breadcrumbs.
  3. Stuff each mushroom cap generously with filling, mounding slightly. Arrange stuffed mushrooms on a lined baking sheet, gill side up, about 1 inch apart.
  4. In a small bowl, mix panko breadcrumbs, 2 tablespoons parmesan, olive oil, and a pinch of salt and pepper until crumbs are evenly coated.
  5. Sprinkle crispy topping over each filled mushroom, pressing lightly to adhere. Drizzle mushrooms with a little olive oil for extra crunch.
  6. Bake for 20-23 minutes, until tops are golden brown and mushrooms are tender. For extra crunch, broil for 1-2 minutes at the end, watching closely.
  7. Let mushrooms cool on the tray for 5 minutes. Transfer to a serving platter, garnish with fresh parsley or basil, and serve warm.

Notes

For gluten-free, use gluten-free panko. For vegan, substitute plant-based ricotta and parmesan. Mushrooms can be prepped and stuffed ahead, then baked before serving. If mushrooms release liquid, blot tray before serving. Leftovers taste great cold or reheated in the oven. Avoid microwaving to keep topping crispy.

Nutrition

Keywords: stuffed mushrooms, vegetarian appetizer, ricotta spinach mushrooms, party food, easy appetizer, crispy mushrooms, holiday recipes

Find it online: https://blixfood.com/crispy-vegetarian-stuffed-mushrooms-recipe-with-ricotta-and-spinach-easy-party-appetizer/