Posted in Recipes

Spinach & ricotta filled large mushrooms topped with Parmesan cheese

I so love these lovely spinach, garlic, onion & ricotta filled larger white mushrooms.

These are lovely with pasta, with a big green salad & some crusty bread but I served them with boiled potatoes & baked turkey pieces. These are also great as special appetizers!
Recipe: For 12 larger filled mushrooms so for 4 persons ( 3 per person is enough! )
12 larger white mushrooms, stalks removed ( but kept to put aside for later use & use for an omelette or so,…)
250 gr of fresh sheep’s ricotta
180 gr of fresh spinach, well cleaned, rough stalks removed, washed & depted dry, cut finely
1 big clove of fresh garlic, peeled & finely cut up
1 medium white onion, peeled & finely diced
1 or 2 teaspoons of green pesto
a little piece of fresh Parmesan
a fruity EVOO
black pepper
some Maldon sea salt flakes
1. Heat a pan on a medium heat. Add 1 or 2 tablespoons of the fruity EVOO & let it heat up. When hot, add the chopped onion & garlic & fry for about 5 minutes or until golden.
2. Now, make the ricotta & spinach mix. Take a larger bowl & ad ricotta, spinach, the fried onion & garlic mix. Add also a few grinds of black pepper. Mix well. Taste! It has to taste fab! I also added a bit of the Maldon sea salt flakes, but not too much because the ricotta is a bit salted too.
3. Then, take your mushrooms, without the stalks right in front of you. With the help of a little spoon , spoon a bit of the inside out so that you have larger insides to fill later.
4. Preheat the oven to 200° C/ 392 F for 10 minutes.
5. Now, spoon a bit of the green pesto all over the base of the cavities. Not too much though,…see picture!
6. Place a large heaped tablespoon of the green ricotta mix in the cavity of the mushrooms & fill it all up, in the hight too. Take 2 non stick baking trays & drizzle a bit of the fruity EVOO all over the base. Snug the filled mushrooms alongside each other in baking trays.
7. Now, add some grated fresh Parmesan cheese over the top of the mushrooms. Not too much, just a bit to cover the top because when they will bake, the grated cheese on top wilt melt & taste awesome!
8. When they are ready to go into the oven, pour a bit of the fruity EVOO all over the top of the mushrooms.
9. Place in the center of your oven & bake for about 20 to 25 minutes. After 20 minutes, check them if they are ready with a skewer pin. If not, add another 5 minutes or until done.
10. Take them out of the oven & serve with a big green mixed salad & fresh baguettes or whatever you want to eat it with!
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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

105 thoughts on “Spinach & ricotta filled large mushrooms topped with Parmesan cheese

  1. This dish looks spectacular – I don't know what it is but there is something about stuffed mushrooms that I just love – I suspect when I was little I got to sample some adult party food and it was stuffed mushrooms. Ever since then I've just thought they were so special. Your version looks amazing, cannot wait to give it a try!

  2. This looks super scrumptious! I love mushrooms and I would never have thought of adding spinach and cheeses as filling. Yummy.

  3. Sophie, these look very tempting. I like each of the ingredients you used and together I know they will be wonderful. I tried your spelt cookies and am happy to report we really liked them. I hope you are having a wonderful day. Blessings…Mary

  4. BEAUTIFUL recipe! I love that there is pesto in the bottom! I would like to make this as an appetizer. Stay warm in chilly Brussels!! It is warming up here in Vancouver.

  5. My family loves stuffed mushrooms Sophie! I usually use meat, so am so pleased to see this vegetarian version. They look marvelous!

  6. Delicious-looking! I agree with the comments above, I can eat the ALL right now. ;-)Bisous,Paz

  7. I do love the combo of ricotta and spinach. And I really love the addition of pesto – just a tad in them.This is how we taught our daughter to love mushrooms – we stuffed them!

  8. These look so delicious and elegant. Perfect to serve to someone you want to impress (or you could be like me and be greedy and eat them all by yourself) 🙂 Looooving the recipe Sophie 🙂

  9. Well I have to say that spinach and ricotta are among my favorite fillings in general and this just looks delicious Sophie!

  10. Oh Sophie, what a great filling for the mushrooms…love the combination…it will make a great meal just by itselves 🙂

  11. Those sound fabulous Sophie – I love everything in that filling! And I'd definitely be having mine with some potatoes too 🙂

  12. You have me drooling! I order mushrooms when I got out since hubby does not care for them, sad huh? Your look so flavorful!

  13. sophie, you may have just stumbled upon the one way to get me to eat and enjoy mushrooms–this looks amazing!

  14. They look amazing and is definitely something I will make…I have made stuffed mushrooms before but not yet with these ingredients. I will definitely make these as I said …yummmmmmmy!! kisses xxx

  15. All of my favourite food here!! I wanted to make these on Monday when our son came to dinner but I had run out of ricotta damn! He would have loved them, I opted for crab stuffed mushrooms, they were good but I'm still swayed by your recipe!

  16. Oh Sophie, this baked potato is so much better then the regular (American) version. So earthy and pack with delicious flavor.Have a wonderful one,elra

  17. This looks amazing, what a gorgeous recipe. What a wonderful appetizer. I could have more than 3 though, I think!

  18. Stuffed mushrooms have to be one of my all time favourite recipes. I have never tried it with sheeps ricotta though… Thanks for sharing!- Brittany

  19. These look quite delicious, Sophie. I just happen to have ricotta in my fridge and spinach in my greenhouse! Guess what I'll be making? :))

  20. Wow, you have a terrific blog here! These mushrooms look fabulous. I'm not a huge ricotta fan so am thinking that I can substitute cottage cheese (I've done that in other recipes). Thanks for sharing.

  21. Hi Sophie, Oooh, I love stuffed mushrooms — and this looks like an absolutely delicious rendition! Such a versatile dish.

  22. These sound heavenly! I love stuffed mushrooms. Spinach and ricotta are so perfect in this recipe! I bet it smells fabulous while it's cooking too! 🙂

  23. hello sophie that's a very good idea to stuff mushrooms I love that !! have a good day in Brussels! Pierre de Paris

  24. Wow, Sophie, these stuffed mushrooms look fantastic! I would love to serve these with a nice, big salad. Delish!

  25. these are mouthwatering. I'd love these. So good. I'll definitely be making them. Thanks for the bolt of inspiration, Sophie 🙂

  26. @ Nadji, Happy Cook, Oysterculture, Jo, Mary, Gloria, Koko, HH, Dawn, Barbara, Paz, Sam, Claudia, Lorraine, Celia, Nirvana's Kitchen, Carolyn, gaga, the Duo dishes, Rosa, Mary Moh, Hungry Dog, Simone, 5star foodie, Gattina, Slices of Beauty, Juliana, Daily Spud, Robin Sue, Pam, Grace, Rico, Lesley, Joanne, Lisa, Erica: thanks my friends! Enjoy them!

  27. @ agrigirl: You could easily substitute the cottage cheese or other cheeses for the ricotta. i use ricotta because the sheep's ricotta is low in fat & light in texture!

  28. @ Nancy, The ungourmet, Olive, Dimah, French cooking for Dummies, Petite Nyonya, Reeni, Janet, Pierre, Jaqueline, Cathy: Enjoy them, my friends!@ Kat: I am glad that I sometimes inspire you!@ Ozoz, Joumana, Olga, Emily, Meeta, Pegasuslegend, Bo, Simplylife & Valérie: I hope you like them, my friends! enjoy!! Thanks!

  29. These sound gorgeous Sophie. I have been missing stuffed mushrooms. I usually stuff mine with carrot, garlic, soy sauce and peanut butter and top with cheese. but I am not eating peanuts while I am breastfeeding, so I haven't bothered with stuffed mushrooms. Now you have put me in the mood and these would be perfect 🙂

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