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Spinach Stuffed Mushrooms



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  • 20 mid size fresh button mushrooms
  • olive oil for brushing
  • 2 tbs butter
  • 1 10 oz package of frozen chopped spinach, thawed and squeezed dry.
  • 1 cup ricotta cheese
  • 2 tbs Dijon-style mustard
  • 2 tsp fresh marjoram or 1 tsp dried
  • kosher salt and freshly ground black pepper to taste


Adapted from


Step 1

1. Pre-heat oven to 350 degrees.

2. Remove stems from mushrooms down to center of mushroom being careful not to break through to the meat. You will have a hollow space that will allow you to stuff the mushroom. Set aside

3. In a saute pan melt butter and saute mushroom stems, stir until juices have cooked down, about 4 minutes.

4. Add spinach and Cook about 4 minutes longer.

5. Remove from heat and stir in remaining ingredients.

6. Spoon spinach mixture into mushroom caps.
Bake for 15 minutes.


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