Roasted mushroom caps filled with ricotta, spinach, Parmesan, and herbs — golden-topped, tender, and elegant.
# What You Need:
→ Mushrooms
01 - 16 large white or cremini mushrooms (stems reserved and finely chopped)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Filling
05 - 1 cup packed fresh spinach, chopped
06 - 1 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 large garlic clove, minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)
11 - 1/4 teaspoon ground nutmeg
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Topping
14 - 2 tablespoons grated Parmesan cheese
15 - 2 tablespoons breadcrumbs (optional)
16 - 1 tablespoon olive oil
# How-to Steps:
01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
02 - Wipe mushrooms with a damp paper towel. Remove stems from caps, reserve stems, and finely chop the stems.
03 - Place mushroom caps gill side up on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season lightly with salt and black pepper.
04 - Heat a skillet over medium heat, add the chopped mushroom stems and minced garlic, and sauté until softened, about 2 minutes. Add the chopped spinach and cook until wilted, about 2 more minutes. Remove from heat and allow to cool slightly.
05 - In a mixing bowl combine ricotta, 1/4 cup grated Parmesan, the sautéed spinach mixture, parsley, basil, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until evenly blended and creamy.
06 - Spoon the ricotta and spinach mixture into each mushroom cap, mounding the filling slightly above the rim.
07 - In a small bowl combine 2 tablespoons grated Parmesan, the breadcrumbs if using, and 1 tablespoon olive oil. Sprinkle the mixture evenly over the filled mushrooms.
08 - Bake in the preheated oven for 20–25 minutes, until mushrooms are tender and the tops are golden.
09 - Allow mushrooms to rest for 5 minutes before serving. Garnish with additional chopped parsley or basil if desired.
