Spinach Stuffed Mushrooms

Sunday, September 23, 2012


  • 20 mid size fresh button mushrooms
  • olive oil for brushing
  • 2tbs 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 oregano) or 1 tsp dried
  • kosher salt and freshly ground black pepper to taste


    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, stiring 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.
      Spoon spinach mixture into mushroom caps.
    6. Bake for 15 minutes.
    7. Serve and Enjoy

    Click here for Original Recipe and more Details

    Photo Credit: foodsogoodmall.com


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