Baked mushroom caps filled with spinach, ricotta, Parmesan and herbs, finished with a crunchy breadcrumb topping.
# What You Need:
→ Mushrooms
01 - 16 large white or cremini mushrooms, stems reserved
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Ground 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 ground black pepper
→ Topping
14 - 2 tablespoons grated Parmesan cheese
15 - 2 tablespoons breadcrumbs (optional for crunch)
16 - 1 tablespoon olive oil
# How to Make:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Wipe mushroom caps clean with a damp paper towel, remove stems and reserve the caps on the prepared sheet, gill side up.
03 - Drizzle the caps with 1 tablespoon olive oil and season lightly with salt and black pepper.
04 - Finely chop the reserved stems. In a skillet over medium heat, warm a little oil and sauté the chopped stems with minced garlic until softened, about 2 minutes.
05 - Add the chopped spinach to the skillet and cook until just wilted, about 2 minutes; remove from heat and allow to cool briefly.
06 - In a mixing bowl, combine ricotta, 1/4 cup grated Parmesan, the sautéed stem and spinach mixture, parsley, basil, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix until uniform.
07 - Spoon the filling into each mushroom cap, mounding gently so each cap is evenly filled.
08 - In a small bowl, combine 2 tablespoons Parmesan, breadcrumbs if using, and 1 tablespoon olive oil; sprinkle evenly over the filled caps.
09 - Bake for 20–25 minutes until mushrooms are tender and tops are golden. Remove from oven and let rest 5 minutes before serving; garnish with additional fresh herbs if desired.
