These deliciously creamy spinach and ricotta stuffed mushrooms make the perfect one-bite snack or appetizer!
(Makes 8 large)
Author: The Busy Baker
8 large white mushrooms
A drizzle of olive oil
1/2 cup ricotta cheese
1/4 cup finely chopped fresh spinach
A pinch of salt and pepper
1/2 tsp dried parsley
2 tbsp grated Parmesan cheese
Fresh parsley for garnish
Preheat your oven to 375 degrees Fahrenheit.
Prepare a baking dish with a drizzle of olive oil and rip the stems out of the mushrooms, adding the mushrooms to the baking dish upside down.
Add the ricotta cheese, chopped spinach, salt and pepper, and dried parsley to a bowl and stir everything together until combined.
Spoon the mixture into the mushroom caps, dividing the mixture evenly among the caps.
Top each one with a bit of the Parmesan cheese and bake at 375 for about 25-30 minute, or until the tops are golden brown!
Serve with some chopped fresh parsley for garnish (optional).
Full Recipe: The Busy Baker.