Spinach and Ricotta Stuffed Mushrooms
Large flat mushrooms baked with a creamy ricotta, spinach and lemon filling under a golden cheese top.
- Time40 min
- LevelEasy
- Costabout £1.60 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 306kcal
- 9.1gcarbs
- 5.8gof which sugars
- 25.2gfat
- 13.1gsaturates
- 11.4gprotein
- 2.4gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line a large baking tray with baking paper. Brush the mushroom caps all over with half the oil and lay them gill side up on the tray.
- 2
Heat the rest of the oil in a frying pan over a medium heat. Cook the chopped stalks for 4 minutes until the liquid has gone, then add the garlic for 30 seconds.
- 3
Add the spinach and stir until wilted, about 2 minutes. Tip into a sieve and press out the water firmly, then chop roughly. This matters, or the filling will be wet.
- 4
Mix the spinach and stalks with the ricotta, egg, half the hard cheese, the lemon zest, nutmeg, salt and pepper.
- 5
Spoon the filling into the caps, mounding it slightly. Sprinkle over the rest of the cheese.
- 6
Bake for 20 to 25 minutes, until the mushrooms are tender and the tops are golden and set. Rest for 3 minutes before serving.
23 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
