Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms


20 mid size fresh button mushrooms
olive oil for brushing
2 tbs 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 1 tsp dried
kosher salt and freshly ground black pepper to taste
Here is a great recipe for entertaining prior to serving a big meal. Savory and delicious with every bite. This recipe uses marjoram, which is a member of the mint family. It is similar to-but lighter in taste than oregano
  • Pre-heat oven to 350 degrees.
  • Remove stems from mushrooms down to the center of the 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
  • In a saute pan melt butter and saute mushroom stems, stirring until juices have cooked down about 4 minutes.
  • Add spinach and cook about 4 minutes longer.
  • Remove from heat and stir in remaining ingredients.
  • Spoon spinach mixture into mushroom caps.
  • Bake for 15 minutes.




10 min


20 min


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