Ricotta & Spinach Stuffed Baked Mushrooms

Ricotta & Spinach Stuffed Baked Mushrooms

(Serves 3-4)


  • 8 Large field mushrooms, stalks removed
  • 200-250g low fat fresh ricotta cheese
  • 1 medium onion, very finely chopped
  • 4 garlic cloves, very finely chopped
  • 150g frozen spinach, chopped up finely
  • 2 tablespoons chopped fresh oregano or basil
  • 2 tablespoons chopped shallots
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ – ¾ tablespoon per mushroom low fat grated mozzarella (to top)
  • Dry oregano, additional pepper and salt to top (optional)
  • Olive oil spray


Pre-heat oven to 200°C.

  1. In a large bowl add the ricotta, onion, garlic, spinach, fresh oregano/basil, shallots, salt and pepper. Combine well. Taste for seasoning (salt and pepper) and adjust if necessary.
  2. Spray a baking tray with olive oil spray and place each mushroom on tray like cups. Evenly fill each mushroom with ricotta mix. Top each with the grated cheese, a pinch of dry oregano and a pinch of salt and pepper.
  3. Place in the pre-heated over to bake for 20-25 minutes or until cheese goldens on top.
  4. Serve hot or cold with a salad.


  • Store left-overs in the fridge.
  • There’s many variations that can be done to this recipe e.g. you can add finely chopped sundried tomatoes, olives, marinated eggplant and chargrilled capsicum into the stuffing mix.
  • If you have had bariatric surgery, this recipe will make 8 serves.

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