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Spinach, Ricotta and Basil Stuffed Mushrooms

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Crusty, creamy, meaty, what more could you ask for in a savory starter?

Filling:
  • 8 sundried tomato halves
  • 1 cup fresh low-fat ricotta cheese
  • 1 small bunch spinach, washed, stems removed, finely chopped, about 1 1/2 cups
  • 2 cloves garlic, minced
  • 3 T freshly grated Parmesan cheese
  • 1/2 cup shredded jack cheese
  • 1 T chopped fresh basil
  • Salt and pepper to taste
Mushroom Prep:
  • 2 dozen large mushrooms, (stems removed and saved for another use)
  • Olive oil
  • 2 ounces crumbled feta cheese

Soak sundried tomatoes in boiling water to cover for 10 minutes. Drain, discard water and coarsely chop tomatoes. Combine filling ingredients, mix in sundried tomatoes and season with salt and pepper to taste.

Preheat over to 350˚ F.

Brush mushrooms very lightly with oil. Arrange on a baking sheet, cup side down. Bake for 12 minutes. Pour off any liquid. Turn mushrooms over and stuff each drained cap with ricotta filling mixture. Sprinkle feta cheese over top of filled caps.

Bake 10 to 15 minutes more, or long enough to heat filling through, then place under broiler until lightly browned.    

Makes 24 caps

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

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Soak sundried tomatoes in boiling water to cover for 10 minutes. Drain, discard water and coarsely chop tomatoes. Combine filling ingredients, mix in sundried tomatoes and season with salt and pepper to taste.

Preheat over to 350˚ F.

Brush mushrooms very lightly with oil. Arrange on a baking sheet, cup side down. Bake for 12 minutes. Pour off any liquid. Turn mushrooms over and stuff each drained cap with ricotta filling mixture. Sprinkle feta cheese over top of filled caps.

Bake 10 to 15 minutes more, or long enough to heat filling through, then place under broiler until lightly browned.    

Makes 24 caps

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive