Spinach stuffed mushrooms


24 large mushrooms, cleaned, stems removed and finely chopped

2 tsp. Olive Oil

½ medium onion, finely chopped

3 cups raw baby spinach

4 cloves garlic, finely chopped

1 dash crushed red pepper (optional)

½ tsp. finely chopped fresh rosemary

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

½ cup part-skim ricotta cheese

½ cup shredded mozzarella cheese


1. Preheat oven to 350° F.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add mushroom stems, onion, and spinach; cook, stirring frequently, for 5 to 6 minutes until tender.

4. Add garlic, red pepper, and rosemary. Season with salt and pepper (if desired); cook, stirring frequently, for 1 minute.

5. Add ricotta cheese; mix well.

6. Evenly fill mushrooms with spinach mixture.

7. Place mushrooms on a large baking sheet. Evenly top with mozzarella cheese. Bake for 20 to 25 minutes, or until bubbly.

Yield: 12 servings, 2 mushrooms each


Greg Fagg

Gateway YWCA