Stuffed Mushrooms
A stuffed mushroom recipe for the veggie-lover.
This recipe for stuffed mushrooms features zucchini, carrots and spinach mixed together in a creamy ricotta cheese filling.
These vegetarian stuffed mushroom caps have an Italian flavor, with creamy ricotta cheese, Parmigiano-Reggiano cheese and a variety of fresh vegetables. Whether you're making this stuffed mushrooms recipe for a special occasion or just your average Tuesday night dinner, they're practically guaranteed to be a hit.
Be sure to use a good-quality flaked sea salt to season these stuffed mushrooms. It really makes a huge difference. Maldon sea salt has a wonderful flavor, and it's fairly reasonably-priced (around $6.50 a box at SaltWorks or Williams-Sonoma). Other nice flaked sea salts include Murray River Pink Flaked Sea Salt, Caribbean Sea Salt and White Cyprus Flaked Sea Salt. Faerie's Finest sells these salts, as well.
Stuffed Mushrooms Recipe
- 18 large mushrooms, stems removed
- 1 10 oz. package frozen chopped spinach, thawed and drained
- 1 Tbsp. olive oil
- 1 medium zucchini, cleaned and shredded
- 1 large carrot, cleaned and shredded
- 1 cup part-skim ricotta cheese
- 1 tsp. good-quality flaked sea salt, such as Maldon
- 1 tsp. freshly-ground black pepper
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup dry white wine
Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish generously with nonstick cooking spray. Wipe mushrooms with a clean towel. Remove stems and discard. Squeeze all of the water out of the spinach by wrapping it in a kitchen towel or paper towel and wringing thoroughly.
Place the spinach in a large bowl. Heat olive oil in a small frying pan over medium heat. Squeeze as much water as possible out of the zucchini, then add it to the frying pan. Add the shredded carrot to the frying pan. Cook 2 to 4 minutes until softened. Add to the bowl with the spinach. Mix well. Fold in the ricotta cheese, sea salt and pepper until well combined.
Place the mushroom caps (cavity side up) in the prepared baking dish. Spoon this mixture into the mushroom caps. Top with the grated Parmigiano-Reggiano. Pour the white wine into the bottom of the baking dish around the mushrooms. Bake, uncovered, 15 to 20 minutes until the cheese is bubbly, and the mushrooms are cooked.
Serve immediately.
Makes 18 stuffed mushrooms.
Per mushroom: 56 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 3 g carbohydrate, 1 g fiber, 4 g protein, 52% vitamin A, 13% vitamin C, 10% calcium, 3% iron
For more healthy appetizer recipes, see also:
- Bruschetta with Pesto and Tomatoes
- Mini Steak Fajitas
- Vegetarian Pot Stickers
- Vegetarian Chopped Liver
- Roasted Vegetable Dip Recipe
