Egg-Free Spinach and Ricotta Stuffed Mushrooms
Large mushroom caps filled with a savory mixture of spinach, dairy-free ricotta cheese, garlic, and herbs, then baked until tender and golden brown.
25m prep + 30m cook4 servings
Contains wheatEGG-free
220 cal|10g protein|15g carbs|12g fat|3g fiber
Ingredients
- 12 large Large Cremini Mushrooms
- 2 tablespoons Olive Oil
- 5 ounces Spinach
- 1 cup Dairy-Free Ricotta Cheese
- 2 cloves Garlic
- 1/4 cup Breadcrumbs
- 2 tablespoons Nutritional Yeast
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Remove the stems from the mushrooms and set aside. Clean the mushroom caps with a damp cloth.
- 3Heat olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 3-5 minutes.
- 4In a bowl, combine the wilted spinach, dairy-free ricotta cheese, minced garlic, breadcrumbs, nutritional yeast, oregano, salt, and pepper.
- 5Spoon the spinach and ricotta mixture into the mushroom caps.
- 6Place the stuffed mushrooms on a baking sheet.
- 7Bake for 25-30 minutes, or until the mushrooms are tender and the filling is golden brown.
- 8Let cool slightly before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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