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Ricotta Stuffed Mushrooms

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Check out this hearty vegetarian recipe for you that uses Portobello mushroom tops. These stuffed mushrooms are baked in a cast iron skillet.

About a year ago my husband discovered that he loves mushrooms.

Not only does this shock his mother, but it also floors me because he has always been very particular about what he eats. I myself am not a fan of raw mushrooms, but I do enjoy them in cooked into things.

I have been on a kick recently to cut back on the amount of meat we eat. In addition to vegetarian, we have been eating more fish.

I have been trying to use hearty ingredients so that my family does not feel like they are missing out on meat.

Spinach Ricotta Stuffed Portobello Mushroom Cap Recipe

My husband suggested stuffed mushrooms. I thought it sounded tedious to stuff all those little individual mushrooms, but then I realized I could use BIG mushrooms.

I saw portobello mushrooms and thought they were the perfect type of this recipe. They cook up well in a cast iron skillet.

Ricotta Spinach Portobello Stuffed Mushrooms

These are the ingredients you need to make this dish. It is such a fresh dish.

Ricotta Spinach Stuffed Mushroom Caps ingredients
I used a cast iron skillet for this dish with prep done on the stove top. Get the full recipe at the bottom of this post.

Then the entire prepared skillet is placed in the oven to bake.

Portobello Mushrooms Caps stuffed with Ricotta and Spinach

Don’t those look amazing? The Portobello mushrooms are hearty like a steak.

My husband really loved this entree and said we need to make this more often. He did not miss meat at all.

I have really been trying to cut back on the amount of meat we eat. My family is not missing out at all with dishes like this.

Ricotta Spinach Stuffed Mushrooms

My favorite part was the ricotta stuffing. It was so tasty!

I just love the combination of cheese and garlic, along with the spinach!

Spinach Ricotta Stuffed Portobello Mushroom Caps Recipe

Do you like mushrooms?

What would you stuff them with?

Portobello Spinach Ricotta Stuffed Mushroom Recipe - Need a hearty vegetarian recipe? Try these Portobello Stuffed Mushrooms which are stuffed with ricotta, garlic, & spinach and baked in a cast iron skillet. Even meat eaters will love it!

Enjoy these other vegetarian recipes~

Yield: 4 servings

Ricotta Stuffed Mushrooms

Ricotta Stuffed Mushrooms

This ricotta and spinach stuffed mushroom cap recipe will be a favorite of vegetarians and non vegatarians alike!

Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes


  • 4 portobello mushrooms
  • ricotta cheese - 16 oz container
  • fresh spinach - approximately 2 cups
  • garlic - to taste
  • Italian seasoning - to taste
  • parmesan cheese - as desired


  1. Preheat the oven to 350 degrees.
  2. Wipe off the portobello mushrooms with a paper towel.
  3. Remove and chop the mushroom stems.
  4. Heat olive oil or butter in a cast iron skillet on the stove.
  5. Saute the chopped mushroom stems, fresh spinach, and garlic for 3-4 minutes.
  6. Mix the mushroom garlic mixture with the ricotta cheese and 2 teaspoons of Italian seasoning.
  7. Stuff the mushroom caps with the cheese mixture and place into the cast iron skillet with the stuffed side up.
  8. Sprinkle with parmesan cheese.
  9. Bake for 18-20 minutes.


I made the mistake of washing my mushrooms, which caused the recipe to be watery. Just wipe off the mushrooms to clean them before cooking.

I'd love to see your photos of this recipe. Please post it and leave a comment here on Pinterest.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 14Sodium: 47mgCarbohydrates: 2gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Monday 18th of March 2019

I’d like to clear up a common misconception. Mushrooms do not “soak up” water when they’re washed. Think about it. What happens to a sponge when you soak it in water? It grows. Do mushrooms do this? No. Raw mushrooms, like many vegetables, are full of water, and, when they’re cooked, they shed this water. If you’ve ever sautéed zuccchini, you know what I’m talking about. The trick is to sauté or broil your mushrooms before filling them. They’ll shrink as they give off water, and they’ll also brown and caramelize if you let them go far enough, which gives them that awesome flavor. Alton Brown disputed the “mushroom soaking up water” myth many years ago. Apparently, y’all were sleeping.

Diana Rambles

Thursday 4th of April 2019

Honestly, I don't know much about mushrooms. I never ate them as a kid and only started loving them in the past 10 years or so. I need to do better research. Thanks for the info!


Sunday 6th of January 2019

Yum! I love mushrooms. I'm a vegetarian so I use portabello mushrooms occasionally. I've made them in veggie lasagna, but that was kind of a full day event so that's the end of that dish for me! Every now and then I'll spot a portabello mushroom burger when I go out to eat and order it because it's a huge treat. I should probably buy them more often, but I find for most of the foods I make, regular white mushrooms are good enough. And then I did something 2 days ago that I rarely do - I bought a can of mushrooms.

Diana Rambles

Monday 7th of January 2019

I purchase mushrooms nearly every week. I used to avoid them!


Saturday 18th of November 2017

When you make stuffed mushrooms you removes the stems and some of the inside to make room for your filling. Place the mushrooms upside down on a baking tray and sprinkle with a little salt and bake for about 10 minutes. This releases the water. It is very similar to eggplant prep. Then you fill them and complete the baking or transfer them to your cast iron.

Diana Rambles

Saturday 18th of November 2017

Thank you for the tips!!


Thursday 14th of September 2017

Never wash mushrooms----they will soak up water very fast. Clean them with a damp cloth. Never wash!!!!!!!! That's why your dish will be watery

Diana Rambles

Friday 15th of September 2017

I had NO idea! I'm going to try this. Thanks!!

Alexandra Foley

Tuesday 8th of November 2016

I made this dish last night, it was WONDERFUL! I used the large portabello mushrooms. I found that they didnt have too much of a stem but it still turned out delish. I also agree with the mushrooms do get very watery. Put them in the oven for a few minutes to dry them out as much as possible. I cooked wild long grain rice to go make a full meal!

Diana Rambles

Tuesday 8th of November 2016

That is a great idea, Alexandra!

Comments are closed.
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