Name: Slow Cooker Spinach and Ricotta Stuffed Mushrooms
Prep time: 10 min
Cook time: PT-488786H19M36S
Total time: 3 h 10 min
Cuisine: Italian-Inspired
Ingredients: 1 pound button mushrooms, stems removed; 1 cup ricotta cheese; 1/2 cup cooked spinach, drained and chopped; 1/4 cup grated Parmesan cheese; 1 teaspoon garlic powder; Extra Parmesan, for topping

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These slow cooker spinach and ricotta stuffed mushrooms are a simple yet elegant appetizer that always impresses. I love how the creamy, savory filling contrasts perfectly with the tender bite of the mushrooms. Made in the crockpot, they’re perfect for keeping warm and serving fresh at any gathering.

Slow Cooker Spinach and Ricotta Stuffed Mushrooms

Why You’ll Love This Recipe

I like this recipe because it combines minimal prep with maximum flavor. It’s ideal for entertaining, potlucks, or cozy nights in. I just mix a few ingredients, stuff the mushrooms, and let the slow cooker do the work. Plus, it’s vegetarian-friendly and easy to double for a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound button mushrooms, stems removed
1 cup ricotta cheese
½ cup cooked spinach, drained and chopped
¼ cup grated Parmesan cheese
1 teaspoon garlic powder

Directions

I start by mixing the ricotta, chopped spinach, grated Parmesan, and garlic powder in a bowl until everything is well combined.
I then stuff each mushroom cap with a spoonful of the ricotta-spinach mixture.
Next, I arrange the stuffed mushrooms in a single layer inside my crockpot.
I cover and cook them on low for 3 to 4 hours, until the mushrooms are tender and the filling is heated through.
Right before serving, I sprinkle a bit of extra Parmesan on top for that final touch.

Servings and timing

This recipe makes about 20 to 24 stuffed mushrooms, which serves 6 to 8 people as an appetizer.
Cook time: 3–4 hours on low
Prep time: 10 minutes
Total time: Approximately 3 hours and 10 minutes

Variations

I sometimes swap out the ricotta for cream cheese or goat cheese for a tangier twist. For a bit of a kick, I add crushed red pepper flakes to the filling. Want more texture? I mix in some finely chopped walnuts. I’ve also tried it with chopped artichoke hearts or sun-dried tomatoes for a Mediterranean flair.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place them in a baking dish and warm them in the oven at 350°F for about 10–15 minutes, or until heated through. I avoid microwaving them because it can make the mushrooms a bit soggy.

FAQs

How do I keep the mushrooms from getting soggy?

I make sure to drain the spinach well and avoid overfilling the crockpot. A single layer works best to keep everything tender but not watery.

Can I make these stuffed mushrooms ahead of time?

Yes, I often prepare the filling and stuff the mushrooms the night before. I store them covered in the fridge and cook them in the crockpot the next day.

Do I need to grease the crockpot?

I don’t usually need to, but if I’m worried about sticking, I give it a quick spray with nonstick cooking spray before adding the mushrooms.

Can I freeze these stuffed mushrooms?

I don’t recommend freezing them after cooking, as the texture of the mushrooms changes. However, I’ve frozen them before cooking with decent results.

What can I serve these with?

I like serving them with a fresh salad or other small bites like crostini, olives, or a cheese platter.

Conclusion

These slow cooker spinach and ricotta stuffed mushrooms are one of my go-to appetizers for gatherings or easy weeknight snacks. The creamy filling, tender mushrooms, and hands-off cooking method make them a winner every time. I just prep, stuff, and let the slow cooker handle the rest.