Description
Tender button mushrooms stuffed with a creamy spinach and ricotta filling, cooked low and slow in the crockpot. A simple, hands-off appetizer that’s elegant, flavorful, and perfect for gatherings.
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
Instructions
- In a bowl, mix ricotta, chopped spinach, Parmesan, and garlic powder until well combined.
- Stuff each mushroom cap with a spoonful of the filling.
- Arrange stuffed mushrooms in a single layer in the crockpot.
- Cover and cook on low for 3–4 hours, until mushrooms are tender and filling is hot.
- Sprinkle extra Parmesan on top before serving.
Notes
- Swap ricotta with cream cheese or goat cheese for a tangier filling.
- Add crushed red pepper flakes for a little heat.
- Mix in walnuts, artichokes, or sun-dried tomatoes for extra texture and flavor.
- Prepare the filling and stuff mushrooms ahead of time, then cook the next day.
- Avoid overcrowding—keep mushrooms in a single layer to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 3–4 hours (low)
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 95
- Sugar: 1g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
