Transform your next gathering or dinner into a gourmet experience with these Stuffed Wild Mushrooms! Packed with earthy flavors and filled with a rich, savory stuffing, these bite-sized delights are the perfect blend of elegance and comfort.
Whether you’re serving them as an appetizer or a side dish, their tender texture and bold filling will impress any crowd. Plus, they’re easy to make and can be customized to suit your favorite flavors!
Ingredients:
- 20 Medium Mushrooms
- 1/4 Cup Chopped Shallots (Scallions or Onions)
- 2 Cloves Garlic (Chopped)
- 1 tbsp. Wild Mushroom and Sage Olive Oil
- 1 tbsp. Traditional Balsamic
- 1/2 tsp. soy sauce
- 2 cups chopped fresh spinach
- 1/2 cup ricotta
- Salt and pepper to taste
Instructions:
- Wash the mushrooms and carefully remove the stems without breaking the caps
- Finely chop the stems
- Combine the shallots, garlic and vinegar in a small skillet or saucepan and cook for 1-2 minutes
- Add the chopped mushroom stems and soy sauce and cook, stirring occasionally, for 3-5 minutes, until the mushrooms soften and release their juices
- Add the spinach and cook, continuing to stir, until it is wilted and the liquid in the pan is absorbed
- Remove from the heat, let cool for a few minutes, then stir in the ricotta
- Season with salt and pepper to taste
- Preheat the oven to 350 degrees
- Stuff the spinach filling into the mushroom caps
- Place the mushrooms in a baking pan, and bake for 20 minutes, until tender
- Remove from the oven, let sit for a few minutes, for the filling to set before serving
- Top it off with Aged Balsamic Vinegar and Wild Mushroom and Sage EVOO for an additional kick
Enjoy these spinach stuffed mushrooms for the perfect side or appetizer!