Spinach & Ricotta Stuffed Mushrooms

Anna Van Dyken - Feed Me Healthy
My delicious mushrooms are the perfect option for a light lunch, either served with a crispy side salad, or simply on their own. Omit the bacon and you have a vegetarian alternative, just as flavoursome.
5 from 0
Course Lunch
Adjust Serving 6


  • 6 Large flat mushrooms stalks removed
  • 200 g reduced fat fresh ricotta cheese
  • 20 g grated parmesan cheese (1/4 cup)
  • 1 egg
  • 30 g short-cut bacon, fat trimmed finely chopped
  • 40 g baby spinach (2 cups) finely chopped
  • 3 Green shallots finely chopped
  • 30 g semi-dried (not in oil) tomatoes (1/2 cup) finely chopped
  • 1/4 cup fresh flat-leaf parsley chopped
  • 1 tsp Tuscan Seasoning
  • 2 tsp Lemon zest finely grated


  • Preheat oven 180°C. Place mushrooms stalk-side-up on a baking paper-lined baking tray.
  • Combine remaining ingredients in a large bowl.
    Season with salt and pepper and mix well. Spoon evenly onto mushrooms, lightly spray with oil and cover with foil. Bake for 15 minutes. Remove foil and bake for a further 15–20 minutes or until mushrooms are tender. Serve.


Anna’s tip
For the best result use reduced-fat ricotta cheese from the fresh deli section in major supermarkets.
2 on all plans
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Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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