Spinach Stuffed Mushrooms:

  • 20 mid size fresh button mushrooms
  • olive oil for brushing
  • 2tbs butter
  • 1 10 oz package of frozen chopped spinach, thawed and squeezed dry.
  • 1 cup ricotta cheese
  • 2 tbs Dijon-style mustard
  • 2 tsp fresh marjoram or 1 tsp dried
  • kosher salt and freshly ground black pepper to taste


  • Pre-heat oven to 350 degrees.
  • Remove stems from mushrooms down to center of mushroom being careful not to break through to the meat. You will have a hollow space that will allow you to stuff the mushroom. Set aside
  • In a saute pan melt butter and saute mushroom stems, stiring until juices have cooked down, about 4 minutes.
  • Add spinach and Cook about 4 minutes longer.
  • Remove from heat and stir in remaining ingredients.
  • Spoon spinach mixture into mushroom caps.
  • Bake for 15 minutes.