Tuesday, June 25, 2019

Foolproof Mushrooms Stuffed with Ricotta and Spinach: A Tasty, Healthful, Low-Cal Snack or App from Cleo Coyle #Vegetarian

Today I'm sharing a recipe for Foolproof Stuffed Mushrooms. Why are they foolproof? Because you won't have to worry about under- or over-cooking them. Ever.

You can certainly switch up the filling if you don't like my ricotta-spinach combination. You can try almost any combo of soft and hard cheeses and sprinkle on breadcrumbs, if you like. For meat-lovers, you can add crumbled (cooked) bacon, or cooked sausage, or chopped pepperoni, or any type of cooked and seasoned ground meat. Whatever you choose as your filling...

🍄 Here is my easy, foolproof method

for cooking stuffed mushroom caps:

(1) Place empty mushroom caps (open sides down) on a baking sheet or pie plate and cook for 10 minutes in a pre-heated 400 degree F. oven.

(2) Using two forks, flip the mushroom caps and fill them.

(3) Place the filled caps back in the 400 degree oven for 10 minutes more, and they're done!

Now for an example of said method in action...

🍴

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Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

🍄 A Recipe Note from Cleo

Mushrooms are a great inspiration for a murder-mystery writer, which is why I eat them often. :) They're also incredibly low in calories. Five medium mushrooms clock in at about 20 calories with 3 grams of carbs, and they're fat free.

The health benefits are many: Mushrooms are a source of vitamin D, three essential B-vitamins, calcium (for bones), iron, potassium (which can help regulate blood pressure), and selenium, an antioxidant that's also great for the health of bones, teeth, nails, and hair, and is believed to help fight cancer, especially prostate cancer.

Because selenium is primarily found in animal proteins, mushrooms are one of the best choices for vegetarians to obtain it. (Click here to read more about the health benefits of the humble 'shroom.)

Ricotta and spinach, of course, have amazing health benefits, too, and they're my favorite combination for this recipe. May you eat with joy and in good health! ~ Cleo

I made this batch of mushrooms on
a simple glass pie plate. Easy! ~ Cleo

🍄 🍄 🍄

🍄 Cleo's Stuffed Mushrooms
with Ricotta and Spinach

Ingredients:

1/4 cup frozen chopped spinach, thawed and drained
8 to 10 fresh, white button mushrooms (medium to large)
1/4 cup ricotta cheese (whole or part-skim)
2 tablespoons strong, salty grated cheese (I use Romano)
1/4 teaspoon white (or black) pepper
2 tablespoons (1 ounce) shredded mozzarella cheese (whole or part-skim)

Step 1 - Make the stuffing: Thaw your chopped frozen spinach (but do not cook). Place the spinach in a colander over the sink and gently press out as much liquid as you can. (I do this hours in advance or even an entire day before. Then I place the spinach in a bowl, loosely cover it with foil and keep it in the fridge to dry it out even more.)

After your spinach is well drained, measure out 1/4 cup of it and mix it in a bowl with the ricotta, the grated Romano cheese (or your favorite hard, salty cheese), and the ground pepper. Do not add the mozzarella yet.

Step 2 - Prep the mushroom caps: Clean your mushrooms and remove the stems. Lightly scrape the inside of the caps with the tip of a small teaspoon to hollow them out a bit more. Place the mushrooms, open side down, on a baking sheet or pie plate. Bake for 10 minutes in a well pre-heated 400 degree F. oven.

Step 3 - Fill and bake: Remove the pan from the oven and, using two forks, flip over the caps. Now their open sides should be up. Fill each cap with the spinach-ricotta stuffing, garnish with a bit of shredded mozzarella and return the mushrooms to the oven for another 10 minutes. Remove the pan, plate the caps and enjoy!