Cleo Coyle Recipes.com: Foolproof Stuffed Mushrooms with Ricotta and Spinach from Cleo Coyle #LowCarb #Keto #Vegetarian

Foolproof Stuffed Mushrooms with Ricotta and Spinach from Cleo Coyle #LowCarb #Keto #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.

To download my recipe for Foolproof Stuffed Mushrooms as a free PDF, click here or on the image at right. >>

To read my full blog post and see my step-by-step photos, scroll down or click here or on the "Read more" link below, and...

Eat with joy!

~ Cleo

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!

Scroll down for an example of my method in action,
using a stuffing of ricotta and spinach, but note...

You can switch up the filling with any combo of soft and hard cheeses (and, if you like, add seasoned breadcrumbs or pork rind crumbs if you're following a low-carb program). For meat-eaters, you can add crumbled, cooked bacon or sausage, or chopped pepperoni, or really any type of pre-cooked and seasoned ground meat.

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Cleo Coyle writes two
bestselling mystery

series with her husband.
To learn more, click 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 carbs and calories. Five medium mushrooms clock in at about 20 calories with 3 grams of carbs, and they're fat free.

Marc and I enjoy these stuffed mushrooms as snacks in the afternoon or evening. But these elegant little bites also work beautifully served at more formal dinners or on party trays. They go great with cocktails or wine. Best of all they're quick and easy to make; and with this foolproof method, they'll come out perfectly cooked every time.

Even better, the health benefits of the humble 'shroom are many. According to WebMD, "Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants. They may also help to lessen the risk of developing serious health conditions..." And they're good sources for Selenium, Thiamin, Magnesium, and Phosphorous.

Ricotta and spinach also have health benefits, 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 well drained

8 to 10 fresh 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)

NOTE: You can switch up the filling in this recipe with any combo of soft and hard cheeses and add seasoned breadcrumbs, if you like. For meat-eaters, you can add crumbled, cooked bacon or sausage, or chopped pepperoni, or really any type of cooked and seasoned ground meat.

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 (optional seasoned breadcrumbs would go on now) and return the mushrooms to the oven for another 10 minutes. Remove the pan, plate the caps and enjoy!