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

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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.

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). For meat-eaters, you can add crumbled, cooked bacon or sausage, or chopped pepperoni, or really any type of cooked and seasoned ground meat.

To download a free PDF of this
that you can print,
save, or share,
click here.

Cleo Coyle has a partner in
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🍄 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, iron, potassium, and selenium. 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


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)

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! 

Click for a Free Recipe PDF.


Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author of
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