Spinach and Pesto Stuffed Mushrooms

Spinach and Pesto Stuffed Mushrooms

SERVES: 2-3 | PREP TIME: 10 min | COOK TIME: 30 min

We used our homemade wild garlic pesto to give these robust mushrooms a good garlicky kick. The pesto and earthy mushrooms blend beautifully with the creamy ricotta while the tender spring spinach leaves help bind it all together.

Spinach and Pesto Stuffed Mushrooms


250g chestnut mushrooms
100g spinach
1 heaped tablespoon pesto (wild garlic/kale)
250g tub Ricotta
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Wipe the mushrooms clean and remove the stalks (keep for adding to a pasta sauce)
  • Chop the spinach finely

2. Place the mushrooms cup side up in an ovenproof dish. Drizzle them with a little oil and season with salt and pepper.

3. In a bowl, mix together the ricotta, pesto, and spinach. Season it well with salt and pepper.

4. Use a spoon to fill the mushrooms with the mixture and pile it nice and high.

5. Bake in the oven for 20-30 minutes, depending on the size of the mushrooms, until they are tender.

6. Serve with a green salad and some fresh sourdough to mop up the delicious mushroom juice.