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Spinach and ricotta stuffed mushrooms with rosemary potatoes

Name: Spinach and ricotta stuffed mushrooms with rosemary potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 800g floury potatoes (such as maris piper), cut into 2cm cubes; 4 large portobello or flat field mushrooms; 3 tbsp olive oil; 2 garlic cloves, finely chopped; 200g young leaf spinach; 2 rosemary sprigs, leaves picked and finely chopped; 250g ricotta; Pinch freshly grated nutmeg; Finely grated zest 1 lemon; 4 tbsp panko breadcrumbs; 10g parmesan or veggie equivalent, finely grated; Rocket to serve; Tomato ketchup to serve

By: Pollyanna Coupland
Food producer, delicious.

Published: 30 Sep 24
Updated: 15 Oct 24

Spinach and ricotta stuffed mushrooms with rosemary potatoes

There’s a bit of a ‘vegetarian option on a pub food menu in the early 2000s’ vibe to stuffed mushrooms – but you can’t deny they tastes great when done right. The creamy ricotta filling and crunchy breadcrumb topping work well together with rosemary-scented potatoes on the side. Cooking the mushrooms over a wire rack and scoring the bottoms avoids any sogginess.

Browse more quick vegetarian dinner ideas.

Easy
October 2024

Test kitchen approved

Serves 4
Hands-on time 20 min. Oven time 30 min

Browse more quick vegetarian dinner ideas.

Vegetarian recipes

Nutrition: Per serving

Calories: 552kcals
Fat: 29g (13g saturated)
Protein: 28g
Carbohydrates: 44g (2.2g sugars)
Fibre: 3.9g
Salt: 2g

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Before you start

Got any soft herbs that need using up? Finely chop and add them to the ricotta filling.

Before you start

Got any soft herbs that need using up? Finely chop and add them to the ricotta filling.

Ingredients

800g floury potatoes (such as maris piper), cut into 2cm cubes
4 large portobello or flat field mushrooms
3 tbsp olive oil
2 garlic cloves, finely chopped
200g young leaf spinach
2 rosemary sprigs, leaves picked and finely chopped
250g ricotta
Pinch freshly grated nutmeg
Finely grated zest 1 lemon
4 tbsp panko breadcrumbs
10g parmesan or veggie equivalent, finely grated
Rocket to serve
Tomato ketchup to serve

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Method

Heat the oven to 200°C/ 180oC fan/gas 6 and bring a large pan of salted water to the boil. Add the potato cubes to the pan and cook for 10 minutes.
Meanwhile, remove any stalks from the mushrooms and finely chop the stalks. Add 1 tbsp of the oil to a large frying pan (one with a lid) over a low heat. Add the chopped stalks and garlic, cook for 2 minutes until just soft, then add the spinach and cover. After 30 seconds, lift the lid, stir the spinach with tongs, then replace the lid for 10 seconds more or until the spinach has wilted. Transfer to a plate and spread out to cool as quickly as possible.
Drain the potatoes and leave for a minute in the colander to steam-dry, then tip onto a large baking tray. Toss with the rosemary and remaining olive oil, plus a pinch of salt and pepper.

Score a cross into the frilly base/trimmed stem of each mushroom, then put on a wire rack, scored-side up. Squeeze out as much water as possible from the spinach, then roughly chop and mix with the ricotta, nutmeg, lemon zest and a pinch of salt and pepper. Divide the mixture equally among the mushrooms, then scatter over the panko breadcrumbs and grated cheese.
Put the potatoes in the oven and set the mushrooms above them. Bake both for 30 minutes. Serve with a handful of rocket and some ketchup on the side.