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Photo of Stuffed mushrooms with spinach, ricotta and pine nuts by WW

Stuffed mushrooms with spinach, ricotta and pine nuts

Total Time
55 min
20 min
35 min
This is a really nice vegetarian dish that has the humble flavours of toasted pine nuts, mild ricotta and the warm sweetness of shallots.



640 g, (8 x large field mushrooms), stalks trimmed

Baby spinach

5 cup(s), (150g)

Reduced-fat ricotta cheese

1½ cup(s), (390g)

Grated parmesan cheese

¼ cup(s), (20g)

Pine nuts

2 tbs, toasted

Fresh lemon rind

2 tsp, finely grated

Green shallot(s)

4 individual, thinly sliced


1 medium


3 cup(s), (90g)


½ medium, chopped

Semi dried tomatoes, not in oil

½ cup(s), (30g), sliced

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place mushrooms, stalk-side up, on prepared tray and lightly spray with oil.
  2. Boil, steam or microwave spinach until just wilted. Drain. Refresh under cold water. Drain. Using hands, squeeze out excess water. Coarsely chop.
  3. Combine spinach, ricotta, parmesan, pine nuts, rind, shallots and egg in a large bowl. Stuff mushrooms evenly with ricotta mixture. Bake, covered with foil, for 15 minutes. Remove foil and bake for 15 minutes or until mushrooms are tender.
  4. Meanwhile, combine, rocket, avocado and tomatoes in a medium bowl. Drizzle with oil. Toss gently to combine. Serve mushrooms with salad.


SERVING SUGGESTION: Wholemeal bread roll.TIP: There's no need to peel or wash mushrooms. Just wipe them clean with a damp clean cloth before using.To toast pine nuts, preheat oven to 200°C or 180°C fan-forced. Spread pine nuts on a baking tray and bake for 2–3 minutes or until golden.