Spinach and Ricotta Stuffed Mushrooms

These Spinach and Ricotta Stuffed Mushrooms are a great midweek meal.

UNDER 10 MINS

VEGETARIAN

Ingredients

• large white mushrooms 
• 1 cup fresh spinach, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• fresh parsley, chopped

Instructions

1. Remove the stems from the mushrooms and finely chop.
2. Preheat your air fryer to 175°C.
3. In a pan, heat the olive oil over medium heat.
4. Add the minced garlic and sauté until fragrant, about 1 minute.
5. Add the chopped mushroom stems and cook for 2-3 minutes.
6. Add the chopped spinach and cook until wilted, about 2 minutes.
7. Season with salt and pepper to taste. Remove from heat and let cool slightly.
8. In a bowl, combine the cooked spinach and mushroom mixture with the ricotta cheese, grated Parmesan cheese, and shredded mozzarella cheese. Mix well.
9. Spoon the spinach and ricotta filling into each mushroom cap, pressing lightly to fill.
10. Arrange the stuffed mushrooms in a single layer in the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
11. Air fry the mushrooms for a couple minutes, or until the mushrooms are tender and the filling is golden and bubbly.
12. Garnish with fresh parsley and serve.