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Stuffed Baby Bellas

Stuffed Baby Bellas

Yield: 12

Serves: 4-6

Prep: 10 min

Cook: 25 min

Ready: 35 min

  • 12 medium-large baby bella mushrooms (each about 2 inches wide)

  • 1/2 cup finely chopped onion

  • 2 tbsp chopped garlic

  • 1 1/2 cups roughly chopped spinach leaves

  • 1/2 cup full fat organic ricotta cheese

  • 1/4 cup organic cream cheese, room temperature

  • 1/4 tsp nutmeg

  • 1/4 tsp salt

  • 2 tbsp shredded (or fresh) Buffalo mozzarella cheese

  • 2 tsp Parmigiano Reggiano, grated

  • 1 tsp garlic powder

  1. Preheat oven to 375 degrees. Spray a large baking sheet with nonstick spray and set aside.

  2. Gently remove the stems from the mushrooms and set stems aside. Place the mushroom caps on the sheet, rounded sides down, and bake in the oven for 12 - 14 minutes. (Afterward, do not turn the oven off.)

  3. Meanwhile, chop mushroom stems. Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add mushroom stems, onion, and chopped garlic. Cook and stir until softened, about 2 minutes. Add spinach and continue to cook and stir until wilted. Set aside. Pat dry if needed.

  4. Once mushroom caps are cool enough to handle, pat dry until free of excess moisture and set aside (still on the baking sheet). In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt, and mozzarella cheese. Mix well, then fold in the mushroom stem mixture.

  5. Evenly distribute the cheese-veggie mixture among the mushroom caps. They will be super-stuffed and the mixture will be piled on top! Meanwhile, in a small bowl, mix Parmigiano with garlic powder. Sprinkle the stuffed mushrooms with this mixture.

  6. Return sheet to the oven and bake until topping begins to brown, 8 - 10 minutes. Let cool slightly and enjoy!!!






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Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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