Warm, Savoury & Satisfying: Stuffed Baby Mushrooms
If you’re after a snack that actually keeps you full and tastes delicious, these little stuffed mushrooms are such a win. They’re warm, savoury and easy to throw together, no fancy ingredients, no faff.
You just fill baby mushrooms with a creamy mix of ricotta (or cottage cheese), garlic and spinach, then roast until golden and bubbling. Proper comforting, and they make a lovely change from the usual snack options.
What You’ll Need (makes ~10 mushrooms, serves 2):
10 baby mushrooms (button or chestnut)
80g (about ¼ cup) ricotta or cottage cheese
½ garlic clove, finely chopped
A small handful of chopped spinach
Salt & pepper
A drizzle of olive oil
How to Make Them:
Remove the stems from the mushrooms and gently wipe them clean.
In a small bowl, mix the cheese, garlic, chopped spinach, salt and pepper.
Spoon the filling into each mushroom cap.
Place on a lined baking tray, drizzle lightly with olive oil, and roast at 200°C (fan) / 400°F for about 15 to 18 minutes – until the tops are golden and just bubbling.
That’s it, no need to overthink it. They’re great hot, but just as tasty cold from the fridge the next day.
How to Serve:
Pair with sliced veg or a handful of salad
Add to a lunch plate as a protein-rich side
Enjoy on their own with a cuppa when you’re peckish but want something that’ll satisfy
Macros (per serving):
Protein: 10g
Carbs: 4g
Fat: 7g
Calories: Approx. 130 kcal
(Macros vary a little depending on whether you use ricotta or cottage cheese.)
Want more quick snack ideas that aren’t full of sugar or stress?
I share healthy, fuss-free recipes like this every week in Health Bites – my free email with real-life food for women who want to feel good without overcomplicating things.