Spinach and ricotta stuffed mushrooms with rosemary potatoes
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 30 Sep 24
- Updated: 26 May 25
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.
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