18 Delicious Spinach and Mushroom Recipes for Every Occasion

Are you ready to fall in love with spinach and mushrooms all over again? Whether you’re whipping up a quick weeknight dinner, looking for seasonal favorites, or craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious Spinach and Mushroom Recipes for Every Occasion and discover dishes that are sure to delight your taste buds and impress your family and friends. Let’s get cooking!

Spinach and Mushroom Quiche

This Spinach and Mushroom Quiche is a cozy, savory pie that’s perfect for brunch or a light dinner, packed with earthy flavors and a creamy texture.

Ingredients

• 1 pre-made pie crust
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 cup sliced mushrooms and cook until soft, about 5 minutes. Stir in 2 cups fresh spinach until wilted, then remove from heat.
3. In a bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Spread the mushroom and spinach mixture over the pie crust, then sprinkle with 1/2 cup shredded Gruyère cheese. Pour the egg mixture over the top.
5. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden. Let cool for 10 minutes before slicing.

The Gruyère cheese melts into a rich, nutty layer that perfectly complements the earthy spinach and mushrooms, making every bite irresistibly smooth.

Tip: For a crispier crust, blind bake it for 10 minutes before adding the filling.

Creamy Spinach and Mushroom Pasta

Dive into this creamy, dreamy pasta that combines earthy mushrooms with vibrant spinach for a dish that’s as nutritious as it is indulgent.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 3 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add sliced mushrooms to the skillet and cook for 5-7 minutes, until they’re golden and have released their moisture.
4. Stir in fresh spinach and cook for 2 minutes, just until wilted.
5. Pour in heavy cream, then add grated Parmesan, salt, black pepper, and red pepper flakes if using. Stir well and let the sauce simmer for 3-4 minutes until slightly thickened.
6. Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated with the creamy sauce.

The magic of this dish lies in the creamy sauce that clings to every strand of pasta, with the spinach adding a fresh contrast to the rich mushrooms.

Tip: For an extra touch of luxury, top with additional Parmesan and a sprinkle of fresh parsley before serving.

Spinach and Mushroom Stuffed Chicken

Transform your weeknight dinner with this Spinach and Mushroom Stuffed Chicken, a dish that’s as nutritious as it is delicious, combining juicy chicken with a savory filling.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup chopped mushrooms
• 2 cups fresh spinach
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. In a skillet over medium heat, sauté the mushrooms and spinach in olive oil until the spinach wilts, about 3 minutes. Remove from heat and stir in the mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper.
3. Cut a pocket into each chicken breast and stuff with the spinach and mushroom mixture. Secure with toothpicks if necessary.
4. Place the stuffed chicken in the prepared baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

The melted cheese and earthy mushrooms create a rich flavor that pairs perfectly with the tender chicken, making this dish a standout for any dinner table.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of cooking.

Garlic Butter Spinach and Mushroom Skillet

This Garlic Butter Spinach and Mushroom Skillet is a quick, flavorful side that turns simple ingredients into something special with minimal effort.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 5 ounces fresh spinach
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Heat the butter and olive oil in a large skillet over medium heat until the butter is melted.
2. Add the mushrooms and cook for 5 minutes, stirring occasionally, until they start to brown.
3. Stir in the garlic, salt, black pepper, and red pepper flakes if using, and cook for 1 minute until fragrant.
4. Add the spinach in batches, stirring until each batch is wilted before adding more, about 3 minutes total.
5. Remove from heat and serve immediately.

The magic of this dish lies in the garlic butter sauce that coats every bite, making the spinach and mushrooms irresistibly savory.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese just before serving.

Spinach and Mushroom Lasagna

This Spinach and Mushroom Lasagna is a cozy, veggie-packed twist on the classic, perfect for those nights when you crave something comforting yet wholesome.

Ingredients

• 9 lasagna noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lb mushrooms, sliced
• 5 cups fresh spinach
• 15 oz ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz marinara sauce
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and mushrooms; cook until mushrooms are soft, about 5 minutes. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.
3. In a bowl, mix ricotta cheese, egg, Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper.
4. Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles, half the ricotta mixture, half the mushroom-spinach mixture, and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, marinara sauce, and mozzarella cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.

The layers of creamy ricotta and earthy mushrooms with spinach create a lasagna that’s rich in flavor yet light on the palate.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean cuts.

Spinach and Mushroom Risotto

Warm up your evening with this creamy Spinach and Mushroom Risotto, a dish that’s as nourishing as it is comforting.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil and butter in a large pan over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add mushrooms and cook until they release their juices and start to brown, about 5 minutes.
3. Stir in Arborio rice, coating it with the oil and butter, for 1 minute. Pour in white wine, stirring until absorbed.
4. Begin adding the warmed broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 20 minutes total.
5. When the rice is creamy and al dente, stir in spinach, Parmesan cheese, salt, and pepper. Cook until spinach wilts, about 2 minutes.

The key to this risotto’s velvety texture is the slow addition of broth, allowing the rice to release its starches gradually. Serve immediately for the best consistency.

Tip: For an extra layer of flavor, toast the Arborio rice in the pan for a minute before adding any liquid.

Spinach and Mushroom Pizza

Who says pizza night can’t be both indulgent and packed with greens? This Spinach and Mushroom Pizza is a veggie lover’s dream, with a crispy crust, creamy cheese, and earthy flavors that come together in every bite.

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 1 tbsp olive oil
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup fresh spinach, roughly chopped
• 1 cup sliced mushrooms
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F. If you have a pizza stone, place it in the oven to heat up.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Transfer to a pizza peel or baking sheet lined with parchment paper.
3. Brush the dough with olive oil, then spread the marinara sauce evenly over the surface.
4. Sprinkle half of the mozzarella cheese over the sauce, then layer on the spinach and mushrooms. Top with the remaining cheese.
5. Season with garlic powder, oregano, salt, and black pepper.
6. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

The secret to this pizza’s irresistible texture? The spinach wilts just enough to blend seamlessly with the melted cheese, while the mushrooms add a meaty bite without any meat. Perfect for when you’re craving something hearty yet fresh.

Tip: For an extra flavor boost, drizzle the baked pizza with a little truffle oil before serving.

Spinach and Mushroom Soup

Warm up with this creamy Spinach and Mushroom Soup, a comforting bowl that’s packed with earthy flavors and ready in just 30 minutes.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and start to brown, about 10 minutes.
3. Stir in the spinach and cook until wilted, about 2 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
5. Stir in the heavy cream, salt, black pepper, and nutmeg. Simmer for another 5 minutes until heated through.

The nutmeg adds a subtle warmth that elevates the earthy mushrooms and spinach, making this soup a standout. Tip: For a lighter version, substitute half-and-half for the heavy cream.

Spinach and Mushroom Stir Fry

Whip up this vibrant Spinach and Mushroom Stir Fry in just 20 minutes for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
2. Add mushrooms to the skillet, cooking for 5 minutes until they start to brown.
3. Stir in spinach, soy sauce, sesame oil, sugar, and red pepper flakes. Cook for another 3 minutes until the spinach wilts.
4. Remove from heat and serve immediately.

The magic of this dish lies in the perfect balance of earthy mushrooms and fresh spinach, all brought together with a hint of spice and sweetness.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Spinach and Mushroom Omelette

Start your morning with a fluffy and flavorful Spinach and Mushroom Omelette, packed with fresh veggies and melted cheese for a satisfying breakfast.

Ingredients

• 3 large eggs
• 1/4 cup fresh spinach, chopped
• 1/4 cup mushrooms, sliced
• 2 tablespoons shredded cheddar cheese
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat until melted. Add mushrooms and sauté for 2 minutes until slightly softened.
3. Add spinach to the skillet and cook for another minute until wilted.
4. Pour the egg mixture over the vegetables, tilting the pan to spread evenly. Cook for 2 minutes without stirring.
5. Sprinkle cheddar cheese over one half of the omelette. Fold the other half over the cheese and cook for another minute until the cheese melts.
6. Slide the omelette onto a plate and serve immediately.

The key to this omelette’s appeal is the perfect balance of earthy mushrooms, tender spinach, and gooey cheese, all enveloped in soft, fluffy eggs.

Tip: For an extra fluffy texture, add a splash of milk to the eggs before whisking.

Spinach and Mushroom Salad with Balsamic Dressing

This Spinach and Mushroom Salad with Balsamic Dressing is a vibrant, nutrient-packed dish that comes together in minutes, perfect for a quick lunch or a light dinner.

Ingredients

• 4 cups fresh baby spinach
• 1 cup sliced cremini mushrooms
• 1/4 cup thinly sliced red onion
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp crumbled feta cheese
• 2 tbsp toasted pine nuts

Instructions

1. In a large bowl, combine the baby spinach, sliced cremini mushrooms, and thinly sliced red onion.
2. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle the crumbled feta cheese and toasted pine nuts over the top of the salad just before serving.

The combination of earthy mushrooms, sweet balsamic dressing, and crunchy pine nuts creates a delightful contrast of flavors and textures in every bite.

Tip: For an extra flavor boost, try marinating the mushrooms in a bit of the dressing for 10 minutes before assembling the salad.

Spinach and Mushroom Tacos

These Spinach and Mushroom Tacos are a veggie-packed delight, offering a hearty and flavorful twist on taco night that everyone will love.

Ingredients

• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 2 cups fresh spinach
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 8 small corn tortillas
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until they start to soften.
2. Add spinach, salt, cumin, black pepper, and garlic powder to the skillet. Cook for another 3 minutes, until the spinach is wilted and the mushrooms are tender.
3. Warm the tortillas according to package instructions.
4. Divide the mushroom and spinach mixture evenly among the tortillas. Top with feta cheese and cilantro.
5. Serve with lime wedges on the side for squeezing over the tacos.

The combination of earthy mushrooms, vibrant spinach, and tangy feta creates a taco filling that’s both nutritious and bursting with flavor.

Tip: For an extra kick, add a diced jalapeño to the skillet with the mushrooms.

Spinach and Mushroom Grilled Cheese

Elevate your grilled cheese game with this savory Spinach and Mushroom version, packed with earthy flavors and gooey cheese.

Ingredients

• 2 tablespoons unsalted butter, divided
• 1 cup sliced mushrooms
• 1 cup fresh spinach
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices sourdough bread
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

Instructions

1. In a skillet over medium heat, melt 1 tablespoon of butter. Add mushrooms and cook for 5 minutes until softened. Stir in spinach, garlic powder, salt, and pepper, cooking for another 2 minutes until spinach wilts. Remove from heat.
2. Spread the remaining 1 tablespoon of butter on one side of each bread slice. Flip slices over and layer mozzarella and cheddar on two slices. Top with the spinach and mushroom mixture, then the remaining bread slices, buttered side up.
3. Heat the same skillet over medium-low heat. Cook sandwiches for 3-4 minutes per side, until bread is golden and cheese is melted.

The combination of melted cheeses with the earthy spinach and mushrooms creates a grilled cheese that’s both comforting and sophisticated.

Tip: For an extra crispy exterior, press down lightly on the sandwiches with a spatula while cooking.

Spinach and Mushroom Calzones

These Spinach and Mushroom Calzones are a cozy, veggie-packed twist on the classic, perfect for a hearty dinner or a fun weekend project.

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, warm the olive oil. Add the spinach and mushrooms, cooking until the spinach is wilted and the mushrooms are soft, about 5 minutes. Season with salt, pepper, and garlic powder.
3. Divide the pizza dough into 4 equal pieces. Roll each piece into a 6-inch circle on a floured surface.
4. Spread 2 tbsp of ricotta on one half of each dough circle, leaving a 1-inch border. Top with the spinach and mushroom mixture and sprinkle with mozzarella.
5. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
6. Brush the tops with the beaten egg and cut a small slit in each for steam to escape.
7. Bake for 20-25 minutes, until the calzones are golden brown and puffed.

The ricotta adds a creamy contrast to the earthy spinach and mushrooms, making every bite a delightful mix of textures and flavors.

Tip: Let the calzones cool for a few minutes before serving—the filling will be piping hot!

Spinach and Mushroom Curry

Warm up your kitchen with this comforting Spinach and Mushroom Curry, a dish that’s as nutritious as it is flavorful, perfect for a cozy weeknight dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 8 ounces mushrooms, sliced
• 5 cups fresh spinach
• 1 can (14 ounces) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for about 3 minutes until the onion is translucent.
2. Add the mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they start to brown.
3. Stir in the spinach, cooking just until wilted, about 2 minutes.
4. Pour in the coconut milk, then add the curry powder, salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
5. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

The magic of this curry lies in the creamy coconut milk melding with the earthy mushrooms and vibrant spinach, creating a dish that’s both hearty and refreshing.

Tip: For an extra kick, add a pinch of red pepper flakes with the curry powder.

Spinach and Mushroom Frittata

Start your morning with a fluffy and flavorful Spinach and Mushroom Frittata that’s as nutritious as it is delicious.

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 2 cups fresh spinach, roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the mushrooms and cook until they’re soft and slightly browned, about 5 minutes.
3. Add the spinach to the skillet and cook just until wilted, about 2 minutes.
4. Pour the egg mixture over the vegetables in the skillet. Sprinkle the shredded cheddar cheese evenly on top.
5. Cook on the stove for 2 minutes without stirring, then transfer the skillet to the oven. Bake for 15-20 minutes, until the eggs are set and the top is lightly golden.

The magic of this frittata lies in its versatility—serve it hot, at room temperature, or even cold, making it perfect for any meal of the day.

Tip: For an extra flavor boost, try adding a pinch of garlic powder or red pepper flakes to the egg mixture before cooking.

Spinach and Mushroom Pot Pie

Nothing says comfort like a warm, flaky pot pie, and this spinach and mushroom version is a vegetarian twist that doesn’t skimp on flavor.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1 1/2 cups vegetable broth
• 1/2 cup heavy cream
• 1 package (14 ounces) refrigerated pie crusts

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft, about 3 minutes.
2. Add mushrooms, cooking until they release their moisture and start to brown, about 5 minutes. Stir in spinach, salt, black pepper, and thyme, cooking just until spinach wilts.
3. Sprinkle flour over the vegetables, stirring to coat. Gradually add vegetable broth and heavy cream, stirring constantly until the mixture thickens.
4. Transfer the filling to a pie dish. Cover with the pie crust, trimming excess and crimping edges. Cut a few slits in the top to vent.
5. Bake at 400°F for 25 minutes, or until the crust is golden and the filling is bubbly.

The creamy filling paired with the crisp, buttery crust makes this pot pie a standout dish that’s perfect for impressing guests or treating yourself.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Spinach and Mushroom Stuffed Shells

These Spinach and Mushroom Stuffed Shells are a cozy, veggie-packed twist on a classic, perfect for a comforting weeknight dinner that feels a little special.

Ingredients

• 12 oz jumbo pasta shells
• 2 tbsp olive oil
• 8 oz mushrooms, finely chopped
• 3 cloves garlic, minced
• 10 oz fresh spinach, chopped
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 24 oz marinara sauce

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and garlic; cook for 5 minutes until mushrooms are soft.
3. Add spinach to the skillet; cook for 2 minutes until wilted. Remove from heat.
4. In a bowl, mix ricotta, mozzarella, Parmesan, salt, pepper, and basil. Stir in the mushroom and spinach mixture.
5. Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish. Stuff each shell with the cheese mixture and place in the dish.
6. Pour remaining marinara sauce over the shells. Cover with foil and bake for 25 minutes. Remove foil and bake for 5 more minutes until bubbly.

The combination of creamy ricotta and earthy mushrooms stuffed into tender pasta shells makes this dish a hearty yet elegant option for dinner parties or family meals.

Tip: For a crispy top, broil the shells for the last 2 minutes of baking.

Conclusion

We hope this roundup of 18 delicious spinach and mushroom recipes inspires your next meal, whether it’s a cozy dinner or a festive gathering. Each dish is a testament to the versatility and flavor of these beloved ingredients. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest boards for easy access. Happy cooking!