Vegetarian · Everyday cooking
Mushroom, Spinach & Ricotta Skillet
Deeply browned mushrooms with wilted spinach, soft ricotta and toasted walnuts.
- Prep
- 15 min
- Cook & rest
- 20 min
- Total
- 35 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- White mushroomsquartered700 g
- SpinachRaw400 g
- RicottaWhole milk300 g
- Walnutschopped50 g
- Olive oilSalad or cooking oil25 g
- ButterUnsalted20 g
- Garlicminced12 g
- Lemon juiceRaw25 g
- ThymeDried2 g
- SaltTable salt3 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Toast the walnuts in a dry wide skillet over medium heat for 2–3 minutes, stirring. Transfer to a bowl before they darken.
- Add the oil and butter to the skillet. Cook the mushrooms in batches for 8–10 minutes, giving their moisture time to evaporate so the edges brown.
- Return all the mushrooms to the pan. Add the garlic, thyme, salt and pepper and stir for 1 minute.
- Add the spinach in handfuls and cook until wilted. Fold in the ricotta in large spoonfuls and warm gently for 2–3 minutes without completely blending it into the vegetables.
- Add the lemon juice and divide into 4 servings. Sprinkle the walnuts over each portion.
Kitchen notes
- Use a large skillet or two pans when scaling up; crowding prevents the mushrooms from browning.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 18.4 g
- Fiber
- 5.1 g
- Carbs − fiber
- 13.3 g
- Protein
- 16.1 g
- Fat
- 27.2 g
- Energy
- 355 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Mushroom, Spinach & Ricotta Skillet
For 4 servings
Vegetables
- GarlicRaw12 g
- SpinachRaw400 g
- White mushroomsRaw700 g
Fruit & berries
- Lemon juiceRaw25 g
Eggs & dairy
- RicottaWhole milk300 g
Oils & fats
- ButterUnsalted20 g
- Olive oilSalad or cooking oil25 g
Herbs & spices
- Black pepperDried, ground1 g
- SaltTable salt3 g
- ThymeDried2 g
Nuts & seeds
- WalnutsEnglish walnuts, plain50 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/mushroom-spinach-ricotta-skillet/
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