These mushrooms. They’re stuffed! They require six ingredients, and they’re SUPER yummy. I mean, come on. Anything with goat cheese gets 5 gold stars in my book.
So what do they taste like? Let me tell you. They’re:
Tender with a slight bite
And altogether lovely
Invite your friends over for drinks and appetizers and prepare to watch these mushrooms disappear. So dang delicious. I actually think this recipe would be great with baby bella mushrooms as well for bite-sized appetizers.
- 4 portabella mushroom caps
- 2 tbsp olive oil, divided
- 2 cloves garlic, crushed
- 2 cups fresh baby spinach, chopped
- 1/4 cup breadcrumbs
- 1/4 cup crumbled goat cheese
- Preheat oven to 400 F. Remove gills and stem from caps with a spoon.
- Place caps in large baking pan open side down, and drizzle with 1 tablespoon of olive oil.
- Roast 15 minutes.
- While mushrooms are roasting, heat skillet over medium heat. Add remaining olive oil and garlic and saute until tender.
- Add fresh spinach, and stir until wilted.
- Season with salt and pepper.
- Transfer mixture to a large bowl, and cool slightly.
- Add breadcrumbs and goat cheese, stirring until combined.
- Remove mushrooms from oven and turn caps over.
- Fill each mushroom cap with spinach mixture.
- Bake 15 minutes or until cheese begins to brown.
- To avoid mushroom sogginess, wipe clean, don’t wash them (they absorb water).
- Follow the Youtube link below if you are confused as to what gills are.
I made the mistake of not removing my mushroom gills, and realized my error only after I baked them. They were still delicious; they just weren’t very “stuffed” so don’t make the same mistake I did!