Spinach and Goat Cheese Stuffed Mushrooms

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
Warm
Savory
Hearty
Light
Satisfying
Highly shareable
And altogether lovely

IMG_9256_zpsotzxzbit

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.

Enjoy!

Spinach and Goat Cheese Stuffed Mushrooms
Yields 4
Simple, savory 6-ingredient stuffed mushrooms with a spinach and goat cheese filling.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 4 portabella mushroom caps
  2. 2 tbsp olive oil, divided
  3. 2 cloves garlic, crushed
  4. 2 cups fresh baby spinach, chopped
  5. 1/4 cup breadcrumbs
  6. 1/4 cup crumbled goat cheese
Instructions
  1. Preheat oven to 400 F. Remove gills and stem from caps with a spoon.
  2. Place caps in large baking pan open side down, and drizzle with 1 tablespoon of olive oil.
  3. Roast 15 minutes.
  4. While mushrooms are roasting, heat skillet over medium heat. Add remaining olive oil and garlic and saute until tender.
  5. Add fresh spinach, and stir until wilted.
  6. Season with salt and pepper.
  7. Transfer mixture to a large bowl, and cool slightly.
  8. Add breadcrumbs and goat cheese, stirring until combined.
  9. Remove mushrooms from oven and turn caps over.
  10. Fill each mushroom cap with spinach mixture.
  11. Bake 15 minutes or until cheese begins to brown.
Tip
  1. To avoid mushroom sogginess, wipe clean, don’t wash them (they absorb water).
To Remove Gills
  1. Follow the Youtube link below if you are confused as to what gills are.
  2. https://www.youtube.com/watch?v=Gr_xgHLPMzM
Thinking Out Loud http://www.lauriehamame.com/

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!

Laurie Hamame

Ball of sunshine. Chronic giggler. A lover of all things sweet potato. An overly friendly, world traveling, body positive warrior. Avid bookworm. Self-proclaimed chef and spiritually Italian. Promotor of daily walks, coffee dates and 30-second dance parties.

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Laurie Hamame

Ball of sunshine. Chronic giggler. A lover of all things sweet potato. An overly friendly, world traveling, body positive warrior. Avid bookworm. Self-proclaimed chef and spiritually Italian. Promotor of daily walks, coffee dates and 30-second dance parties.

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