Description
A delightful appetizer featuring tender mushroom caps filled with a creamy goat cheese and spinach mixture, baked to perfection for a golden, savory treat.
Ingredients
- Button mushrooms: 20 large, stems removed
- Fresh spinach: 2 cups, coarsely chopped
- Goat cheese: 4 ounces, softened
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Salt and pepper: To taste
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). - Prepare Mushrooms
Clean mushrooms with a damp cloth and remove the stems. Finely chop half the stems for the filling. - Sauté Vegetables
Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add chopped mushroom stems and spinach. Cook until spinach is wilted. Season with salt and pepper. - Mix Filling
Combine the sautéed mixture with softened goat cheese in a bowl. Mix until smooth and taste to adjust seasoning. - Stuff Mushroom Caps
Fill each mushroom cap with the prepared mixture, creating a small mound on top. Arrange on a parchment-lined baking sheet. - Bake
Bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
Notes
- Substitute cream cheese if goat cheese isn’t available.
- Add breadcrumbs or grated Parmesan on top for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 120
- Sugar: 1g
- Fat: 9g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g