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Easy Spinach and Goat Cheese Stuffed Mushrooms


  • Author: Charlotte Flores
  • Total Time: 35 minutes
  • Yield: 5

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

  1. Preheat the Oven
    Preheat your oven to 375°F (190°C).
  2. Prepare Mushrooms
    Clean mushrooms with a damp cloth and remove the stems. Finely chop half the stems for the filling.
  3. 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.
  4. Mix Filling
    Combine the sautéed mixture with softened goat cheese in a bowl. Mix until smooth and taste to adjust seasoning.
  5. Stuff Mushroom Caps
    Fill each mushroom cap with the prepared mixture, creating a small mound on top. Arrange on a parchment-lined baking sheet.
  6. 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