Recipe: Perfect Spinach and goat cheese stuffed mushrooms

Spinach and goat cheese stuffed mushrooms. Portabella Mushrooms stuffed with tangy goat cheese, sun-dried tomatoes, and cooked spinach. A great appetizer option before Christmas Dinner or with a celebratory glass of champagne New Years Eve! Well, I think I hit the nail on the head with these Spinach & Goat Cheese Stuffed Mushrooms.

Stir in the spinach, cheese, pepper and salt; cook and stir until cheese is melted. Feed your need for cheese and mushrooms! Button mushrooms stuffed and baked to perfection. You can have Spinach and goat cheese stuffed mushrooms using 9 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Spinach and goat cheese stuffed mushrooms

1. It's 2 of (6oz) pkgs. mushrooms, stems removed and chopped, caps reserved.
2. You need 1/2 cup of onion, chopped.
3. You need 2 clove of garlic, crushed.
4. Prepare 2 tbsp of olive oil.
5. You need 2 cup of fresh spinach, chopped.
6. It's 1 of salt and pepper to taste.
7. You need 1/3 cup of panko bread crumbs.
8. You need 1 of (4oz.) pkg. goat cheese, crumbled.
9. Prepare 1/2 cup of parmesan cheese, divided.

Meanwhile, place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on Reduce heat to low and stir in reserved mushrooms, spinach, thyme, goat cheese, cream and walnuts. Orzo with Spinach, Butternut Squash and Blue Cheese. Fill the mushrooms with the stuffing ingredients and place on the prepared baking sheet.

Spinach and goat cheese stuffed mushrooms instructions

1. preheat oven to 400°F place caps in a large baking pan; set aside. in a skillet over medium heat, saute onion, garlic and mushroom stems in 2 tablespoons of olive oil 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, goat cheese and 1/4 cup parmesan until combined.Fill each mushroom top and sprinkle with remaining parmesan cheese. Bake filled mushroom cap for 20 minutes, our until cheese behind to brown.Refrigerate any leftovers..

Sprinkle the mushrooms with a little more grated parmesan cheese and drizzle with extra virgin olive oil. Clean mushrooms by wiping with wet paper towel. Don't rinse under sink 'cause you don't want excess liquid. Remove stems by wiggling back and forth. In a bowl, combine the goat cheese, melted butter, crushed garlic.