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Spinach and Cheese Stuffed Mushrooms

Mushrooms stuffed with spinach and goat cheese, perfect for your holiday party!

VegetarianNut Free

4

Servings

15 Mins

Prep Time

15 Mins

Cook Time

Prep

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Preheat the Oven and Prepare the Baking Sheet

Set the oven to bake at 375°F/ 190°C (not convection) and adjust the rack to the middle. While the oven preheats, line a baking sheet with parchment paper and set aside.

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Prepare the Mushrooms

Remove the stems and finely chop them. Place the chopped stems in one bowl, and the caps in another.

  • Button Mushrooms(cleaned)½ lb.
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Season the Mushroom Caps

Toss the mushroom caps with olive oil and season with kosher salt and pepper, then set aside.

  • Extra Virgin Olive Oil3 Tbsps.
  • Kosher Salt½ tsp.
  • Black Pepper(freshly cracked)5 turns
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Mix the Mushroom Filling

Combine all the ingredients into the bowl with the chopped mushrooms stems and mix well.

  • Baby Spinach(finely chopped)½ cup
  • Shallots(finely chopped)2 Tbsps.
  • Parsley Leaves(finely chopped)1 Tbsp.
  • Thyme Leaves(finely chopped)¼ Tbsp.
  • Goat Cheese(crumbled)2 oz
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Add the Egg and Season the Filling

Mix well.

  • Large Egg1
  • Kosher Salt½ tsp.
  • Black Pepper(freshly cracked)10 turns
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Stuff the Mushrooms and Add to the Baking Sheet

Spoon up to 1/2 tablespoon of the filling into each mushroom cap.

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Mix the Topping

Combine the panko and grated parmesan cheese.

  • Panko¼ cup
  • Parmesan Cheese(grated)¼ cup
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Add the Topping to the Mushrooms

Top each mushroom with the panko parmesan mixture.

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Cooking Steps

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1. Bake the Stuffed Mushrooms

Place the mushrooms in the preheated oven and bake for 17- 20 minutes or until the topping becomes golden browm.

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2. Serve as Desired

Turn the oven off and transfer the mushrooms to a heat proof surface. These bite sized appetizers are versatile, great for casual get togethers or cocktail parties.

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