Mushrooms stuffed with spinach and goat cheese, perfect for your holiday party!
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.
Remove the stems and finely chop them. Place the chopped stems in one bowl, and the caps in another.
Toss the mushroom caps with olive oil and season with kosher salt and pepper, then set aside.
Combine all the ingredients into the bowl with the chopped mushrooms stems and mix well.
Spoon up to 1/2 tablespoon of the filling into each mushroom cap.
Combine the panko and grated parmesan cheese.
Top each mushroom with the panko parmesan mixture.
Place the mushrooms in the preheated oven and bake for 17- 20 minutes or until the topping becomes golden browm.
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.
Get the latest recipes, tips and tricks from the Cue test kitchen!