Go Back

Spinach, Sun-Dried Tomato, and Goat Cheese Stuffed Mushrooms

This combination sounds like it belongs on a restaurant menu, and that's exactly the vibe. Creamy goat cheese and bright sun-dried tomatoes with earthy spinach just hits every note. These are vegetarian and still feel hearty and satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 24 large white mushrooms stems removed and reserved
  • 6 oz goat cheese softened
  • 8 oz frozen chopped spinach thawed and squeezed very dry
  • 1/3 cup sun-dried tomatoes in oil finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons fresh basil chopped
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Method
 

  1. Preheat oven to 375°F and line a baking sheet with parchment.
  2. Sauté finely chopped mushroom stems and garlic in olive oil for 3 minutes.
  3. Combine goat cheese, spinach, sun-dried tomatoes, basil, red pepper flakes, salt, and pepper. Stir in cooked stems.
  4. Fill each mushroom cap generously with the mixture.
  5. Bake for 20-22 minutes until mushrooms are tender and filling is set. Serve warm.