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

Print 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.