Mouth-watering Spinach & Creamy Goat Cheese Stuffed Mushrooms

Mouth-watering Spinach & Creamy 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!

Growing up, our tradition on Christmas Eve night was to go to the early candle light service at church, head back home to have a big meal with my mom’s side of the family, then open half of the gifts.

When I got married obviously Mike and I needed to figure out how to handle the “holiday situation”. We decided that the best and most fair thing to do would be to rotate sides every year. So one year we spend it with my family and then next with Mike’s. That doesn’t mean that we won’t see the other side of the family if the opportunity presents itself, it just means that the other side gets “priority” that year. It has worked out quite well and helps both parents understand as we plan for the holidays.

This year we are celebrating with Mike’s side of the family over Christmas Eve and Day. Their tradition is to go to candle light service then come back for appetizers or finger foods. I have been racking my brain trying to come up with some fun and new appetizers to serve not only for New Years Eve but also for Christmas Eve night with Mike’s family.

Well, I think I hit the nail on the head with these Spinach & Goat Cheese Stuffed Mushrooms. Using baby Portabella Mushrooms instead of Button Mushrooms gave a little more space for the filling because they were bigger, but also a rich deep beefy mushroom flavor that held its own to the strong goat cheese taste. This appetizer is super easy to make and very versatile to add different fillings if you don’t like sun-dried tomatoes or spinach. If you want to make it even more fancy, serve it with an optional Balsamic Reduction.

These Spinach & Goat Cheese Stuffed Mushrooms are absolutely amazing, everyone will be asking you for the recipe. 🙂 Just send them my way… hehe! Don’t forget to eat them with a nice glass of red wine!

To get started, preheat oven to 400º.  In a large bowl mix 1/2 cup of frozen chopped spinach {that has been thawed and then drained well to remove moisture}, 3 Tablespoons of diced sun-dried tomatoes, 1 teaspoon of dry basil, 1/4 teaspoon of garlic powder, and 6 oz. of softened goat cheese. Use a hand mixer to mix together. Set aside.

Remove stems from 12 baby portabella mushrooms. Place mushrooms on a baking sheet, cap side down.

Stuff each mushroom with the spinach goat cheese mixture and place back on baking sheet.

Put in oven and bake for 20 minutes until golden brown. Remove from oven and let cool down for 5 minutes.

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Ingredients

  • 1/2 cup of frozen chopped spinach, thawed and drained well
  • 3 Tablespoons of sun-dried tomatoes, diced
  • 6 oz. of goat cheese, softened
  • 1 teaspoon of dry basil
  • 1/4 teaspoon of garlic powder
  • 12 baby portabella mushrooms

Instructions

  1. Preheat oven to 400º.
  2. In a large bowl mix frozen chopped spinach {that has been thawed and then drained well to remove moisture}, diced sun-dried tomatoes, dry basil, garlic powder, and softened goat cheese. Use a hand mixer to mix together. Set aside.
  3. Remove stems from portabella mushrooms.
  4. Place mushrooms on a baking sheet, cap side down.
  5. Stuff each mushroom with the spinach goat cheese mixture and place back on baking sheet.
  6. Put in oven and bake for 20 minutes until golden brown.
  7. Remove from oven and let cool down for 5 minutes.

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