Easy Spinach and Goat Cheese Stuffed Mushrooms that are done in 30 minutes. A low carb spinach stuffed mushroom recipe with goat cheese, sun-dried tomato and spinach for the perfect holiday appetizer.
If you like stuffed mushrooms then you need to try my Cheesy Sausage Stuffed Mushrooms or my Philly Cheesesteak Stuffed Mushrooms!
Table of Contents
- Spinach & Goat Cheese Stuffed Mushrooms
- Ingredients you’ll need for this Recipe:
- Should you wash mushrooms before cooking?
- How to make Spinach and Goat Cheese Stuffed Mushrooms?
- Can you make stuffed mushrooms ahead of time?
- How long to cook stuffed mushrooms?
- How do you keep mushrooms from getting soggy?
- Tips to make sure your stuffed mushrooms don’t fall over:
- How long are stuffed mushrooms good for?
- Can you reheat cooked stuffed mushrooms?
- What to serve with Stuffed Mushrooms?
- Get the Recipe
Spinach & Goat Cheese Stuffed Mushrooms
Does anyone else feel like appetizers and cocktails are the star of the show when it comes to Holiday entertaining?
Growing up, I can remember always having a huge spread of finger foods, dips and a “grazing board.” I would fill up so much then when it came time to actually sitting down for Christmas dinner I was too full to even eat. But of course not so much that I didn’t have room for Chocolate Raspberry Thumbprint Cookies or Almond Snowball Cookies. It’s called priorities people, get them straight! haha
As I was thinking of what to make on the appetizer front, stuffed mushrooms were on my list! I just love them, especially if they are filled right! And guess what? I hit the nail on the head with these Spinach and Goat Cheese Stuffed Mushrooms. Each bite is creamy, tangy and herbaceous! I also used baby bella mushrooms instead of button mushrooms which gave a rich deep beefy mushroom taste that held its ground against the strong goat cheese. You’re going to love it!
Ingredients you’ll need for this Recipe:
This recipe is less than 10 ingredients and super easy to make. Here are the items you’ll need:
- Mushrooms: I use baby bella mushrooms, they are about the same size as button mushrooms but with more flavor. You could also use cremini mushooms for this recipe if you’d like.
- Frozen Spinach: I buy frozen chopped spinach. To thaw, you can place in a colander and run warm water over it or just place in the microwave for 1 to minute until spinach is thawed. Once thawed squeeze all the liquid out.
- Sun-dried Tomatoes: Buy the sun-dried tomatoes in oil, once removed from the jar press a paper towel against the tomatoes to remove any excess oil.
- Goat Cheese: Allow the goat cheese to come to room temperature and slightly softened. This will help it be more “user friendly” when mixing.
- Basil: To add a little herbiness to this dish I use dry basil.
- Garlic powder: Because everything benefits from a little garlic.
Should you wash mushrooms before cooking?
No. For mushrooms I recommend doing a “dry clean” instead of a “under the sink clean.” A dry clean just means taking a dry paper towel or washcloth and rubbing the cap of the mushrooms to remove any dirt or slim from sitting in the carton.
How to make Spinach and Goat Cheese Stuffed Mushrooms?
These stuffed mushrooms come together in 30 minutes. The most time consuming part is actually stuffing them. To be efficient I like to have all of the stems removed so all I’m doing is stuffing them and placing on a baking sheet. It’s like a little assembly line that will for sure save you time! Here’s how to make my spinach stuffed mushrooms:
- Preheat oven to 400ºF.
- In a large bowl mix chopped spinach, diced sun-dried tomatoes, dry basil, garlic powder and softened goat cheese. Using a hand mixer, mix everything together until it’s well combined. Set aside.
- Remove stems from mushrooms.
- Stuff each mushroom with the 1 – 2 tablespoons of spinach goat cheese mixture. I like to make a little mound on top because they will shrink throughout the cooking process. Once stuffed place the mushrooms on baking sheet cap side down.
- Bake for 20 minutes until golden brown.
- Remove from oven and let cool down for 5 minutes.
Optional: garnish with grated parmesan and chopped parsley
Can you make stuffed mushrooms ahead of time?
Yes, The awesome thing about stuffed mushrooms is you can assemble them ahead of time and keep them in the fridge, unbaked. You could also assemble them and freeze them, unbaked, thaw and then bake them later.
How long to cook stuffed mushrooms?
I cook stuffed mushrooms at 400*F for anywhere between 20 minutes to 30 minutes, depending on the size and what I have as the filling. You want them to look slightly browned on the sides and the top.
How do you keep mushrooms from getting soggy?
A few of you have asked, how do I keep my mushrooms from getting soggy? When mushrooms are cooked they release liquid so at times they can get soggy. However, if you follow these two tips you’ll get the perfect texture every time.
- Dry Wash: Because mushrooms release water throughout the cooking process, you don’t want to add more water! When cleaning them do a “dry clean” with a paper towel or washcloth. See above.
- Hight Heat: Bake the stuffed mushrooms at high temperature!
Tips to make sure your stuffed mushrooms don’t fall over:
It’s the worst when you go through all the work to stuff and mushroom just to place it on the baking sheet and have them fall over and spill the filling. Or worse yet, when you place the finish product on a serving platter and they fall over! My tip to avoid the falling over incident is the following:
- Remove stems from mushrooms.
- Using a paper towel, gently rub the dirt away.
- Hold mushroom, cap side facing up, in one hand. Using a pairing knife, cut dime size slice off the tip of the cap. Creating a flat surface for the mushroom to “sit”.
- Fill with stuffing and bake.
How long are stuffed mushrooms good for?
Typically, stuffed mushrooms will last for 3 to 5 days if stored in an air tight container in the refrigerator.
Can you reheat cooked stuffed mushrooms?
I find that when reheated, stuffed mushrooms can become a bit dry. One of my tricks when reheating is to place them in a microwave safe dish and cover them with a damp paper towel. Reheat for 1 minute and serve.
What to serve with Stuffed Mushrooms?
- An Epic Holiday Cheese Board
- Bacon Wrapped Stuffed Figs with Herb Goat Cheese
- Mini Baked Crab Cakes with Sriracha Sauce
- Festive Antipasto Skewers Christmas Wreath
- Baked Mozzarella Sticks with Marinara Sauce
- Spinach Artichoke Dip Wonton Bites
- Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce
Easy Spinach and Goat Cheese Stuffed Mushrooms
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 mushroooms 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Easy Spinach and Goat Cheese Stuffed Mushrooms that are done in 30 minutes. A low carb spinach stuffed mushroom recipe with goat cheese, sun-dried tomato and spinach for the perfect holiday appetizer.
Ingredients
- 1/2 cup of frozen chopped spinach, thawed and squeezed to remove liquid
- 3 tablespoons of sun-dried tomatoes, diced
- 6 oz. of goat cheese, softened
- 1 teaspoon of dry basil
- 1/4 teaspoon of garlic powder
- 16 baby bella mushrooms
Instructions
- Preheat oven to 400ºF.
- In a large bowl mix chopped spinach, diced sun-dried tomatoes, dry basil, garlic powder, and softened goat cheese. Use a hand mixer to mix together. Set aside.
- Remove stems from mushrooms.
- Stuff each mushroom with the spinach goat cheese mixture and place on baking sheet cap side down.
- Bake for 20 minutes until golden brown.
- Remove from oven and let cool down for 5 minutes.
Optional: garnish with grated parmesan and chopped parsley
Nutrition
- Serving Size: 2 mushrooms
- Calories: 165
- Sugar: 6 g
- Sodium: 198 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 19 mg
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