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
Filed Under:
DON’T MISS A RECIPE ->
FACEBOOK | TWITTER | PINTEREST | BLOGLOVIN | INSTAGRAM
28 comments on “Easy Spinach and Goat Cheese Stuffed Mushrooms”
i can just say this is an amazing recipe and 5-star recipe.
I love 5-stars!!! Thank you, and I am so happy you loved the recipe!
We went to a goat festival (I know) over the weekend and bought freshly made goat cheese, and it’s fantastic! I found this recipe when I searched “goat cheese appetizer” on Pinterest and can’t wait to try it tonight!
I wonder instead of sun-dried tomatoes, would Craisins be good? I’ve ordered an entree salad before made with spinach and goat cheese crumbles and it was garnished with craisings and pine nuts. Just that tiny bit of sweetness.
(I have everything I need to make this already except sun-dried tomatoes, can you tell?)
How cool! Love that you went to a goat festival… new things like that are fun and fresh goat cheese makes it so worth it!
How did they turn out? Did you end up making them with craisins or sun dried tomatoes?
Love goat cheese, love this recipe !
Oh.. i am a total goat cheese addict. 🙂
I found these (and your site) through Pinterest today, and made them on a whim. Oh. My. Gosh. They are DELICIOUS!! I love a good stuffed mushroom recipe, thanks for sharing it!! Can’t wait to try more of your recipes 🙂
Awesome Eva, you totally just made my day girl! SO glad that you liked them, I’m a big fan of stuffed mushrooms too! 🙂 Thanks so much for stopping by to give me feedback, I always love that. {good or bad :)}
WOW we love mushrooms and these look amazing. I will definitely be trying them!! Visiting from The SITS Girls and following you on Bloglovin’ and pinning this. I look forward to checking out your other recipes as I am always looking for good ones to eat healthier 🙂 Thanks!!
We are mushroom lovers over here too! Any excuse to use them! Thanks so much for the follow and the pin, you are too sweet! So honored ot have you a new follower Joann! Hope you have a great rest of the week! Yeah for friday! 🙂
I’m so happy to have found your site! I’m looking forward to browsing! These mushrooms are really lovely! I love that mix of goat cheese and spinach as a filling! Pinning now to make soon!
Ohhh.. thanks Caroline. Your too sweet! 🙂 Glad to have you here and I hope you enjoy those stuffed mushrooms as much as our family did. 🙂 The goat cheese in this dish is what makes it… so creamy and tangy! YUM!
I have just discovered how much I love mushrooms but I’ve never tried them stuffed. These look absolutely fantastic! Pinning.
Mushrooms rock and are even better stuffed! Plus its a great vegetarian main dish option! {although with this I would do the full size portabellas instead of the baby} Hope you get a chance to try Lucy!
I love stuffed mushrooms(and goat’s cheese)! I have fresh spinach in the fridge. I wonder if I could sub that in after its been steamed… I will try it and let you know:)
Oh.. you absolutely could! You’ll have to try it let me know how it goes. 🙂 Thanks for stopping by Lisa, hope you have a wonderful New Year!
This is my kind of appetizer! It looks fantastic!!!! I LOVE portabella. Pinning this to make sure I remember to make them soon!!!
Thanks Renee! We are all about mushrooms over here, even my little guy loves them. 🙂 Hope you get a chance to try it, have a great rest of the week Renee!
These look amazing, Krista! I love stuffed mushrooms but for some reason I never think to make them. And using baby portobellos as a means to fit in more filling is brilliant…the filling is usually my favorite part! 😉
haha.. mine too. 🙂 Plus portabellas tend to have more of a “meatier” flavor.. if thats a word. haha.. So it works well with the strong flavors in the filling. You totally need to make them soon for your family… consider this post a reminder. 🙂
Hi Krista,
Yummy, yum, yum, yum. On the list for supper to night.
Thank you so much.
I hope that you have a fantastic day and weekend.
Love and best wishes.
Anne
Thanks Anne! I hope you and the family enjoy them. Have a great rest of your weekend as well! 🙂
These definitely are THE perfect snacky kind of finger food for the holiday seasons. (Or really anytime.) My family LOVES stuffed mushrooms to the max. I love how you used the goat cheese in with the spinach…delish! Your family traditions sound really fun. Especially on both sides. I do a niece and nephew party and spoil them to pieces on Christmas Eve…and New Years Eve. Love this recipe…pinning and printing out to put in my snack menu list for the upcoming holidays! Have a great weekend, my friend! (Hope your hubby heals fast!)
So fun! What do you stuff yours with?
I’m pretty sure you are probably the favorite Aunt, you always do such sweet things, love on them, and make cookies. Winner! 🙂
Thanks for pinning and can’t wait to hear how you guys like it!
Oh how I love stuffed mushrooms, I get excited whenever I see a plate of them at any get together. I need to make them more often at home as a meal! These look amazing!
I know! I forgot how much I liked them until I made these! A good blast from the past.. foodwise. 🙂 Thanks so much for stopping by and your sweet comments!
I love stuffed mushrooms and yours looks awesome! Love that you used portabella mushrooms and added sun-dried tomatoes with the spinach and goat cheese, sounds incredible! These would definitely make great holiday appetizers, thanks for sharing Krista and hope you have a great weekend!
Thanks Kelly, they were definitely awesome! In fact, even my 19 month old was downing these which really surprised me. Can’t wait to make them for my family! I hope you have a wonderful weekend too!