Instruction Prepare Perfect Spinach and goat cheese stuffed mushrooms

Spinach and goat cheese stuffed mushrooms. 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! Remove stems from mushrooms; place mushroom caps in a large bowl.

Stir in the spinach, cheese, pepper and salt; cook and stir until cheese is melted. This mouthwatering Spinach and Goat Cheese Stuffed Portobello Mushroom recipe is easy to put together ahead of time and advances grilling options. Make the marinade ahead of time and let the mushrooms soak for a few hours. You can have Spinach and goat cheese stuffed mushrooms using 9 ingredients and 1 steps. Here is how you cook it.

Ingredients of Spinach and goat cheese stuffed mushrooms

1. You need 2 of (6oz) pkgs. mushrooms, stems removed and chopped, caps reserved.
2. You need 1/2 cup of onion, chopped.
3. You need 2 clove of garlic, crushed.
4. It's 2 tbsp of olive oil.
5. Prepare 2 cup of fresh spinach, chopped.
6. Prepare 1 of salt and pepper to taste.
7. Prepare 1/3 cup of panko bread crumbs.
8. It's 1 of (4oz.) pkg. goat cheese, crumbled.
9. You need 1/2 cup of parmesan cheese, divided.

Then stuff and cover them in the refrigerator. Pull out when you are ready to grill or bake! Reduce heat to low and stir in reserved mushrooms, spinach, thyme, goat cheese, cream and walnuts. Remove from pan, stir in lemon juice, and season with salt and pepper to taste.

Spinach and goat cheese stuffed mushrooms instructions

1. preheat oven to 400°F place caps in a large baking pan; set aside. in a skillet over medium heat, saute onion, garlic and mushroom stems in 2 tablespoons of olive oil until tender.Add fresh spinach and stir until wilted.Season with salt and pepper.Transfer mixture to a large bowl and cool slightly.Add breadcrumbs, goat cheese and 1/4 cup parmesan until combined.Fill each mushroom top and sprinkle with remaining parmesan cheese. Bake filled mushroom cap for 20 minutes, our until cheese behind to brown.Refrigerate any leftovers..

These vegetarian portobello stuffed mushrooms are filled with marinara sauce (store-bought or homemade), sautéed spinach, and a crispy panko breadcrumb coated goat cheese medallions. The trick to the crispy topping is to lightly sauté panko breadcrumbs with melted butter, finely chopped shallots, and garlic. Add the finely chopped dill and lemon zest. Remove mushrooms from oven and stuff with the filling. Cut stems from mushrooms and place stems in processor.