Goat Cheese, Spinach & Sun Dried Tomato Stuffed Mushrooms Recipe
Make Goat Cheese, Spinach & Sun Dried Tomato Stuffed Mushrooms Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mushroom Preparation
Stuffing
Method
Mushroom Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
- 3
Season the Mushrooms
Brush the mushrooms with olive oil and sprinkle with salt and black pepper. Place them on a baking sheet, gill side up.
Stuffing
- 4
Prepare the Filling
In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute.
- 5
Add Spinach
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- 6
Mix the Stuffing
In a mixing bowl, combine the goat cheese, sautéed spinach, chopped sun-dried tomatoes, grated Parmesan cheese, Italian seasoning, red pepper flakes, black pepper, and salt. Mix until well combined.
- 7
Stuff the Mushrooms
Spoon the cheese and spinach mixture generously into each Portobello mushroom cap.
- 8
- 9