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Spinach and goat Cheese Stuffed Mushrooms


Prep time  10 mins

Cook time 20 mins

Total time 30 mins

Serves: aprox 12 mushroooms


  • ½ cup of sautéed fresh chopped spinach (I usually sauté in fry pan, med heat with minced garlic and olive oil)
  • ¼ cup diced tomatoes
  • 6 oz. of goat cheese, softened
  • 1 teaspoon of dry basil
  • 1/8 teaspoon of garlic powder
  • 12 baby portabella mushrooms


  • Preheat oven to 400º.
  • In a large bowl mix sautéed spinach {that has been thawed, diced tomatoes, dry basil, garlic powder, and softened goat cheese. Use a hand mixer to mix together. Set aside.
  • Remove stems from portabella mushrooms.
  • Place mushrooms on a baking sheet lined with parchment paper, 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.