Spinach & Goat Cheese Stuffed Mushrooms
Stuffed mushrooms - white, cremini or portabella, make delicious, good-looking bonbons before dinner. Vary the ingredients for a different flavour every time you make them. If possible, make the cheese mixture in advance to let the flavours blend, then fill the caps. This appetizer can also be put together ahead and stored, covered, in the fridge, but bring to room temperature to serve.
Below are two different methods, both of which are easy. Then, make up your own taste combination.
Ingredients
12-14 white or cremini mushroom caps or 4 large portobello mushroom caps
2 tablespoons olive oil or more, divided
3 small shallots, chopped (optional)
3 cloves garlic, chopped
12 kalamata olives, pitted, chopped (optional)
3 tablespoons marinated sun-dried tomatoes, chopped (optional)
3 tablespoons marinated roasted red pepper, chopped (optional)
1 - 2 cups fresh spinach, packed (optional)
4 ounces goat or feta cheese, crumbled, or cream cheese
1 tablespoon balsamic vinegar (optional)
1/4 cup Parmesan, grated
8 basil leaves, chopped or few teaspoons dried
1/4 teaspoon black pepper
Method #1 (Pictures shown below)
Preheat an oven to 400°F.
Using a damp paper towel or cloth, gently wipe any dirt from the mushroom caps. Use a small knife to slice out each stem at base of caps and keep for future use.
Coat the mushroom caps on each side using 1 tablespoon olive oil. Place the mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While the mushrooms are roasting, make the filling. (The filling can be made ahead to deepen the flavours).
Heat a large skillet over medium heat and add 1 tablespoon olive oil until it begins to shimmer. Add the shallots and garlic and sauté 1-2 minutes, until translucent.
Add the sun-dried tomatoes and red peppers and stir briefly.
Add the spinach and stir gently until the spinach begins to wilt, about 1 minute. Add the pepper.
Remove the pan from the heat. Let cool.
Combine the vegetable mixture, olives and balsamic vinegar with the goat cheese, Mix until all the vegetables are distributed evenly through the cheese.
Remove the mushrooms from the oven. Drain off any liquid in the centre of the caps. Let them cool for a few minutes at least.
Divide the cheese/spinach mixture evenly among each mushroom cap.
Top each cap with Parmesan cheese. Broil the mushroom caps for 1-2 minutes, until the cheese starts to melt.
Top with basil. Serve at room temperature.
Method #2 (Not pictured)
Preheat an oven to 400°F.
Using damp paper towel or cloth, gently wipe any dirt from the mushroom caps. Use small knife to slice out each stem at base of caps and keep for further use.
Coat the mushroom caps on each side using 1 tablespoon olive oil. Place the mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While the mushrooms are roasting, make the filling. (The filling can be made ahead to deepen the flavours).
In a bowl, combine the goat cheese, chopped garlic, chopped olives, sun dried tomatoes, red peppers and season with pepper. Mix so all the vegetables are distributed evenly.
In a skillet, heat olive oil to medium-high. Saute the spinach until wilted. Remove the skillet from the heat and let the spinach cool for a few minutes. Add it to the cheese mixture. Combine well.
Remove the mushrooms from the oven. Drain off any liquid in the centre of the caps. Let them cool for a few minutes at least.
Divide the cheese/spinach mixture evenly among each mushroom cap.
Top each cap with Parmesan cheese. Broil the mushroom caps an additional 1-2 minutes until the cheese starts to melt.
Sprinkle each mushroom cap with a drop of balsamic vinegar and top with chopped basil.
Serve at room temperature.
Stuffed mushrooms - white, cremini or portabella, make delicious, good-looking bonbons before dinner. Vary the ingredients for a different flavour every time you make them. If possible, make the cheese mixture in advance to let the flavours blend, then fill the caps. This appetizer can also be put together ahead and stored, covered, in the fridge, but bring to room temperature to serve.
Below are two different methods, both of which are easy. Then, make up your own taste combination.
Ingredients
12-14 white or cremini mushroom caps or 4 large portobello mushroom caps
2 tablespoons olive oil or more, divided
3 small shallots, chopped (optional)
3 cloves garlic, chopped
12 kalamata olives, pitted, chopped (optional)
3 tablespoons marinated sun-dried tomatoes, chopped (optional)
3 tablespoons marinated roasted red pepper, chopped (optional)
1 - 2 cups fresh spinach, packed (optional)
4 ounces goat or feta cheese, crumbled, or cream cheese
1 tablespoon balsamic vinegar (optional)
1/4 cup Parmesan, grated
8 basil leaves, chopped or few teaspoons dried
1/4 teaspoon black pepper
Method #1 (Pictures shown below)
Preheat an oven to 400°F.
Using a damp paper towel or cloth, gently wipe any dirt from the mushroom caps. Use a small knife to slice out each stem at base of caps and keep for future use.
Coat the mushroom caps on each side using 1 tablespoon olive oil. Place the mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While the mushrooms are roasting, make the filling. (The filling can be made ahead to deepen the flavours).
Heat a large skillet over medium heat and add 1 tablespoon olive oil until it begins to shimmer. Add the shallots and garlic and sauté 1-2 minutes, until translucent.
Add the sun-dried tomatoes and red peppers and stir briefly.
Add the spinach and stir gently until the spinach begins to wilt, about 1 minute. Add the pepper.
Remove the pan from the heat. Let cool.
Combine the vegetable mixture, olives and balsamic vinegar with the goat cheese, Mix until all the vegetables are distributed evenly through the cheese.
Remove the mushrooms from the oven. Drain off any liquid in the centre of the caps. Let them cool for a few minutes at least.
Divide the cheese/spinach mixture evenly among each mushroom cap.
Top each cap with Parmesan cheese. Broil the mushroom caps for 1-2 minutes, until the cheese starts to melt.
Top with basil. Serve at room temperature.
Method #2 (Not pictured)
Preheat an oven to 400°F.
Using damp paper towel or cloth, gently wipe any dirt from the mushroom caps. Use small knife to slice out each stem at base of caps and keep for further use.
Coat the mushroom caps on each side using 1 tablespoon olive oil. Place the mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While the mushrooms are roasting, make the filling. (The filling can be made ahead to deepen the flavours).
In a bowl, combine the goat cheese, chopped garlic, chopped olives, sun dried tomatoes, red peppers and season with pepper. Mix so all the vegetables are distributed evenly.
In a skillet, heat olive oil to medium-high. Saute the spinach until wilted. Remove the skillet from the heat and let the spinach cool for a few minutes. Add it to the cheese mixture. Combine well.
Remove the mushrooms from the oven. Drain off any liquid in the centre of the caps. Let them cool for a few minutes at least.
Divide the cheese/spinach mixture evenly among each mushroom cap.
Top each cap with Parmesan cheese. Broil the mushroom caps an additional 1-2 minutes until the cheese starts to melt.
Sprinkle each mushroom cap with a drop of balsamic vinegar and top with chopped basil.
Serve at room temperature.