Mushrooms seem to be everywhere these days – shiitake, portobello, oyster, cremini, white button — the list goes on and on. They are a versatile vegetable that provides copper, potassium, niacin and folate. They are low in calories but provide some plant-based protein (one large mushroom – raw – has approximately 5 calories and 0.7 grams of protein).
This super easy recipe for Spinach and Goat Cheese Stuffed Mushroom caps makes a delicious starter that you can make in advance and then bake just before serving. They also make a nice savory snack with a cup of ginger tea, or could even be lunch if you have a way to heat them up, preferably in a “real” oven — they’ll get soggy if heated in a microwave.
As a time saver, we’ve used chopped frozen spinach in this recipe. It’s been cleaned, chopped and is available year round.