Spinach and Goat Cheese Stuffed Mushrooms

Mushrooms are 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).

What is the difference between different types of mushrooms?

Different varieties of  mushrooms are used for different recipes, depending on what you are making. For these stuffed mushrooms,  I recommend you use either mid-sized portabellos or cremini mushrooms.  If neither are available, white button mushrooms will have a milder flavor, but will work well too.

 

 

cremini and white mushrooms

Cremini mushrooms are an older version of white button mushrooms. As mushrooms age, they darken in color and often take on a stronger flavor which can enhance many recipes.

Portobello mushrooms are hearty and come in different sizes. They are a good choice for grilling or stuffing, and can be used in many recipes as a substitute for animal protein.

 

 

 

 

 

 

 

 

 

 

 

 

 

Shiitake mushrooms

Shiitake mushrooms are originally from East Asia and are used in many noodle soups and stir fry recipes.

Oyster Mushrooms

Oyster mushrooms are more delicate than some other varieties of mushroom. They are mostly grown in China.

 

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.

Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Print Recipe
Spinach and Goat Cheese Stuffed Mushrooms
Try this easy appetizer created by Barbara Spalding, RDN and Pam Mehta, the next time you have a party.
Votes: 0
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Cuisine
Cuisine American, Fusion
Prep Time
10 minutes
Prep Time 10 minutes
Cook Time
20 minutes
Cook Time 20 minutes
Servings
pieces
Servings
pieces
Ingredients
Cuisine
Cuisine American, Fusion
Prep Time
10 minutes
Prep Time 10 minutes
Cook Time
20 minutes
Cook Time 20 minutes
Servings
pieces
Servings
pieces
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Spray a medium-sized skillet with olive oil spray and saute onions until tender.
  2. Add the spinach and mushroom stem pieces and cook gently for 3-5 minutes. Set aside to cool.
  3. Gently stir in the goat cheese, cream and nutmeg. Season with salt and pepper to taste, if desired.
  4. Preheat oven to 350 degrees F. Spray a metal baking tray with olive oil and arrange mushroom caps in baking tray.
  5. Place a heaping spoonful of filling in center of each mushroom cap. Spray lightly with olive oil.
  6. Bake at 350 degrees F for 10-15 minutes until mushrooms are softened and hot. Serve immediately.
Recipe Notes

*Baby Portobellos or Cremini Mushrooms work best for this recipe.

Nutrition information per serving (two mushroom caps):  110 calories;  8 grams fat; 4 grams saturated fat; 25 mg cholesterol;  115 mg sodium; 5 grams carbohydrate;  2 grams dietary fiber;  6 grams protein (values are approximate).

 

 

 

Pam Mehta and Barbara Spalding, RDN

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