Artichoke, Spinach and Goat Cheese-Stuffed Mushrooms

Recipe courtesy of Patrice of Circle B Kitchen


Servings: 12

Time: 1 hour


12 stuffing mushrooms (e.g. portabella mushrooms)
5 oz chopped, frozen spinach, thawed and squeezed dry
5 oz canned or frozen (thawed) artichoke hearts, chopped
1 medium shallot, minced
2 cloves of garlic, minced
⅓ cup fresh breadcrumbs
2 tbsp lemon juice
2-3 oz goat cheese, crumbled
⅓ cup Parmesan cheese, grated
Salt and pepper to taste
Extra virgin olive oil and grated Parmesan cheese


Preheat the oven to 375°F. Line a baking sheet with foil.

Heat a small sauté pan with a tablespoon of olive oil and sauté shallot and garlic until soft and fragrant (about 5 minutes). Let cool before adding to the other stuffing ingredients.

Combine stuffing ingredients in a bowl along with the sautéed garlic and shallots.

Clean the mushrooms by wiping them with dry or slightly damp paper towel. Remove the stems and scoop out the center, creating a cavity for the filling.

Fill mushrooms with the stuffing ingredients and place on the prepared baking sheet. Sprinkle mushrooms with a little more grated Parmesan cheese and drizzle with extra virgin olive oil. Bake for 10 minutes.


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