How To Cook Stuffed Mushrooms With Goat Cheese, Spinach And Sun-dried Tomatoes - Recipe

Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Stuffed Mushrooms With Goat Cheese, Spinach And Sun-dried Tomatoes - Recipe

Learn how to cook "Stuffed mushrooms with goat cheese, spinach and sun-dried tomatoes". Delicious recipe.

Stuffed mushrooms with goat cheese, spinach and dried tomatoes are a guarantee for a delicious appetizer. The combination of aromatic cheese is perfectly complemented by dried tomatoes and spinach.

Required products :

120 grams of goat cheese
1 can of 200 grams of dried tomatoes
1/4 cup grated Parmesan cheese
1 onion, finely chopped
4 large portobello mushrooms (or other large ones of your choice)
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
150 grams of baby spinach

Method of preparation :

Turn on the oven to preheat to 200 degrees.

Remove the goat cheese from the refrigerator to relax while you cook the mushrooms.

Drain the tomatoes from the fat, dry them and cut them into strips.

Saturate 1 onion.

Remove the mushroom stumps and lightly scoop the inside of the stumps with a spoon to make room for the stuffing.

Spread the mushrooms with a little olive oil (you can use the one from the tomatoes), season them with salt and pepper.

Put the mushrooms in a tray with the side from which the stump was, down.

Bake for 10 minutes.

Meanwhile, prepare the filling.

Heat 1 tablespoon olive oil in a pan and sauté the onions until soft - about 1-2 minutes.

Add baby spinach and stir to soften. Remove from the heat and crush the cheese in the pan, stir and add the sun-dried tomatoes.

Take out the mushrooms and turn them over, fill them with the stuffing and sprinkle with Parmesan cheese.

Return to the oven and bake for another 10 minutes until the cheeses begin to melt.

How To Cook Stuffed Mushrooms With Goat Cheese, Spinach And Sun-dried Tomatoes - Recipe

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