Tomorrow, February 4th, is National Stuffed Mushrooms Day! I adore stuffed mushrooms and so I am super excited to share my favorite recipe for them here! These mushrooms are an amazing appetizer or side and so easy to make. They are also completely vegetarian! I found “Stuffing Mushrooms” at Trader Joe’s, but if you don’t have a Trader Joe’s in your area, you can always buy small mushrooms, remove the stems, and then stuff them! These mushrooms are absolutely delicious. Everyone make some tomorrow and celebrate this fun holiday! Also, if you have any good stuffed mushroom recipes, please comment below, I would love to add to my repertoire!
Spinach, Artichoke, and Goat Cheese Stuffed Mushrooms (adapted from Circle B Kitchen)
12 Stuffing Mushrooms (baby portabellas-or Trader Joe’s Stuffing Mushrooms)
6 oz frozen spinach, thawed and drained
6 oz artichoke hearts, drained and chopped
1 medium shallot, minced
2 garlic cloves, minced
1 tbsp olive oil
lemon juice (1-2 tbsp)
3 oz goat cheese, crumbled
handful of shredded parmesan cheese
salt and pepper
1. Preheat the oven to 375 and line a baking sheet with foil.
2. In a small saucepan, heat 1 tbsp of olive oil over medium heat and saute the shallot and garlic until shallot is translucent and softened. Place into a large bowl and let cool.
3. In the same large bowl, place the spinach, artichoke hearts, goat cheese, and about 1/4 cup parmesan cheese. Toss to combine.
4. Remove the stems from the mushrooms and wash them. Let them dry on a paper towel. Once dry, stuff the mushrooms with the spinach mixture and place on the prepared pan. Season each mushroom with salt and pepper. Drizzle a little lemon juice over the mushrooms. Next, sprinkle a little parmesan cheese and olive oil over each mushroom and bake for 10 minutes.