TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 24 servings


  • 24 medium fresh mushrooms
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped walnuts
  • 1/3 cup chopped onion
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/4 cups crumbled goat cheese
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Nutritional Facts

1 stuffed mushroom: 59 calories, 5g fat (2g saturated fat), 10mg cholesterol, 57mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fat.


  1. Remove stems from mushrooms; place mushroom caps in a large bowl. Add oil and toss to coat. Finely chop stems.
  2. In a large skillet, saute the chopped mushrooms, walnuts and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the spinach, cheese, pepper and salt; cook and stir until cheese is melted. Stuff into mushroom caps.
  3. Place on greased baking sheets. Bake at 375° for 12-14 minutes or until mushrooms are tender. Yield: 2 dozen.
Originally published as Goat Cheese and Spinach Stuffed Mushrooms in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p84

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