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Goat Cheese and Spinach Stuffed Mushrooms Recipe

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I take stuffed mushrooms to new heights by using a flavorful filling of walnuts, spinach and goat cheese. They're not only tasty but pretty as well.
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:24 servings
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 equals 59 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 57 mg sodium, 2 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 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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