Artichoke, Spinach and Goat Cheese-Stuffed Mushrooms
Tuesday, May 29, 2012 at 11:10AM 
Even though I’ve already posted an incredibly stupendous recipe for stuffed mushrooms, I don’t see why we can’t have another. In fact, I think perhaps I should see how many ways I can dream up to stuff a mushroom, because, honestly, I can’t get enough of them. This is the first time I’ve used mushrooms that were actually invented just for stuffing, and I have to say I’m a big fan of specialization in this regard. Stuffed mushrooms rock.
And this little mushroom has a particularly special place in my heart, not only because it’s so amazingly good, but also because of the way it came to be.
I found these mushrooms at Trader Joe’s and thought to slice them up on a pizza, but it was obvious they had been born and bred to be stuffed, and in the end I found I couldn’t deny them their destiny. They must be stuffed.
So, having some time to play around in the kitchen last weekend, I turned on some tunes (a Jason Mraz mix on Pandora) and began to rummage through the fridge, freezer, and pantry. After a few minutes, I had a nice little pile of ingredients sitting on the table… artichoke hearts, chopped spinach, shallots, garlic, breadcrumbs, a lemon, some goat cheese and some olive oil and parmesan cheese. If you can’t make something tasty out of that list, you’re in serious culinary trouble.
And let me just mention here that for me, this is when cooking is the most fun. Give me some free time, some good music, and ingredients that inspire, and you will find me in a very happy place indeed. Happy places tend to create the best food, and that’s how our little stuffed mushroom came to be.
As an after-thought, it would have been a good idea to write down exact measurements, but being all exact can be a bit of a buzzkill. I think I’ve come close, but don’t get too hung up on that…you’d be hard pressed to mess these up. They’re easy, they’re fun and they’re definitely super delicious. We like that. Here’s the recipe…
Artichoke, Spinach, and Goat-Cheese-Stuffed Mushrooms
Click here for a printable recipe
As I mentioned in the post, these measurements are approximate, and you should feel free to add or subtract at will. If you can't find stuffing mushrooms, large criminis would work great, or you can use portobellos to create a vegetarian meal for your next Meatless Monday. Enjoy!
Makes about 12 large-ish "stuffing" mushrooms
About 5 oz chopped, frozen spinach, thawed and squeezed dry
About 5 oz canned or frozen (thawed) artichoke hearts, chopped
1 medium shallot, minced
2 cloves of garlic, minced
A handful of fresh breadcrumbs (about 1/3 cup)
Zest and juice of 1 lemon (about 3-4 tablespoons)
A nice chunk of goat cheese (about 2-3 oz), crumbled
A handful of grated parmesan cheese (about 1/3 cup)
Salt and pepper to taste
extra virgin olive oil and grated parmesan cheese
Preheat the oven to 375 degrees. Line a baking sheet with foil.
Heat a small saute pan with a tablespoon of olive oil, and saute the shallot and garlic until soft and fragrant (about 5 minutes). Let cool down a bit before adding to the other stuffing ingredients.
Combine the stuffing ingredients in a bowl along with the sauteed 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 the mushrooms with the stuffing ingredients and place on the prepared baking sheet. Sprinkle the mushrooms with a little more grated parmesan cheese and drizzle with extra virgin olive oil. Bake for about 10 minutes.
Reader Comments (16)
These look so good! I usually use a spinach and breadcrumb stuffing, but I love goat cheese and can't wait to try these. Thanks!
Wow! Nice photos and a great recipe!
You have found a way to put all of my favorite flavors into a little mushroom. Will definitely be making these!
The only thing that could posibly make these any better is bacon...little bits of crunchy bacon. Tanks for the recipe!
Thanks so much, Cristina. Hope you like them!
Well, Theresa, bacon probably would be rather awesome in these! Thanks for the idea and let us know if you try that!
I want these! Definitely putting them on the to-do list. Thanks for the great recipe!
You're welcome, Maggie! Hope you enjoy the mushrooms. Nice to hear from you!
Just found this recipe (and your blog) on Pinterest. Wow! I can't believe how good these mushrooms look. Fabulous recipe. Thanks!
Nice to hear from you Jeannie. Hope you enjoy the mushrooms!
Just made these for dinner with some honey/lime/basil chicken. I'm trying to eat less carbs so I left out the bread crumbs and it was still delish! Thanks for the great idea! Spinach & artichoke dip is like my favorite thing of all time so this was great (lower calorie) way of eating it for dinner.
Wow, so nice to hear that this works even without the breadcrumbs. Thanks for that tip, Emily. So great to hear from you!
These are delicious! I just made them for a New Year's Eve party I am going to! Thanks :)
You're welcome, Meghan! So glad you liked them!
How many calories are these
I have no way of calculating the exact caloric content of these, Alisha, but there is nothing in them that is terribly high in fat. Goat cheese is one of the least caloric cheeses and the rest of the ingredients are all vegetables, save for a few breadcrumbs and a little parmesan cheese. If you are concerned about calories, you could cut back a little on the cheeses, but all in all, these are quite healthy.