Artichoke, Spinach and Goat Cheese-Stuffed Mushrooms
Circle B Kitchen
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)
2 tablespoons lemon juice
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.