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Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp paper towel and remove the stems. If needed, gently scoop out some of the inside to make room for filling. Arrange on a lightly greased or parchment-lined baking sheet.
2. Cook the Spinach
Heat olive oil in a skillet over medium heat. Add minced garlic and chopped spinach. Sauté for 1–2 minutes until the spinach is wilted. Season lightly with salt and pepper. Remove from heat and allow to cool slightly.
3. Make the Filling
In a medium bowl, combine the softened goat cheese, chopped cranberries, sautéed spinach, and chopped nuts (if using). Mix until well blended and creamy.
4. Stuff the Mushrooms
Using a spoon or piping bag, fill each mushroom cap with the goat cheese mixture, mounding it slightly over the top.
5. Bake
Bake in the preheated oven for 15–18 minutes, or until the mushrooms are tender and the filling is warmed through and lightly golden on top.
6. Finish and Serve
Remove mushrooms from the oven and let them rest for a minute. Drizzle with balsamic glaze and sprinkle with chopped fresh parsley. Serve warm and enjoy!
Serving and Storage Tips
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