Spinach, Goat Cheese & Cranberry Stuffed Mushrooms

Ingredients

For the Mushrooms

• 16 large cremini or white button mushrooms, stems removed

• 2 tbsp olive oil

• Salt and freshly ground black pepper, to taste

Filling

• 5 oz (140 g) fresh spinach, chopped

• 4 oz (115 g) goat cheese, softened

• 2 oz (60 g) cream cheese, softened

• 2 garlic cloves, minced

• 2 tbsp grated Parmesan cheese

• 1 tsp fresh thyme leaves

• ¼ tsp crushed red pepper flakes (optional)

Topping

• ⅓ cup dried cranberries, finely chopped

• 2 tbsp chopped pecans or walnuts

• 1 tbsp honey

• Fresh thyme for garnish

Instructions

Step 1: Prepare the Mushrooms

Preheat the oven to 375°F (190°C).

Clean the mushrooms with a damp paper towel and remove the stems.

Brush each mushroom cap with olive oil and season lightly with salt and pepper.

Arrange them on a parchment-lined baking sheet.

Step 2: Make the Filling

Heat a small skillet over medium heat.

Sauté the garlic for about 30 seconds, then add the chopped spinach.

Cook until wilted, about 2–3 minutes.

Remove from the heat and let cool slightly.

In a bowl, combine:

• Goat cheese

• Cream cheese

• Parmesan

• Cooked spinach

• Thyme

• Red pepper flakes (if using)

Mix until smooth and creamy.

Step 3: Stuff the Mushrooms

Fill each mushroom cap generously with the cheese mixture.

Top each with chopped dried cranberries and chopped pecans or walnuts.

Step 4: Bake

Bake for 18–22 minutes, or until the mushrooms are tender and the filling is lightly golden.

Step 5: Finish & Serve

Drizzle lightly with honey.

Garnish with fresh thyme.

Serve warm as an elegant appetizer or holiday side dish.

Serving Suggestions

These stuffed mushrooms pair beautifully with:

• Charcuterie boards

• Roasted turkey or chicken

• Mixed green salad

• Sparkling wine

• Pinot Noir

• Apple cider

Tips

• Avoid washing mushrooms under running water; wipe them clean to prevent sogginess.

• Let the cheeses soften before mixing for a smoother filling.

• Toast the pecans or walnuts for extra flavor.

• Prepare the mushrooms up to 24 hours ahead, refrigerate, and bake just before serving.

• Store leftovers in an airtight container for up to 3 days and reheat in a 350°F (175°C) oven for 8–10 minutes.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 (2 stuffed mushrooms per serving)