Microgreen and Goat Cheese Stuffed Mushrooms

November 28, 2023

Enjoy delectable stuffed mushrooms filled with creamy goat cheese, vibrant microgreens, and flavorful herbs.

Ingredients:

16 large white mushrooms, cleaned and stems removed
4 oz (about 1/2 cup) goat cheese, softened
1 cup mixed microgreens (such as baby spinach, kale, and beet microgreens), finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon olive oil
Salt and black pepper to taste

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Gently remove the stems from the mushrooms and set them aside. You'll use them in the filling.
Using a small spoon, carefully scoop out the gills from the mushroom caps to create a hollow space for the filling.
Brush the outside of the mushroom caps with olive oil and place them on the prepared baking sheet.

Finely chop the reserved mushroom stems.
In a skillet over medium heat, add a bit of olive oil and sauté the minced garlic and chopped mushroom stems until they become tender and any released moisture has evaporated.
Remove the skillet from the heat and let the mixture cool slightly.
In a mixing bowl, combine the softened goat cheese, finely chopped microgreens, sautéed mushroom stem mixture, and fresh parsley. Season with salt and black pepper to taste. Mix until all ingredients are well combined.

Spoon the prepared filling into the hollowed mushroom caps, packing it in gently.
Place the stuffed mushrooms back on the baking sheet.

Bake the stuffed mushrooms in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is lightly golden on top.

Remove the stuffed mushrooms from the oven and let them cool for a few minutes before serving.
Arrange them on a serving platter and garnish with additional fresh microgreens if desired.

Your Microgreen and Goat Cheese Stuffed Mushrooms are ready to be enjoyed as a delightful appetizer or party snack!