These Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms are the perfect appetizers for your next party or Friday night on the couch. Baby Bellas are stuffed with creamy goat cheese, sweet sun-dried tomatoes, and fresh spinach. Before serving, they are garnished with fresh basil and drizzled with a tangy balsamic reduction. This easy vegetarian recipe will not disappoint!
This is the first post in my December Holiday Appetizer Series. I’ll be posting quick and easy appetizer recipes all month long to help with your gatherings, big or small. I love having date nights at home and making several appetizers for dinner, especially during the holidays!
I’m a huge fan of anything that contains mushrooms, which is why these bite-size bits of goodness are the first recipe in this series. The whipped goat cheese and sweet sun-dried tomatoes are the perfect complements to the savory mushrooms.
Tammy’s Tips for Goat Cheese Stuffed Mushrooms
Baby Bella Mushrooms – Baby Bellas have several health benefits, some of which include disease-fighting antioxidants and natural anti-inflammatories. They help support a healthy immune system and are also a good source of selenium and copper.
My mushroom man at the farmers’ market taught me to store them in a brown paper bag in the fridge for optimal freshness.
There are varied opinions on the best way to clean mushrooms. Some say not to run them under water because they will soak up too much moisture and become mushy. Instead, wipe them clean with paper towels.
Others say it’s fine to run them under water to clean them, and there are people who even soak them in water. I know… SHOCKING! I rinse them in water and then wipe them with paper towels. LOL!
Goat Cheese – Many people prefer goat cheese over cow’s milk cheese because it tends to be easier to digest. Goat’s milk is lower in lactose and contains different proteins than cow’s milk.
I love the tangy flavor of goat cheese. It can be quite crumbly, so for this recipe, I recommend bringing the goat cheese to room temperature, and then whipping until becomes nice and fluffy.
Easy to make, delicious, and the perfect holiday appetizer! Enoy!
Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms
Baby Bellas are stuffed with creamy goat cheese, sweet sun-dried tomatoes, and fresh spinach. Before serving, they are garnished with fresh basil and drizzled with a tangy balsamic reduction. This easy vegetarian recipe will not disappoint!
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 20 fresh baby Bella mushrooms, cleaned and stems removed Two 8 oz packages contain about 20 mushrooms
- 8 oz goat cheese, bring to room temperature
- 1/3 cup sun-dried tomatoes, chopped
- 1/3 cup fresh spinach, stems removed, leaves coarsely chopped
- fresh basil, sliced for garnish
- 1/4 cup balsamic vinegar for glaze
Preheat oven to 375 degrees F
Add garlic to olive oil. Place mushrooms on a cookie sheet lined with parchment paper. Brush both sides of mushrooms with olive oil.
Using a hand mixer, whip goat cheese until fluffy. Add sun-dried tomatoes and spinach to goat cheese and stir by hand until well incorporated.
Spoon goat cheese mixture into mushroom caps. Bake 12-15 minutes, or until mushrooms are tender and cheese is hot.
While mushrooms are baking, cook the balsamic vinegar in a small pot over medium heat until it boils. Stir and continue to cook until it is reduced by half and becomes thick and syrupy, about 5 minutes.
Garnish mushrooms with fresh basil and drizzle with balsamic glaze. Serve and Enjoy!!!
We recommend using organic ingredients whenever possible.
Here are some other appetizers you might enjoy!