Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach

Why Make This Recipe

Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach are a delightful appetizer or snack. They combine earthy mushrooms with creamy goat cheese, sweet cranberries, and fresh spinach, all topped with a tangy balsamic glaze. This recipe is not only easy to prepare but also brings a burst of flavors that can impress your guests. Whether you’re hosting a party or just looking for a tasty treat, these stuffed mushrooms are sure to please.

How to Make Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach

Ingredients:

• 20 large white or cremini mushrooms, stems removed
• 4 oz goat cheese, softened
• 1/2 cup dried cranberries, chopped
• 1/2 cup fresh spinach, finely chopped
• 1 tablespoon fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 tablespoons balsamic glaze (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean the mushrooms and remove the stems.
3. Lightly brush the mushroom caps with olive oil and place them on the prepared baking sheet.
4. In a bowl, mix together the goat cheese, chopped cranberries, spinach, thyme, salt, and pepper until well combined.
5. Spoon the mixture into each mushroom cap, mounding slightly.
6. Bake for 18–20 minutes, or until the mushrooms are tender and the filling is lightly golden.
7. Drizzle with balsamic glaze just before serving. Serve warm.

How to Serve Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach

These stuffed mushrooms are best served warm. You can place them on a large platter for guests to take, or serve them individually on small plates. They pair well with drinks, making them a great choice for parties or gatherings. You can also enjoy them as a side dish or a light snack at home.

How to Store Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach

If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving, as it can make the mushrooms soggy.

Tips to Make Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach

• Make sure to clean the mushrooms gently to avoid waterlogging them.
• You can prepare the filling ahead of time and stuff the mushrooms just before baking.
• Experiment with different herbs to customize the flavor. Parsley or basil can also be delicious alternatives to thyme.

Variation

For a gluten-free option, ensure that the balsamic glaze you use is gluten-free. You can also add crushed nuts such as walnuts or pecans to the filling for an added crunch.

FAQs

1. Can I use other types of cheese?
   Yes, you can use feta, cream cheese, or ricotta instead of goat cheese for a different flavor.

2. Are these mushrooms suitable for a vegetarian diet?
   Yes, this recipe is vegetarian-friendly.

3. Can I freeze the stuffed mushrooms?
   It is not recommended to freeze stuffed mushrooms, as they may become soggy upon thawing. However, you can prepare the filling in advance and store it in the fridge before stuffing the mushrooms.