To save time, you can assemble these ahead of time and bake them right before you’re ready to serve.

Equipment Needed

Measuring cups and spoons, sauté pan, piping bag (or plastic zip top bag), baking sheet, spatula and a food processor


Preheat the oven to 350°.

Sauté the spinach in a splash of water.

When fully cooked, remove the spinach from the pan and strain off any excess liquid by placing it in a clean cloth and twisting until all the liquid is gone.

Transfer the spinach to a food processor and add the goat cheese, breadcrumbs and a liberal seasoning of salt and pepper.

Purée until smooth.

Transfer the filling into a piping bag (or a plastic zip top bag with the corner cut off).

Pipe the filling into the mushroom caps (approximately 1 tablespoon per mushroom).

Place the stuffed mushroom caps on to a baking sheet and bake for 30 to 45 minutes or until soft and slightly browned.