Spinach & Goat Cheese Stuffed Mushrooms

• Vegetarian
• Gluten free

• Produce

  • 12 Baby portabella mushrooms
  • 1 tsp Basil, dry
  • 1/4 tsp Garlic powder
  • 1/2 cup Spinach, frozen
  • 3 tbsp Sun dried tomatoes

• Dairy

  • 6 oz Goat cheese

Found on joyfulhealthyeats.com

Description

Ingredients

• ½ cup of frozen chopped spinach, thawed and drained well
• 3 Tablespoons of sun-dried tomatoes, diced
• 6 oz. of goat cheese, softened
• 1 teaspoon of dry basil
• ¼ teaspoon of garlic powder
• 12 baby portabella mushrooms

Directions

• Preheat oven to 400º.
• In a large bowl mix frozen chopped spinach {that has been thawed and then drained well to remove moisture}, diced sun-dried tomatoes, dry basil, garlic powder, and softened goat cheese. Use a hand mixer to mix together. Set aside.
• Remove stems from portabella mushrooms.
• Place mushrooms on a baking sheet, cap side down.
• Stuff each mushroom with the spinach goat cheese mixture and place back on baking sheet.
• Put in oven and bake for 20 minutes until golden brown.
• Remove from oven and let cool down for 5 minutes.