Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach

Ingredients

For the Mushrooms & Filling

• 16–20 large white or baby bella mushrooms
• 1 cup (150 g) fresh spinach, finely chopped
• 4 oz (115 g) goat cheese, crumbled
• 2 tbsp (30 ml) olive oil
• 2 cloves garlic, minced
• ¼ tsp sea salt
• ¼ tsp black pepper
• ⅓ cup (50 g) dried cranberries, chopped

For the Balsamic Glaze

• 2 tbsp (30 ml) balsamic vinegar
• 1 tbsp (15 ml) honey or maple syrup

Optional Garnish

• Fresh thyme
• Extra dried cranberries

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Directions

1. Prepare the Mushrooms

1. Preheat oven to 400°F (200°C).
2. Remove stems from mushrooms and finely chop the stems.
3. Place mushroom caps on a parchment-lined baking sheet.

2. Cook the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add chopped mushroom stems and garlic; cook for 2–3 minutes.
3. Add spinach, salt, and pepper, and cook until the spinach wilts.
4. Remove from heat and stir in goat cheese and chopped cranberries until combined.

3. Stuff the Mushrooms

1. Spoon the warm filling generously into each mushroom cap.

4. Bake

1. Bake for 12–15 minutes, or until the mushrooms are tender and the filling is heated through.

5. Make the Balsamic Glaze

1. In a small pan, warm balsamic vinegar and honey for 1–2 minutes, until slightly thickened.

6. Finish & Serve

1. Drizzle the warm balsamic glaze over the stuffed mushrooms.
2. Garnish with fresh thyme or extra cranberries if desired.