1 Preheat oven to 350°F.
2 Add thawed and drained spinach,
diced sun-dried tomatoes, dry basil,
garlic powder, and softened goat
cheese to Short Cup. Twist on the Cross
Blade and pulse 4-6 times on the Power
Base until well combined. Set aside.
3 Remove stems from the mushrooms.
Stuff each mushroom with the spinach
and goat cheese mixture in the hollow
space left by the removal of the stem.
Place on baking sheet with the filling
facing up and bake for 20-30 minutes
until golden brown.
½ cup of frozen
chopped spinach,
thawed and
drained well
3 Tbsp of sun-dried
tomatoes, diced
6 oz of goat cheese,
softened
1 tsp of dry basil
¼ tsp of garlic powder
12 baby portabella or
crimini mushrooms,
rinsed and dried
Makes: 12
mushroom bites
SPINACH & GOAT CHEESE
STUFFED MUSHROOMS
These savory morsels add style to any gathering.
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