Stuffed mushrooms are a welcome appetizer for any celebration. The inspiration for this new twist on a classic came from Amanda at Heartbeet Kitchen with her recipe for Chimichurri Sweet Potato Stuffed Mushrooms. I looked forward to the spinach stuffed mushrooms at my aunt's house every year as a side dish to her wonderful Christmas day feast (complete with roast beast). For a time saver, the fillings can be prepared a day in advance. Keep in mind that you will need to bring them to room temperature before adding to the mushrooms.
Sweet Potato Stuffed Mushrooms with Goat Cheese and Spinach
Adapted from Heartbeet Kitchen
- 3/4 c roasted and mashed sweet potato
- 1 T goat cheese
- 24 baby bella mushrooms stems removed & hallowed out- a melon baller works nicely
- 1/4 c packed, fresh spinach
- 1 green onion, chopped
- 1/2 tsp olive oil
- I/4 tsp salt
Preheat oven to 375 degrees. Put spinach, green onion and olive oil into a blender or food process and puree until finely chopped.
Place sweet potato mash in a bowl and stir in goat cheese. It is nice to have ribbons of cheese, so stir gently. Take the spinach mixture and lightly fold into the sweet potato, again, have a light touch to retain the bright orange of the sweet potato.
Next, line a rimmed baking sheet with parchment paper and place mushrooms face down so that the top rim of the mushroom touches the paper. Bake for 8 minutes. )This step helps cook out some of the moisture in the mushrooms.) Take out of the oven and turn right side up. Use a melon baller to fill, it is ok if the filling mounds over the top of the mushroom. Return to the oven and back for an additional 5-7 minutes until warmed through. Remove from oven and serve warm or at room temperature.