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Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach

Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach
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★★★★★

5.2 from 20 reviews

These Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach offer a delightful combination of creamy goat cheese, sweet cranberries, and savory mushrooms, all enhanced by a rich balsamic glaze. Perfect as an elegant appetizer or a flavorful snack, this recipe balances fresh and tangy flavors with a touch of natural sweetness and earthy undertones.

Ingredients

Scale

For the Stuffed Mushrooms

  • 16 large button or cremini mushrooms, stems removed
  • 4 oz goat cheese, softened
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup baby spinach, finely chopped
  • 2 tbsp walnuts, finely chopped (optional)
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp olive oil
  • Salt and pepper, to taste

For the Balsamic Glaze

  • 1/4 cup balsamic vinegar
  • 1 tbsp honey

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare Mushrooms: Clean the mushrooms gently using a damp paper towel to remove any dirt. Arrange them cavity-side up on the lined baking sheet to prepare for stuffing.
  3. Make Filling: In a mixing bowl, combine the softened goat cheese, chopped dried cranberries, finely chopped baby spinach, walnuts if using, fresh chopped thyme, and season with salt and pepper. Mix until all ingredients are evenly incorporated.
  4. Stuff Mushrooms: Spoon the goat cheese mixture into each mushroom cap, pressing gently to fill the cavities fully. Drizzle the stuffed mushrooms with olive oil to help with roasting.
  5. Bake: Place the baking sheet in the preheated oven and bake the mushrooms for 20-25 minutes, or until they are tender and the filling is lightly golden on top.
  6. Prepare Balsamic Glaze: While the mushrooms bake, combine the balsamic vinegar and honey in a small saucepan over medium heat. Simmer the mixture for 5-7 minutes, stirring occasionally, until it thickens into a glaze consistency.
  7. Finishing Touch: Remove the mushrooms from the oven and generously drizzle them with the balsamic glaze. Garnish with additional fresh thyme if desired, then serve immediately while warm.

Notes

  • For a nut-free version, omit the walnuts.
  • The balsamic glaze can be made ahead and stored in the refrigerator for up to a week.
  • Use cremini mushrooms for a deeper flavor or button mushrooms for a milder taste.
  • To soften goat cheese quickly, leave it at room temperature for about 30 minutes before preparing.
  • This dish is best served fresh but can be gently reheated in the oven if needed.

Nutrition

Keywords: stuffed mushrooms, goat cheese, balsamic glaze, cranberry, spinach, appetizer, vegetarian, party food, easy recipe

Find it online: https://leofoster.com/balsamic-glazed-cranberry-and-goat-cheese-stuffed-mushrooms-with-spinach/