Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach 

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper. Clean mushrooms, remove the stems, and hollow them out slightly if needed.

Cook the Spinach: In a small skillet, heat olive oil over medium heat. Add garlic and spinach, cooking for 1-2 minutes until the spinach is wilted. Season with a pinch of salt and pepper, then remove from heat.

Make the Filling: In a medium bowl, combine softened goat cheese, chopped cranberries, cooked spinach, and chopped nuts (if using). Mix until well combined.

Stuff the Mushrooms: Spoon the goat cheese mixture into each mushroom cap, mounding slightly on top. Place the stuffed mushrooms on the prepared baking sheet.

Bake: Bake for 15-18 minutes, or until the mushrooms are tender and the filling is warm and lightly golden.

Drizzle with Balsamic Glaze: Remove mushrooms from the oven and let cool slightly. Drizzle with balsamic glaze and garnish with fresh parsley.

Serve: Serve warm as a savory-sweet appetizer or side dish!

Prep Time: 10 mins | Cook Time: 15-18 mins
Servings: 8-10 stuffed mushrooms | Kcal: ~70 per mushroom

Tangy, creamy goat cheese pairs perfectly with sweet cranberries and a balsamic finish—these stuffed mushrooms are a holiday delight! 🍇