Mushrooms Stuffed with Goat Cheese & Spinach

You can make this recipe with any size of mushrooms, depending on whether you’re serving it as an entree or as a before-dinner snack. Instead of the traditional bread crumbs, we use fresh goat cheese and spinach for an extra-creamy and juicy stuffing, which you’ll be tempted to enjoy all on its own!

Firefly Farms Seal
Stuffed Mushrooms


  • 1 lb crimini mushrooms, or 8 Portabella Mushrooms
  • 1 large white onion, finely chopped
  • ⅓ lb cured ham, bacon, or Italian sausage, cooked & chopped
  • 2 tablespoons of olive oil
  • 1 Fresh Goat Cheese log
  • 2 bunches of fresh spinach
  • ½ Mountain Top, sliced
  • Salt and Cracked black pepper


  1. Preheat the oven to 450 degrees Fahrenheit. Remove the stems of the mushrooms, and with a small spoon scrape off the gills of each mushroom cap. Place the mushroom caps in an oiled roasting pan tops down, and set aside. Wash the fresh spinach in a sink full of cold water, rinse and set aside.
  2. Combine the chopped onion and the olive oil in a sauté pan (if using bacon, add now). Season the mixture with salt and pepper to taste. Over high heat, sauté until the onions are fully cooked and golden brown. Add the chopped ham, and cook for another 5 minutes. Then, add the spinach and cook it until soft, for about 3 minutes. Place the spinach mixture in a medium bowl, and let it cool to room temperature. Add the chèvre, and with a wooden spoon, stir the mixture until the cheese fully incorporated. Adjust seasoning if necessary.
  3. Fill the mushroom caps with the spinach goat cheese. Top each with a slice of MountainTop. Place mushrooms in the hot oven, and roast them until fully cooked, about 25-30 minutes. The cheese will melt and turn golden brown. Serve as a side in a entrée or as a appetizer.
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