Sundried Tomato Stuffed Mushrooms

These herb-seasoned appetizers are sure to be the hit of the party!


10 large white mushrooms, stems finely chopped
2 1/2 teaspoons olive oil
2 1/2 teaspoons shallots, finely chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 1/2 teaspoons sundried tomatoes, finely chopped
1/2 teaspoon dried thyme
1/4 cup goat cheese, crumbled
salt and pepper to taste


Preheat oven to 350°. Coat a 9-inch pie plate lightly with nonstick cooking spray.

Brush tops of mushroom caps with 1 teaspoon olive oil. Arrange the caps in the prepared dish stem side up.

In a medium nonstick skillet, combine remaining olive oil, chopped mushroom stems and shallots. Cook over medium-low heat until tender, about 4 minutes.

Add spinach, tomatoes, thyme and honey. Cook, stirring, about 4 minutes. Remove from heat. Stir in cheese, salt and pepper.

Spoon 1 tablespoon of mixture into each mushroom cap. Cover with foil. Bake for 10 minutes. Uncover and bake for another 10 minutes.

Serves: 4

golden blossom honey product