Stuffed Mushrooms

A terrific vegetarian appetizer everyone will savor.



1 1/2 cups (5 ounce bag) fresh spinach, chopped and packed

2 Tablespoons sun-dried tomatoes (not packed in oil), finely chopped

1/2 teaspoon dried thyme

2 Tablespoons pine nuts, finely chopped

2 Tablespoons (2 ounces) goat cheese

salt and pepper to taste

12 extra large white mushrooms

3 Tablespoons olive oil

4 Tablespoons shallots, finely chopped

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


Preheat oven to 350°.
Remove stems from 10 mushrooms. Finely chop stems and remaining 2 mushrooms. Set aside.
Spray a large baking dish with non-stick cooking spray. Brush mushroom caps with 2 tablespoons olive oil and place in baking dish.
Place remaining tablespoon of olive oil in a skillet. Add chopped mushrooms and shallots and saute 4 to 5 minutes, until shallots are tender. Add honey, spinach, sun-dried tomatoes, thyme and pine nuts. Cook 2 to 3 minutes. Remove from heat. Add goat cheese and stir well.
Fill mushroom caps with spinach mixture, distributing evenly. Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes.
Serves: 4-5