Ingredients
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 Tablespoon GOLDEN BLOSSOM HONEY
1/4 cup goat cheese, crumbled
salt and pepper to taste
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
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
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
