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

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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