Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach Recipe

Elevate your appetizer game with these Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach. This dish features earthy mushroom caps stuffed with creamy goat cheese, tangy cranberries, and savory spinach, all finished with a rich balsamic glaze. These elegant, bite-sized delights are perfect for holiday gatherings, dinner parties, or anytime you want a gourmet treat with minimal effort.

Ingredients You’ll Need

For the Mushrooms:

• 16 large button or cremini mushrooms (stems removed and cleaned)
• 1 tbsp olive oil (for brushing)
• Salt and black pepper to taste

For the Filling:

• 4 oz goat cheese (softened)
• ½ cup fresh spinach (finely chopped)
• ¼ cup dried cranberries (chopped)
• 2 tbsp walnuts or pecans (chopped, optional)
• 1 garlic clove (minced)
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and black pepper to taste

For the Balsamic Glaze:

• ½ cup balsamic vinegar
• 1 tbsp honey or maple syrup

Step-by-Step Directions

Step 1: Prepare the Mushrooms

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean Mushrooms: Wipe the mushrooms clean with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems for the filling.
3. Season and Bake: Arrange the mushroom caps on the prepared baking sheet, cavity side up. Brush with olive oil and season lightly with salt and pepper. Bake for 10 minutes, then remove from the oven and drain any excess liquid.

Step 2: Make the Filling

1. Cook Spinach and Garlic: Heat a small skillet over medium heat and sauté the chopped mushroom stems, garlic, and spinach until softened and fragrant, about 2–3 minutes. Let cool slightly.
2. Combine Ingredients: In a mixing bowl, combine the goat cheese, cooked spinach mixture, cranberries, nuts (if using), thyme, salt, and pepper. Mix until well combined.

Step 3: Stuff the Mushrooms

1. Spoon the filling into each mushroom cap, pressing down gently to ensure it’s securely packed.
2. Return the stuffed mushrooms to the baking sheet.

Step 4: Bake the Stuffed Mushrooms

1. Bake the stuffed mushrooms for 15–20 minutes, or until the tops are golden and the filling is warmed through.

Step 5: Make the Balsamic Glaze

1. While the mushrooms are baking, add balsamic vinegar and honey to a small saucepan. Bring to a simmer over medium heat.
2. Reduce the heat to low and cook for 5–7 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 6: Finish and Serve

1. Remove the mushrooms from the oven and drizzle the balsamic glaze over each one.
2. Serve warm, garnished with additional thyme or a sprinkle of chopped nuts for added texture.

Serving & Storage Tips

Serving:

• Serve these stuffed mushrooms as an elegant appetizer or alongside a holiday charcuterie board. They pair beautifully with sparkling wine or a crisp white like Sauvignon Blanc.

Storage:

• Refrigerate: Store leftover mushrooms in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
• Make Ahead: Prepare the filling and clean the mushrooms a day ahead. Stuff them just before baking.

Helpful Notes

1. Mushroom Size: Use larger mushrooms like cremini or baby portobello for easier stuffing.
2. Dairy-Free Option: Replace goat cheese with a dairy-free cream cheese alternative.
3. Balsamic Glaze Shortcut: Use store-bought balsamic glaze if short on time.
4. Nut-Free Option: Skip the nuts or replace them with toasted breadcrumbs for crunch.

Tips from Well-Known Chefs

1. Yotam Ottolenghi: “Balance the sweetness of cranberries with tangy goat cheese and a touch of salt to create the perfect bite.”
2. Ina Garten: “Always bake your mushrooms before stuffing to remove excess moisture and keep the filling from getting soggy.”
3. Giada De Laurentiis: “Fresh herbs like thyme or rosemary make all the difference in enhancing the dish’s earthy flavor.”

Frequently Asked Questions

1. Can I use another type of cheese?

Yes! Cream cheese, feta, or ricotta are great substitutes for goat cheese.

2. What if I don’t have fresh spinach?

Frozen spinach works too—just thaw it and squeeze out any excess water before using.

3. Can I skip the balsamic glaze?

You can, but the glaze adds a wonderful tangy sweetness. Alternatively, drizzle with olive oil and a touch of lemon juice.

4. What other fillings work well?

Sundried tomatoes, caramelized onions, or cooked sausage can be added to the filling for variety.

5. Can I grill the mushrooms instead of baking?

Yes! Place stuffed mushrooms on a preheated grill over medium heat, using a grill pan to prevent sticking.

6. How do I keep the mushrooms from getting soggy?

Pre-baking the mushrooms and draining any liquid ensures a firm, non-soggy base for stuffing.

7. What can I serve alongside these mushrooms?

They pair beautifully with a green salad, roasted vegetables, or as part of a tapas-style spread.

8. Can I use white mushrooms instead of cremini?

Yes, white button mushrooms work just as well, though they may be slightly less flavorful.

9. How do I thicken the balsamic glaze if it’s too runny?

Simmer it longer over low heat until it reduces and thickens naturally.

10. Can I freeze stuffed mushrooms?

It’s best to freeze the unbaked, stuffed mushrooms. Thaw and bake as directed when ready to serve.