Spinach and Goat Cheese Stuffed Mushrooms

I have a serious addiction to goat cheese – if I could eat it every day for the rest of my life I’d be one happy girl. In my opinion, a salad isn’t a salad without some goat cheese in it, and eggs are even better if you add some goat cheese on top.

I could go on about my love for goat cheese, but I think you get the point. I’m pretty sure Liz is just as in love with goat cheese as I am, so what’s better than goat cheese and spinach stuffed mushrooms?! Make a batch of these and you’re sure to be the star chef.

Spinach and Goat Cheese Stuffed Mushrooms

Serves: 6

Prep Time: 5 min


  • 12 portobello stuffing mushrooms
  • 1 cup nonfat greek yogurt
  • 1/2 cup goat cheese crumbles
  • 1/4 cup grated parmesan cheese
  • 1 cup frozen spinach (dethawed)
  • 1 tsp salt


  1. Preheat oven to 375 degrees and spray a 9 x 12″ baking pan with nonstick spray.
  2. Remove stems from mushrooms, wash and set aside.
  3. In a medium bowl, combine remaining ingredients.
  4. Spoon mixture into mushrooms and place in prepared pan.
  5. Bake for 25-30 minutes.


Servings: 6 (2 mushrooms per serving)
Calories: 70
Fat: 2.5
Carbs: 3 g
Fiber: 0.5 g
Protein: 7 g

[yumprint-recipe id=’25’]

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