Mushrooms Stuffed with Spinach & Goat Cheese

A lovely, festive warm appetizer to serve with a cold glass of white wine, or even better, a nice frosty Bud! Serves 6-8.

ingredients

18 very large, fresh mushrooms
1T. olive oil
1T. unsalted butter
2 garlic cloves, peeled and minced
1/4 cup finely chopped shallots
1 10-oz.package frozen chopped spinach, defrosted
2 T. chopped fresh parsley
1 tsp. chopped fresh thyme or 1/4 tsp. dried
1/2 tsp. chopped fresh rosemary or a pinch of dried
1 T. freshly squeezed lemon juice
pinch of white pepper and salt
1/4 pound goat cheese or substitute Ultralight Boursin for a lower-calorie version

1
Wash/brush off the mushrooms and twist out the stems. Set aside the caps and finely chop the stems.
2
Heat the olive oil and butter in a 12-inch skillet over medium heat. Saute the chopped stems, garlic and shallots, stirring frequently for 7-10 minutes or until the veggies are soft.
3
Place the defrosted spinach in a colander and press to remove excess liquid. Add to the pan and cook for 3 minutes. Add the parsley, thyme, rosemary, lemon juice, pepper, salt and goat cheese. Mix until smooth, and remove from heat.
4
Preheat the oven to 350 degrees. Stuff the mushrooms caps with the mixture (OK to mound it slightly) and place on a baking sheet. Bake in the center of the oven for 8-10 minutes or until mushrooms are cooked. Serve and enjoy.

Source: Maryfran