Spinach Goat Cheese & Prosciutto Stuffed Mushrooms

Whether you are hosting or attending a potluck, these stuffed mushrooms are the perfect, poppable appetizer for you to wow all the guests.

INGREDIENTS

• 32 ounces of whole baby bella mushrooms

• 5 oz of goat cheese

• 1/4 c plain greek yogurt

• 1 tbsp honey

• 1 tbsp olive oil

• 1/2 tbsp water

• dash of salt & pepper

• 5oz frozen spinach

• 4oz of cubed prosciutto

• 1/4 c bread crumbs

• Shredded parmesan cheese

RECIPE

1. Preheat your oven to 400ºF. Line a baking sheet with aluminum foil or wax paper and spray with olive oil. Take out your frozen spinach and let it thaw a little bit.

2. Prep your mushrooms by removing the stems from each cap and neatly line them up on the baking sheet, hollow side facing up.

3. In a food processor, combine goat cheese, yogurt, honey, olive oil, water, and salt & pepper. Pulse until smooth.

4. In a shallow sauce pan over medium-high heat, brown your prosciutto cubes. About 7 minutes. Remove from pan but don’t wipe out.

5. Add your semi-thawed spinach to the pan. Sautee until water is evaporated. Reduce to low-medium heat.

6. Add back in the prosciutto to the pan along with the goat cheese mixture and bread crumbs. Mix it all together until homogeneously combined,

7. Fill each mushroom cap with a healthy pile of the goat cheese mixture. Top them off with a sprinkle of shredded parmesan cheese. Bake in oven for 20-25 minutes, until parmesan is brown. Enjoy!

Pair these mushrooms with an earthy green goddess salad.