Savory stuffed mushrooms filled with creamy goat cheese, spinach, and tomatoes, then topped with crunchy Terranean za’atar pita chip breadcrumbs.
INGREDIENTS
- 12–15 Baby Bella mushrooms, stems removed
- 4 oz goat cheese, softened
- ½ cup fresh spinach, chopped
- ¼ cup cherry tomatoes, finely chopped
- Terranean za’atar pita chips, blended into fine breadcrumbs
- Salt and pepper, to taste
- 1–2 tablespoons olive oil, optional
INSTRUCTIONS
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Preheat oven to 375°F.
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In a medium bowl, combine the goat cheese, spinach, cherry tomatoes, salt, and pepper.
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Spoon the goat cheese mixture into the mushroom caps, pressing the filling in gently.
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Top each mushroom with Terranean za’atar pita chip breadcrumbs.
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Arrange the stuffed mushrooms on a baking sheet.
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Drizzle with olive oil, if desired.
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Bake for 15–20 minutes, or until the mushrooms are tender and the topping is golden.
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Let cool slightly before serving.
