Spinach, Sun-Dried Tomatoes, & Goat Cheese Stuffing


4-1/2 TBSP Trio Carmel Wild Mushroom & Sage Olive Oil 3 cloves garlic, chopped 3/4 lb. sliced brown mushrooms 1-1/2lbs. spinach, rinsed/dried 2 lbs rustic bread, cut into 1″ pieces, toasted 1-1/2c sun-dried tomatoes, removed from oil in jar 12 oz goat cheese 5-6c vegetable broth 1-2 TBSP salt


Pre-heat oven to 350 degrees. Heat Olive Oil in a sauté pan and add garlic, spinach, and mushrooms.  Sauté over high heat for approximately 10 minutes (until all liquid evaporates).

In large bowl, Combine bread, tomatoes and goat cheese.  Add the spinach mixture.  Add enough broth to moisten. Add salt to taste.

Place mixture into an olive oil greased baking dish 11×13 and bake for approximately 35-45 minutes.

Serves 12

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