Stuffed Mushrooms with Goat Cheese
These Stuffed Mushrooms with Goat Cheese are a creamy and savory appetizer perfect for any gathering. The combination of tangy goat cheese, fresh herbs, and crispy breadcrumbs creates a delightful bite that is both satisfying and flavorful.
Prep time: 10 minutesCook time: 20 minutesServes: 12
Ingredients
24 large white mushrooms, stems removed and finely chopped
8 oz goat cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup panko breadcrumbs
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1/2 tsp dried thyme
1/4 tsp black pepper
1/4 tsp salt
2 tbsp olive oil
Instructions
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp cloth and remove the stems, finely chopping the stems.
3. In a skillet, heat olive oil over medium heat and sauté the chopped mushroom stems and garlic for about 5 minutes until soft.
4. In a bowl, mix the sautéed mushroom stems and garlic with goat cheese, Parmesan, breadcrumbs, parsley, chives, thyme, salt, and pepper until well combined.
5. Stuff each mushroom cap generously with the cheese mixture and place them on the prepared baking sheet.
6. Bake for 20 minutes or until the mushrooms are tender and the tops are golden brown.
7. Serve warm, garnished with additional parsley if desired.
Storage
Store the stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
