Goat cheese Stuffed Mushrooms
Goat cheese stuffed mushrooms are a delicious appetizer that is really easy to make and is so delicious. These vegetarian mushroom appetizers are creamy, cheesy made with minimal ingredients, and packed with flavor! Oven-baked mushrooms filled with a goat cheese mixture that’s got roasted red pepper and a kick of spice. They are topped with bread crumbs and oven-baked to make the goat cheese melty and bread crumbs crispy! These bite-sized appetizers are great for parties and get-togethers and perfect for the weather as it finally starts to cool.
Happy Cooking!
Servings: 15-20 servings; about 25 pcs of mushrooms
Prep Time: 10 mins
Cooking Time: 45 mins
Total Time: 1 hour
Ingredients:
Mushrooms:
32 oz Whole mushrooms; I used a mix of white and Bella
2-3 tbsp Olive oil
1/2 tsp Salt
1 tsp Sugar
1/2 tsp Pepper
Filling:
6 oz Goat cheese red pepper mix; see notes for alternatives
2 oz Goat cheese crumbles
1 tsp Chili flakes
Salt as per taste
2-3 tbsp Bread crumbs
Balsamic vinegar glaze to garnish; optional
Directions:
Preheat the oven to 380F. Line a baking tray with parchment paper.
Using a damp paper towel, wipe the mushrooms to clean them or rinse them in a colander. Let it dry
In a mixing bowl add goat cheese crumbles, goat cheese roasted red pepper mix, salt, and chili flakes. Mix till combined and keep it aside. I like to keep the filling in a piping bag,
Once the mushrooms are dry, take out the stems of the mushrooms and place them on the baking tray.
Drizzle olive oil, salt, pepper, and sugar over the mushrooms. Toss the mushrooms in it and line with the hollow side facing up.
Bake at 380F for 25-30 mins flipping at about 18 mins. If there is any water left in the hollow pour it out.
Let the mushrooms cool for 3-5 mins. When they are cool enough to handle use the piping bag to fill the goat cheese mixture inside the hollow part of the cooked mushrooms.
Sprinkle bread crumbs over the goat cheese.
Bake at 380F for 8-10 mins till the bread crumbs are crispy and goat cheese has melted.
Drizzle with balsamic vinegar glaze if you want.
Serve warm or slightly cool, it works both ways!
Notes/Tips:
I like using white and bella mushrooms, you can use either or both.
I used store-bought roasted red pepper mixed with goat cheese. If that isn’t available near you, you can make it at home. Here’s how- Slice a red bell pepper. Spray oil on the two halves and place on a foil-lined baking tray. Roast at 400F in the oven for 18-20 mins till roasted. Once roasted take it out of the oven and let it cool. Peel the skin off the peppers and chop the papers into small pieces. Add it to the bowl with 2 oz goat cheese crumbles and 4 oz softened goat cheese.
I used Italian bread crumbs but any bread crumbs work.
Use the best quality goat cheese you can get. It really makes a difference!
