Goat Cheese Stuffed Mushrooms
Indulge in the savory elegance of Goat Cheese Stuffed Mushrooms—a perfect appetizer or party pleaser that’s as simple as it is irresistible. Tender white button mushroom caps are generously filled with a creamy blend of tangy goat cheese, silky cream cheese, and a touch of fresh parsley and garlic for a burst of flavor. Topped with a crispy, golden layer of Parmesan cheese and panko breadcrumbs, these baked delights boast a delightful contrast of textures. Ready in just 35 minutes, this easy recipe offers restaurant-quality sophistication while staying effortlessly approachable. Serve them warm for a crowd-pleasing bite that’s packed with rich, earthy flavor. Perfect for holidays, dinner parties, or an elevated snack, these stuffed mushrooms are sure to impress!
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Recipe Information
Ingredients
- 16 pieces White button mushrooms
- 4 ounces Goat cheese
- 2 ounces Cream cheese
- 2 tablespoons Parsley, finely chopped
- 2 cloves Garlic, minced
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Parmesan cheese, grated
- 2 tablespoons Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
Remove the stems from the mushrooms and set the caps aside. Finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Cook for 3-4 minutes, until softened and fragrant. Remove from heat and let cool slightly.
In a medium bowl, combine the goat cheese, cream cheese, cooked mushroom stems, parsley, salt, and black pepper. Mix until smooth and well combined.
Using a small spoon, fill each mushroom cap with the cheese mixture. Slightly overfill each cap for a rounded top.
In a small bowl, mix the grated Parmesan cheese and panko breadcrumbs. Sprinkle this mixture over the stuffed mushroom caps.
Drizzle the remaining 1 tablespoon of olive oil over the mushrooms to help with browning.
Arrange the stuffed mushrooms on the prepared baking sheet, evenly spaced.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the topping is golden brown.
Allow to cool for 2-3 minutes, then transfer to a serving plate. Enjoy warm as an appetizer or side dish!
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 425 mg | 33% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
