Goat Cheese Stuffed Mushrooms
Low maintenance and totally delicious, these pop-in-your-mouth goat cheese stuffed mushrooms are always a favorite appetizer.
Stuffed Mushrooms Recipe
So far with this “let’s get ready for the holidays and start planning menus” thing, I’ve posted a roasted Brussels sprouts & kale salad, onion dip and today I’m sharing another appetizer – goat cheese stuffed mushrooms.
Seems like the appetizers are in the lead, and I really can’t complain. Aren’t appetizers one of the best things about holiday dinners? There’s nothing I love more than munching on tasty bites all day before sitting down for the big dinner. Appetizers, or should I say appetite-destroyers, are the reason we always have so many holiday dinner leftovers at our house – usually, by early afternoon, we’re completely stuffed after indulging in pre-dinner snacky treats. Oh, how I love it.
So let’s get to the goat cheese stuffed mushrooms, shall we?
Ingredients
- Whole cremini mushrooms
- Goat cheese
- Herbes de Provence
- Milk
- Breadcrumbs
- Fresh parsley
- Melted unsalted butter
- Olive oil
- Balsamic vinegar
How to Make Them
Remove the mushroom stems to make room for the goat cheese. Discard the stems and toss the mushrooms in olive oil and balsamic.
Next, you mix up the parsley, bread crumbs, and melted butter.
Then you stuff the mushrooms with some goat cheese and sprinkle the breadcrumb mixture over the top…
Then bake at 400 degrees for about 20 minutes. That’s it!
If you want an amazing appetizer, it doesn’t get much better than roasted mushrooms, warm goat cheese, and a crispy bread crumb topping!
Happy appetizer-making,
More Delicious Appetizers
Goat Cheese Stuffed Mushrooms
Ingredients
- 8 ounces whole cremini mushrooms
- 4 ounces goat cheese
- 1/2 tablespoon herbes de Provence
- 1/2 tablespoon milk
- 1/4 cup breadcrumbs
- 1/2 tablespoon fresh parsley chopped
- 1 1/2 tablespoons unsalted butter melted
- 1 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
Instructions
- Preheat oven to 400°F. Line a baking sheet with tin foil. Remove the stems from the mushrooms and discard.
- In a small bowl, mix the goat cheese with the herbes de Provence. Add the milk and combine. In another small bowl combine the breadcrumbs, parsley, and butter. Toss the mushrooms in the olive oil and balsamic.
- Place the mushroom caps on the baking sheet. Fill each mushroom with approximately 1 teaspoon of the goat cheese. Top each mushroom with approximately 1/2 tablespoon of the breadcrumb mixture. Bake at 400 degrees for about 20 minutes, or until the breadcrumbs are browned and crispy. Serve warm.
I totally agree, appetizers are my favourites, especially stuffed mushrooms and these look amazing. Merry Christmas April, have a great one.
Merry Christmas to you, too!
I love mushrooms. These are such a nice bite size treats.
half a tablespoon? Do you mean 1/2 teaspoon? I’ve never seen a recipe call for 1/2 tablespoon. That would be simply 1 1/2 teaspoons, no?
Yep, 1 1/2 teaspoons! There are a few measuring spoons sets out there that have 1/2 tablespoon as an option and I use to own one 🙂