These cheese stuffed mushrooms are the perfect blend of creamy, savory, and herby flavors, baked until golden and melty. Each bite-sized mushroom cap is filled with a rich mixture of goat cheese, Parmesan, and dried herbs, creating an elegant and satisfying appetizer. They’re easy to prepare, naturally gluten-free, and perfect for any gathering.
Why You’ll Love This Recipe
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Packed with flavor from creamy goat cheese and nutty Parmesan
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Simple, wholesome ingredients
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Naturally vegetarian and gluten-free
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Impressive presentation with minimal effort
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Can be made ahead for easy entertaining
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Bakes in under 30 minutes
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Versatile – perfect for holidays, parties, or cozy nights in
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Easy to customize with different herbs, cheeses, or add-ins
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Uses everyday pantry spices
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A great way to enjoy mushrooms in a fun, tasty form
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 pound (about 450 grams) of cremini or baby bella mushrooms – look for medium-sized mushrooms with intact caps
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1 cup (about 8 ounces or 240 grams) of soft goat cheese – allow it to soften at room temperature for easier mixing
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¼ cup freshly grated Parmesan cheese – adds a salty, nutty depth of flavor
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1 teaspoon dried parsley – for herby freshness
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1 teaspoon dried thyme – adds warmth and earthiness
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½ teaspoon garlic powder – for a mellow garlic flavor
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Freshly ground black pepper – to taste, adds a little kick
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Optional: chopped fresh parsley for garnish – adds a pop of color and brightness
Directions
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Preheat the oven to 350°F (175°C). Let the goat cheese sit at room temperature while you prepare the mushrooms.
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Clean the mushrooms by gently wiping them with a damp paper towel. Avoid rinsing under water, as mushrooms absorb moisture easily.
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Remove the stems by gently twisting or pulling them out. You can discard the stems or save them for another dish.
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Make the filling by combining the softened goat cheese, grated Parmesan, dried parsley, dried thyme, garlic powder, and black pepper in a medium mixing bowl. Mix well with a spoon until smooth and evenly combined.
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Stuff the mushrooms by using a small spoon or knife to fill each mushroom cap generously with the cheese mixture. It’s okay if the filling is slightly mounded on top.
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Arrange the mushrooms on a large baking sheet in a single layer. Do not use parchment paper or foil, as mushrooms release moisture and need direct contact with the sheet to roast properly.
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Bake in the preheated oven for 25 to 30 minutes, or until the cheese is golden and the mushrooms are tender.
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Garnish and serve warm with chopped fresh parsley, if desired.
Servings and timing
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Servings: 6 appetizer portions (about 4–5 mushrooms per person)
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Prep time: 20 minutes
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Cook time: 25–30 minutes
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Total time: 45–50 minutes
Variations
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Cheese alternatives: Swap goat cheese with cream cheese, ricotta, or Boursin for a different texture and flavor.
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Add texture: Stir in sautéed mushroom stems, chopped spinach, sun-dried tomatoes, or caramelized onions to the filling.
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Make it spicy: Add a pinch of red pepper flakes or cayenne pepper to the cheese mixture.
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Extra crispy top: Sprinkle breadcrumbs or more Parmesan on top before baking.
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Smoky version: Mix in smoked paprika or a bit of finely chopped prosciutto.
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Vegan option: Use a dairy-free cream cheese alternative and nutritional yeast for flavor.
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Herb flexibility: Swap dried herbs for fresh – use triple the amount and finely chop them.
Storage/Reheating
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Storage: Cool completely, then store in an airtight container in the refrigerator for up to 2 days.
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Reheating in oven: Preheat oven to 325–350°F (160–175°C) and bake for 10–15 minutes until heated through.
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Reheating in toaster oven: Toast at 325°F for about 10 minutes.
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Avoid microwaving: It can make the mushrooms soggy and lose their texture.
FAQs
What mushrooms are best for stuffing?
Cremini, mini bella, or baby bella mushrooms work best because they’re firm, flavorful, and have just the right size for stuffing.
Can I use a different cheese instead of goat cheese?
Yes, you can substitute goat cheese with cream cheese, ricotta, or a soft herbed cheese like Boursin. Just make sure it’s soft enough to mix.
How far in advance can I make these?
You can stuff the mushrooms up to 24 hours in advance. Store them uncooked in the refrigerator and bake them just before serving.
Can I freeze these stuffed mushrooms?
It’s not recommended. Mushrooms contain a lot of water and may become soggy when thawed and reheated. It’s best to enjoy them fresh.
What should I do with the mushroom stems?
Chop them up and use in omelets, soups, stir-fries, or add them to the filling mixture after a quick sauté.
How do I make the tops crispy or golden?
Add a sprinkle of breadcrumbs or extra Parmesan before baking. For more browning, broil them for 1–2 minutes at the end of baking.
Are these suitable for vegetarians?
Yes, this recipe is vegetarian. Just ensure the Parmesan you use is free from animal rennet if you’re cooking for strict vegetarians.
Can I make these on a grill instead of baking?
Yes, you can grill them over indirect heat until the mushrooms are tender and the cheese is melted and bubbly, about 15–20 minutes.
How do I prevent watery mushrooms?
Avoid washing mushrooms under water. Wipe them clean with a damp cloth and roast directly on a bare baking sheet, not parchment paper.
Can I double the recipe for a crowd?
Absolutely. Just make sure to use a large enough baking sheet or multiple sheets so the mushrooms aren’t crowded and cook evenly.
Conclusion
These cheese stuffed mushrooms are simple to make, packed with rich flavor, and perfect for any occasion. Whether you’re preparing them for a holiday party, a dinner appetizer, or a quick vegetarian snack, they’re sure to impress. Creamy, herby, and perfectly roasted, they’re a classic finger food that never goes out of style.
