Description
Cheese Stuffed Mushrooms are savory bite-sized appetizers made with tender mushroom caps filled with a creamy goat cheese and Parmesan mixture, baked until golden and melty. They’re easy, elegant, and perfect for holidays, parties, or cozy gatherings.
Ingredients
- 1 pound (450 g) cremini or baby bella mushrooms
- 1 cup (240 g) soft goat cheese, softened
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- Freshly ground black pepper, to taste
- Optional: chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350°F (175°C). Soften goat cheese at room temperature.
- Clean mushrooms with a damp paper towel. Remove and discard stems.
- In a bowl, mix goat cheese, Parmesan, parsley, thyme, garlic powder, and black pepper until smooth.
- Fill each mushroom cap generously with the cheese mixture.
- Arrange mushrooms directly on a baking sheet in a single layer.
- Bake for 25–30 minutes until cheese is golden and mushrooms are tender.
- Garnish with chopped parsley if desired. Serve warm.
Notes
- Substitute goat cheese with cream cheese, ricotta, or Boursin.
- Add sautéed mushroom stems, spinach, or caramelized onions for extra flavor.
- Sprinkle breadcrumbs or extra Parmesan for a crisp topping.
- Add red pepper flakes or smoked paprika for a spicy or smoky twist.
- Prepare up to 24 hours in advance; bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American-Inspired
Nutrition
- Serving Size: 4–5 mushrooms
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
