Stuffed Mushrooms
Stuffed mushrooms made with creamy goat cheese, chives, garlic, and bread crumbs. The perfect bite!
I made these stuffed mushrooms on a whim yesterday with ingredients ready to be used up in the refrigerator. They were so good (and easy!) I feel like I have to share. Stuffed mushrooms make the perfect bite-sized party appetizer or, in this case, a fantastic weeknight side. The filling is creamy chive and garlic-flecked goat cheese offset with plenty of crunchy breadcrumbs.
How to Make Stuffed Mushrooms
The process for making stuffed mushrooms is straight forward.
- Carefully break the stem off each mushroom.
- Brush any dirt or debris from mushrooms with a damp cloth.
- Make the filling and place a couple teaspoons in each mushroom cavity.
- Arrange on an olive oil coating baking sheet and bake until tender and golden.
Choose Your Mushrooms Well
I happened to have the perfect mushrooms to make these at the ready last night, but I’m actually a bit choosy if I know I’m buying them to make stuffed mushrooms. I like to use brown mushrooms that are in good condition - not too scratched, misshapen or damaged. They will shrink a bit in the oven, but I aim for mushrooms that aren’t too big, and aren’t too small. Ideally, you’ll be able to pop one on your mouth in one bite, but you also want the mushrooms to be big enough that they’ll hold a good amount of the flavorful filling.
What to do With Leftovers!
We had a few stuffed mushrooms leftover so I made these open-faced mushroom sandwiches for lunch today. The mushrooms were sliced thinly on homemade sourdough that had been toasted and rubbed with garlic. I slathered some salted ricotta across each piece of toast, arranged a few of the sliced mushrooms on top and finished everything under the broiler for a few minutes. Finished with a crush of kale chips. Perfect 10 minute lunch!
Stuffed Mushrooms: Variations
You can take this general recipe in *so* many directions. A couple ideas:
- Make them spicy!: Add a minced serrano to the filling. Or a couple teaspoons of a favorite harissa.
- For the herb lovers: Add more chopped herbs like mint, basil, and/or thyme. Whatever in season. Load it up!
- Curry Stuffed Mushrooms: Add a favorite curry paste or powder (to taste) to the filling. I’d start with a teaspoon at a time. You can experiment with Thai curry pastes, Indian curry powder, Japanese curry paste, etc.
More Mushroom Recipes
- Mushroom Ragù
- Baked Mushrooms with Miso Butter
- Mushroom Casserole
- Mushroom Stroganoff
- Mushroom Scallion Tartine with Poblano Yogurt
- all mushroom recipes
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Stuffed Mushrooms
Look for bite-sized mushrooms roughly 1 1/2-inches, or so, in diameter. The size you could pop in your mouth in one or two bites. On the cheese front, I like goat cheese best here, because the flavor is strongest, but use what you have!
- 1/4 cup goat cheese, cream cheese or cottage cheese
- 3 medium garlic cloves, chopped
- 1/3 cup dried bread crumbs
- 1/3 cup freshly grated Parmesan or gruyere cheese
- Scant 1/4 teaspoon fine grain sea salt
- 2 tablespoons finely chopped shallot
- 3 tablespoons chopped chives
- 2 tablespoons extra virgin olive oil
- 16 medium brown mushrooms, stemmed
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Preheat oven to 400°F with racks in the top and bottom third.
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In a medium bowl combine the goat cheese, garlic, bread crumbs, Parmesan, salt, shallot, and half the chives. Mix together, really go for it, until the cheese is worked into the other ingredients uniformly.
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Drizzle a baking sheet with half of the olive oil. Fill each mushroom with a couple teaspoons of filling, gently pressing the filling into each cap, and arrange the mushrooms on the baking sheet. Drizzle the top of each mushroom with a bit more olive oil and bake until the mushrooms are tender and the breadcrumb mixture is golden - about 20 minutes. Less if your mushrooms are on the small side.
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Serve hot topped with the remaining chives sprinkled on top.
Makes 16 stuffed mushrooms.
Related Recipes
Mushroom Ragù
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Baked Mushrooms with Miso Butter
Baked mushrooms are the ultimate low-lift creation. Here, mushrooms are tossed in a simple ponzu marinade, topped with cubes of butter and citrus slices, then baked into perfection in a hot oven.
Mushroom Scallion Tartine with Poblano Yogurt
A substantial, delicious, mushroom sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven, whip up a simple poblano yogurt while those are roasting. So good!
A Really Great Mushroom Casserole
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Comments
Made these with Miyokos vegan cream cheese and they came out awesome! This recipe is delish!
Thanks Faith!
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