Impress your guests with these easy and delicious goat cheese stuffed mushrooms. With only a few ingredients, these tasty vegetarian appetizers are sure to be a hit at your next gathering.
Goat cheese stuffed mushrooms are the perfect holiday appetizer. Serve them at Thanksgiving, Christmas, New Years or just because! They are sure to elevate any meal.
This savory starter is full of umami flavor. The creamy goat cheese balances out the earthy mushrooms and sweet sun-dried tomatoes. It all gets topped off with crispy breadcrumbs for a nice crunch in every bite.
This bite-sized savory snack pairs well with apple crostini, butternut squash tomato soup and fall harvest pasta salad.
Ingredient Notes
- Mushrooms - use whole mushrooms such as button (white) mushrooms or cremini (also known as baby bellas) mushrooms.
- Goat cheese - creamy and tangy. Look for a log of goat cheese rather than the crumbled goat cheese as it will be easier to mix.
- Sun-dried tomatoes - make sure to use the sun-dried tomatoes that come in a jar that is packed in oil. They are full of flavor and will be easier to chop than dried tomatoes from a bag.
- Spinach - adds a nice pop of color to the cheese mixture.
- Panko breadcrumbs - helps create a delicious crunchy bite.
Substitutions and Variations
- Cheese - if the goat cheese is too tangy for you try mixing some cream cheese to dilute the goat cheese. Or try using flavored goat cheese such as honey goat cheese or herbed goat cheese.
- Gluten-free - make sure to use gluten-free breadcrumbs instead of panko.
The Best Way to Clean Mushrooms
Mushrooms often have noticeable amounts of dirt on them. Rather than rinsing them off under water, try using a damp paper towel to gently rub the dirt off.
Mushrooms tend to absorb water rather quickly, therefore it is not recommended to soak or wash them in water. The paper towel method is more time consuming however it will prevent your appetizer from becoming watery and mushy.
Step by Step Instructions
1- Clean the mushrooms with a damp paper towel. Gently pop out the stems of the mushroom and set them aside. This will create a cavity in the mushroom where the stuffing will go. Finely dice the mushroom stems.
2- Sauté the mushroom stems, onion, and sun-dried tomatoes over medium heat. Add in the garlic and spinach and continue to sauté until it wilts. Turn off the heat.
3- Mix together the goat cheese and sautéed vegetables.
4- Stuff each mushroom with a hearty spoonful of cheese stuffing. The mushrooms should be overstuffed.
5- Dip each mushroom into the panko breadcrumbs to coat the cheese mixture.
6- Line a baking sheet with parchment paper. Bake for 20-25 minutes. Serve immediately.
Hint: serve with a dusting of herbs such as parsley or chives to add a pop of color!
Emily's Top Tip
"Don't be shy with the stuffing! Make sure to add a hearty scoop of goat cheese mixture to each mushroom cap. The stuffing should be overflowing a little bit to create a mound on the mushroom."
Frequently Asked Questions
You'll need about 20 oz of mushrooms. This will be around 20-26 mushrooms
You can stuff the mushrooms ahead of time but refrain from baking them until right before serving. They will taste best when they are fresh out of the oven. You can stuff them 2-3 days in advance before baking them.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for a few minutes until warm. I do not recommend freezing this dish.
Goat Cheese Stuffed Mushrooms
Ingredients
- 1 lb whole mushrooms (about 20 oz); baby bellas or button mushrooms work best
- 1 tablespoon olive oil
- 1 small yellow onion
- 3 tablespoon sun-dried tomatoes packed in oil finely diced
- 3 cloves garlic
- 2 cups spinach roughly chopped
- 8 oz goat cheese
- ⅛ teaspoon salt (a pinch)
- ¼ teaspoon garlic powder
- ½ cup panko breadcrumbs
- 1 teaspoon dried parsley
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Clean the dirt off the mushrooms with a damp paper towel.*(see note below)
- Gently pop out the stems of the mushroom and finely dice the stems. Set the mushroom caps aside.
- Add the olive oil to a frying pan over medium heat. Sauté the mushroom stems, onion, and sun-dried tomatoes over medium heat for 5-8 minutes.
- Add in the garlic and spinach and continue to sauté until it wilts, about 2 minutes. Turn off the heat.
- In a large mixing bow, add the sautéed veggies, goat cheese, salt and garlic powder. Mix well until combined. The goat cheese will melt slightly from the heat. It should look similar to cream cheese after it melts. If it looks too melted, simply place the mixture in the fridge for 5 minutes.
- Scoop a hearty spoonful of cheese mixture and stuff the cavity of each mushroom cap. The mushrooms should be overstuffed, creating a small mound on top.
- Dip each mushroom into the panko breadcrumbs to coat the top of the cheese mixture.
- Line a baking sheet with parchment paper and place the stuffed mushrooms on the baking sheet.
- Bake for 20-25 minutes (depending on size of the mushrooms). Serve immediately while warm.
Cathy says
These are the best stuffed mushrooms I have ever had; they are delicious! They are perfect for the holiday season with the mix of spinach and sun dried tomatoes in the stuffing...so festive! I didn't have to use as much goat cheese (5 oz or so) because my mushrooms were kind of small. I used a garlic herb goat cheese; I also didn't add garlic powder because there was plenty of fresh garlic in the recipe. The time it took to make these was well with it! 5 stars plus!!!!
Emily Toshiko says
Thank you! I'm so glad you enjoyed them. The garlic herb goat cheese sounds delicious!