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Goat Cheese Stuffed Mushrooms

Goat cheese stuffed mushrooms are filled with sautéed cremini stems, panko, Parmesan, and parsley, then baked until tender and lightly browned. A crisp, savory topping and creamy filling make these easy oven-baked bites a standout appetizer.
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Prep Time 15 minutes
Cook Time 27 minutes
Resting 5 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 1 lb cremini mushrooms large; stems removed and finely chopped, caps wiped clean
  • 2 tbsp olive oil divided
For the filling
  • 1 cloves garlic minced
  • 4 oz soft goat cheese softened
  • 0.33 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese finely grated
  • 2 tbsp parsley fresh, chopped
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 10-inch skillet

Method
 

Prepare the mushrooms
  1. Heat the oven to 400°F.
  2. Arrange the mushroom caps cavity-side up on an 18x13-inch rimmed baking sheet.
  3. Brush the caps with 1 tablespoon of the olive oil.
Make the filling
  1. Heat the remaining 1 tablespoon olive oil in a 10-inch skillet over medium heat.
  2. Cook the chopped mushroom stems for 5 to 7 minutes, stirring often, until tender and most of their liquid has evaporated.
  3. Stir in the garlic and cook for 30 seconds.
  4. Transfer the mixture to a medium bowl and cool for 5 minutes.
  5. Stir in the goat cheese, panko, Parmesan, parsley, salt, and pepper.
Assemble and bake
  1. Divide the filling among the mushroom caps, mounding it gently.
  2. Bake for 18 to 22 minutes, until the caps are tender and the filling is lightly browned.
  3. Rest the mushrooms on the baking sheet for 5 minutes before serving.

Notes

For the best texture, cook the chopped mushroom stems until most of their liquid has evaporated before mixing the filling. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the mushrooms can turn watery. For a gluten-free option, use gluten-free panko breadcrumbs.