Herb- and Goat Cheese-Stuffed Mushrooms


Stuffed mushrooms are a party favorite for good reason: they're poppable, easy to make in big batches, and endlessly customizable! Try these goat cheese-stuffed mushrooms at your next gathering.

Herb- and Goat Cheese-Stuffed Mushrooms
Photo: Jason Donnelly
Prep Time:
30 mins
Cook Time:
10 mins
Cool Time:
10 mins
Bake Time:
15 mins
Cool Time:
10 mins
Total Time:
1 hr 15 mins


  • 24 large fresh cremini mushrooms, about 1-1/2 inches in diameter

  • 2 tablespoon olive oil

  • ¾ teaspoon salt

  • 1 tablespoon butter

  • 1 tablespoon finely chopped shallot

  • 3 cloves garlic, minced

  • 1 teaspoon snipped fresh thyme

  • ¼ cup dry sherry

  • ¾ cup panko (Japanese-style bread crumbs)

  • 2 tablespoon snipped fresh chives

  • 2 teaspoon finely shredded lemon peel

  • 1 cup crumbled goat cheese (chèvre) (4 ounces)

  • ¼ cup pine nuts, toasted*


  1. Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Clean mushrooms. Remove stems from mushrooms and chop; set aside. In a small bowl combine 1 tablespoon of the oil and 1/4 teaspoon of the salt; brush mixture onto mushroom caps. Arrange caps, stemmed sides up, in the prepared baking pan.

  2. For filling, in a large skillet heat the remaining 1 tablespoon oil and the butter over medium-high heat. Add mushroom stems, shallot, garlic, thyme, and the remaining 1/2 teaspoon salt. Cook and stir for 8 to 10 minutes or until stems are tender and liquid is evaporated. Remove from heat; carefully add sherry. Return to heat; cook until sherry is evaporated, stirring to scrape up any crusty brown bits. Cool for 10 minutes. Stir in panko, chives, and lemon peel. Stir in cheese and pine nuts.

  3. Generously fill mushrooms caps with filling. Bake about 15 minutes or until mushrooms are tender and filling is bubbly around edges. Sprinkle with additional chives if desired and serve warm.

To Make Ahead

Prepare as directed through Step 2. Cover and chill mushroom caps and filling separately for up to 24 hours. Fill and bake as directed.


To toast whole or coarsely chopped nuts, spread them in a single layer in a shallow pan. Bake the nuts in a 350°F oven for 5 to 10 minutes, shaking the pan once or twice.

Nutrition Facts (per serving)

56 Calories
4g Fat
3g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 56
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 108mg 5%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 2g
Vitamin C 1.2mg 6%
Calcium 20.2mg 2%
Iron 0.4mg 2%
Potassium 82mg 2%
Folate, total 4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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