goat cheese + herb stuffed mushrooms.

People: easiest stuffed mushroom recipe ever. No sausage to brown, cheese to shred, nothing. Best of all? They taste super fancy, because they’re made with goat cheese and fresh herbs. Not sold on these yet? Well hang on to your socks, because I used english muffins instead of regular white bread. Thrilling, I know. And I owe you a Monday Bites, so…Wednesday bites today. 

Right now, if you’re a savory food made mostly of vegetables, you have it really good in my kitchen. Why? Because I worship and revere you. Because cookies have taken over my life; cookies for the Great Food Blogger Cookie Swap, to be precise. I’ve been test-batching, and tasting, and remaking, and making mistakes like adding a full egg where only a yolk was needed and realizing it as the egg was headed down into the mixing bowl. That’s the worst, because there’s no good way to catch eggs heading to their death.

But more on that later: all of the Cookie Swap bloggers post their cookies on the 12th of December, so you’ll see what I sent out to total strangers and hear all about the process in a week or so. I mailed the cookies out yesterday, and all i could think about was savory food. I wanted veggies, and spices, and things not at all associated with sugar, or dough, or anything involving flour. Holidays – and the sweets which go along with them – are great, in moderation. And there hasn’t been moderation here in weeks.

Enter these mushrooms. I loved making these, because hey; less than three minutes of prep time. How could a weary, over-sugared baker not love that? You basically throw some things in a food processor and chill. I don’t mean “chill” like in your refrigerator; I mean chill, like chill out and wait for popping hot little mushrooms to come out of your oven. Watch some television. Flip through one of the seven million magazines you had to have because they were holiday issues. Do whatever, but don’t plan on chopping, or hovering over any appliance in your kitchen, because you simply don’t have to.

Hooray for breaks from the kitchen during the holidays. Everyone needs that; even those of us who like to be in there a good majority of our time.

These also make excellent little party bites; as I mentioned above, these taste fancy but involve little to no work, so you’ll get lots of “oh my goodness these are so good!” without a ton of effort standing over a hot stove. There’s virtually no cleanup aside from throwing your food processor bowl into the dishwasher; better yet, make these up ahead of time and throw them in your fridge. When party time comes, roll them in the bread crumbs and pop them in the oven when you need to.

Off with you now: we all have things to do. I’m going to work on some more recipes and also be on pins and needles waiting to get confirmation emails from UPS saying my cookies have arrived safely at their destinations.

Adapted from a recipe I saw on a Martha Stewart Living slideshow which magically appeared in my email the other day. Save that link: there’s some really great appetizer and small bite ideas in here, some of which are already on my “make for holiday parties” list.

Goat Cheese + Herb Stuffed Mushrooms

  • Olive oil, for baking sheet
  • 3 whole english muffins
  • 1 small garlic clove, smashed (if you live for garlic, make it two small cloves or one total large one)
  • 6 ounces soft goat cheese, crumbled
  • 1/2 cup fresh parsley leaves
  • 1/2 teaspoon red-pepper flakes (if you want less spice, trim that back to a 1/4 teaspoon)
  • sea salt and fresh ground black pepper, to taste
  • 2 packages (8-10 ounces each) white button mushrooms, cleaned, and with stems removed
Best way I’ve found to remove stems from mushrooms? Wiggle them a little in their base, and then pop them right off by pushing them to one side. If you have a few that don’t make a clean break out of the cap, take a thin-bladed, pointy knife, run a circle around base that’s still stuck inside, and then pop it out using the point.
Preheat oven to 400˚F. Lightly oil a rimmed baking sheet or spray it with cooking spray. For a little less cleanup, line your baking sheet with foil and then oil it.
In the bowl of a food processor, pulse english muffins and garlic until fine crumbs form; set 1/2 cup of the mixture aside to use as topping. Add the goat cheese, parsley, and red-pepper flakes to the bread crumb mixture still in the food processor bowl. Season with salt and pepper, and pulse filling until completely combined, like the photo above.
Spoon filling into each mushroom, pressing it into the caps and making a little hill of filling on top. Roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and browned, 15 to 20 minutes, watching carefully after the 15 minute mark for doneness.
Makes about 24 mushrooms, depending on how many are in each package.
Pin It

22 Comments on "goat cheese + herb stuffed mushrooms."

  1. Ashley says:

    You had me a goat cheese…
    Plus I’m totally a sucker for stuffed mushrooms (as long as they don’t have oysters…bad experience there). And for easy to make, even easier to clean up recipes. Woo!
    I’m excited to learn what cookies you made! I’m certain they’re delicious. I wanted to participate, but my schedule has been extra crazy lately. Some day…

    • shannon says:

      y’know, ashley, i actually thought about you when i made this, due to your love for goat cheese. You should know i ate the leftover goat cheese alongside some huge roasted beets with a little toasted walnut action. BEST. LUNCH. EVER.
      I’m happy it’s over: it was fun, and i’d do it again, but man…the thought which goes into travel-worthy, delicious cookies is massive. Certainly i’ve made cookies as gifts before, but factoring in travel time, crumble factor, etc…yikes. Makes me thankful that my cookies normally stay local. :) Next year! Unless you’re in the middle of a wedding…

  2. These sound delicious!!! Ugh, I always read recipes wrong. Sometimes I use a whole egg when only a yolk is called for…or sometimes I forget the eggs altogether [Thanksgiving pumpkin pie, 2002]. Luckily you can often rescue it if it’s not too late [like taking a pie out of the oven, dumping the filling out, putting the crust in the freezer since it half slid out of the pan while dumping the filling out, adding the egg to the filling, and putting it all back together] and no one will be the wiser ;)

    • shannon says:

      OH it’s good to hear i’m not the only one that does that. Usually me reading something wrong means i a) am doing too many things at once or b) should take a break from baking and get out of the kitchen for awhile. And i almost never take a break or do less things, so…mistakes happen. I love your pie story!!!! I’m all for quick fixes like that because they work; sometimes your Inner MacGyver kicks in and you figure it out, and that’s the BEST. :)
      Someday remind you to tell me my “dumpy lemon tart” story. My mom and i giggled about it for DAYS, and we still talk about it. very similar to your pumpkin pie story, so you can imagine.

  3. I’m in awe of these photos, very glossy magazine-ish, the light is lovely. I love stuffed mushrooms, and just the other day I had a bad experience with some frozen ones because I was feeling lazy. I think these are in my future.

    • shannon says:

      oh thank you, Sue! I wish i could say that’s talent, but it’s mostly total luck; we had nice sunny light that day! I’ve done the frozen ones before…meh, right? It always makes me feel a little embarrassed because making them isn’t that much work. lesson = learned. :)

  4. Goat cheese, mushrooms, English muffins, and red pepper flakes? YUM!
    I can practically taste these as I look at the picture. They look amazing!

    • shannon says:

      thank you! They were, that day, exactly what i needed to de-sugar. Especially the spice part; red pepper flakes seem like they could reverse any sort of over-desserting. :)

  5. So, Christmas 2013. Kawfee cake and mushrooms. Do we REALLY need anything else?

  6. Emma says:

    I pretty regularly add whole eggs instead of just a yolk, because a) I hate wasting egg whites, so b) I always save them in a bowl in the fridge, and c) I never use said saved whites, leading to me hate the waste. :(

    But you can never go wrong with mushrooms! They are the absolute best.

    • shannon says:

      I hate wasting them too, but i eat eggs for breakfast most days, and i don’t mind just egg whites (if i have extras) as a substitute for normal eggs. no meringues? i know some almond cookies only use egg whites. I try to have a plan (i.e. if i’m using egg whites for meringues, i make a curd with the yolks, etc).

      mushrooms are pretty awesome. i get sad when people don’t like them, but i try to understand. Mr. Table hates mushrooms, but it’s a textural thing.

  7. Willow says:

    I am so with you! I’m not even participating in the cookie-swap this year (hello, who thought to mention cookie swapping to little old me? No one. Until now…) but I have still been making SO MANY COOKIES! I think I’ve eaten at least 50 in the past couple weeks.

    I can still remember the first time I had cheesy-stuffed mushrooms… they blew my mind. But these, these sound like an even easier, even better version! I’ve been trying to come up with good take-anywhere type recipes, and this is perfect. Bookmarking! :)

    • shannon says:

      oh no! and i found out about it semi-last minute this year, so next year: i mention it early so everyone remembers. Noted! :) I hear you with the cookies! and i haven’t even started my “for real” cookie gifts yet, but i already feel like there’s been too many cookies in my life. uh-oh. :)
      normally we do one that my mom makes, and it’s one with sausage and sage, etc. it’s delicious. This one is also delicious, but definitely saves you some mess and some prep work. And i know you love goat cheese. :)

  8. First off, I am in serious need of a break from flour and any Christmasy spice you can think of. Second, I love anything even remotely mushroomy. And stuffed mushrooms? MOTHER OF PEARL.

    • shannon says:

      I completely feel for you, because at some point if you’re in baking school AND it’s the holidays, you’re literally living and breathing cookies and baked goods 24/7. It seems a little glamourous to live in that sort of universe, and yet; those of us who have to do it…maybe not. I’m at the point where veggies are my treats.

      mother of pearl is right. And so easy! make 2.0 make these for you. you deserve a break.

  9. This recipe makes me want to have a Christmas party JUST SO I could serve stuffed mushrooms.

    • shannon says:

      i know! and do you know i have a few family gatherings/parties to go to in the next week, and there are MUSHROOM HATERS at all of them? So i’ve been asked to make appetizers for both…just not these.

      dream-crushers, the lot of them. I’ll just make them for my mom and my sister when they get here.

  10. Shannon, these mushrooms look dreamy. I love that you stuffed them with creamy goat cheese. Delish!

    • shannon says:

      you know, since i’m probably a bad blogger (or good?) i took a few days off, so i’m just now getting to older comments. which means now i’m talking about these stuffed mushrooms again. which, in turn, means i want to make these stuffed mushrooms again. or at least stuff something with goat cheese *anything* :)

Got something to say? Go for it!