Healthy Goat Cheese Stuffed Mushrooms

Here is my go-to recipe for goat cheese stuffed mushrooms, featuring tender baby bella mushrooms filled with creamy goat cheese, fresh herbs, and a touch of garlic, all topped with crispy breadcrumbs.

These stuffed mushrooms have become my regular appetizer for dinner parties and gatherings. I always make an extra batch because they disappear so quickly – and honestly, they’re just as good eaten cold from the fridge the next day. Nothing better than sneaking a few while putting away the dishes, right?

What Kind of Mushrooms Should I Use?

For stuffed mushrooms, cremini (also called baby bella or mini bella) mushrooms are your best bet since they’re the perfect two-bite size and have a meatier texture than white button mushrooms. These brown mushrooms are actually the same variety as portobellos, just picked at an earlier stage, which gives them a deeper, more savory flavor. When shopping, look for mushrooms that are firm and dry with tightly closed caps – avoid any that are slimy or have dark spots. The caps should be around 1.5 to 2 inches wide, making them ideal for appetizer portions. If you can only find white button mushrooms, those will work too, though they’ll have a milder flavor.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Mushrooms: While the recipe calls for cremini or baby bella mushrooms, you can use white button mushrooms too – they’re actually the same variety, just at a different growing stage. Make sure to pick ones that are similar in size for even cooking.
• Goat cheese: If you’re not a fan of goat cheese, cream cheese makes a great substitute. You could also try ricotta mixed with a bit of cream cheese for a similar texture. Just bring them to room temperature first for easier mixing.
• Parmesan cheese: While Parmigiano-Reggiano is ideal, regular parmesan works fine. You could also use Pecorino Romano or Grana Padano – they’ll give you that same salty, sharp taste.
• Dried herbs: If you have fresh herbs instead of dried, that’s great! Just use about 3 times the amount called for (1 tablespoon fresh = 1 teaspoon dried). You can also mix and match with other herbs like oregano or basil.
• Garlic powder: Out of garlic powder? Use 1-2 fresh minced garlic cloves instead, or 1/4 teaspoon of granulated garlic.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mushrooms is dealing with excess moisture – to prevent soggy results, avoid washing your mushrooms under running water and instead gently wipe them clean with a damp paper towel. A common mistake is overcrowding the baking sheet, so make sure to leave some space between the mushrooms to allow proper heat circulation and prevent them from steaming instead of roasting. To get the best texture, remove the mushroom stems completely and use a spoon to gently scrape out the dark gills, creating more room for the creamy filling while ensuring even cooking. For extra-crispy tops, try switching your oven to broil for the final 1-2 minutes of cooking, but keep a close eye on them as the cheese can quickly go from perfectly golden to burnt.

What to Serve With Stuffed Mushrooms?

These goat cheese stuffed mushrooms work perfectly as an appetizer, but you can totally turn them into a light meal too! For a casual dinner party, I like to serve them alongside a simple mixed green salad dressed with a light vinaigrette – the tangy dressing pairs really well with the creamy goat cheese. If you’re serving these as part of a larger spread, they go great with other finger foods like bruschetta, marinated olives, or a good crusty baguette. For a more substantial meal, try serving them over a bed of quinoa or rice, which will soak up all those tasty mushroom juices.

Storage Instructions

Keep Fresh: Got leftover stuffed mushrooms? Pop them in an airtight container and keep them in the fridge for up to 3 days. The goat cheese filling stays tasty, though the mushrooms might release a bit of moisture over time – which is totally normal!

Make Ahead: You can prep these mushrooms up to 24 hours in advance! Just stuff them, cover with plastic wrap, and keep them in the fridge until you’re ready to bake. This is super handy when you’re planning a dinner party or get-together.

Warm Up: To enjoy leftover stuffed mushrooms, just pop them in the oven at 350°F for about 10-12 minutes until they’re heated through. You can also use the microwave for 30-second bursts if you’re in a hurry, though the oven method keeps them a bit firmer.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1150
• Protein: 55-65 g
• Fat: 70-80 g
• Carbohydrates: 25-30 g

Ingredients

• 1 tsp dried parsley (adds a touch of color and fresh herbiness)
• 1/2 tsp garlic powder
• 1 cup goat cheese (softened, at room temperature)
• black pepper (freshly ground, to taste)
• 1 tsp dried thyme
• 1 lb mushrooms (cremini or button, wiped clean)
• 1/4 cup grated parmesan

Step 1: Prepare the Ingredients and Oven

Start by preheating your oven to 350°F (175°C).

Take the goat cheese out of the fridge so it has time to soften, making it easier to mix later.

Step 2: Clean and Prepare the Mushroom Caps

Wet a paper towel and wring out the excess water.

Use the damp towel to gently clean the mushroom caps, carefully rubbing off any dirt to avoid making them water-logged.

Once clean, carefully pop the stems out of the mushroom caps, creating space for the filling.

Step 3: Make the Cheese Filling

In a bowl, combine the softened goat cheese, grated Parmesan, dried parsley, dried thyme, garlic powder, and black pepper.

Use the back of a spoon to blend these ingredients together until they are well combined and form a smooth mixture.

Step 4: Stuff the Mushroom Caps

Using a knife or a small spoon, scoop the cheese mixture into the mushroom caps.

Ensure each cap is fully filled and the mixture is slightly mounded above the edge of the mushroom caps.

Step 5: Bake the Stuffed Mushrooms

Arrange the filled mushroom caps on an unlined baking sheet with the cheese side up, ensuring they are spaced evenly.

Place the baking sheet in the preheated oven and bake for 25-30 minutes, until the cheese filling puffs up and is lightly browned.

Step 6: Serve and Enjoy

Transfer the freshly baked stuffed mushrooms onto a serving platter.

Optionally, garnish with fresh parsley for an added pop of color and flavor.

Serve the mushrooms while they’re still warm, and enjoy your delicious creation!