Make Ahead

Mushrooms Stuffed with Goat Cheese & Herbs

April  8, 2011
2 Ratings
  • Serves 12
Author Notes

Each Thanksgiving, two of my nephews make this recipe for our family of 50. We love seeing them in the kitchen cooking together and so enjoy their triumph as they serve us. It is always a hit. And at my own cocktail parties, there are never any leftovers. - Stirnourish —Stirnourish

Test Kitchen Notes

Stirnourish's recipe for Mushrooms Stuffed with Goat Cheese and Herbs is one of those deceptively simple recipes that ends up as a total sensation! Yum -- squared! Preparing the recipe was a joy; the ingredients are in perfect proportion, the instructions precise and carefully thought out, and the timing is like Swiss clockwork! We served it as a prelude to Easter dinner and everyone was asking for more. Brava! - wssmom —wssmom

What You'll Need
  • Filling & Topping
  • 4 ounces chevre, at room temperature
  • 2 ounces cream cheese, at room temperature
  • 3 tablespoons extra virgin olive oil
  • 3 garlic clove, minced
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1/3 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 piece white sandwich bread, quartered
  • 1 tablespoon fresh flat leaf parsley, finely chopped
  • Mushrooms
  • 24 crimini mushrooms, wiped clean & stemmed
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  1. For the filling, process the cheeses, 1 tablespoon of the extra virgin olive oil, 1 minced garlic clove, herbs, salt and pepper in a food processor until smooth. Transfer the filling to a xip-lock plastic bag and refrigerate until ready to use.
  2. For the topping, pulse the white bread in a food processor in to coarse crumbs. Transfer the crumbs to a small bowl. Add the parsley, 2 cloves of minced garlic, and 2 tablespoons of extra virgin live oil. Mix to combine, making sure all the bread crumbs are well coated. Set aside.
  3. For the mushrooms, adjust an oven rack to the middle position and pre-heat the oven to 450 degrees. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet. Toss the mushrooms with the extra virgin olive oil, lemon juice, salt & pepper in a medium bowl. Arrange the mushrooms gill side up on the baking sheet rack and roast until the juices are released, about 20 minutes. Turn the mushrooms over and roast the tops until well brown, about 10 minutes longer.
  4. Remove the mushrooms from the oven. Flip the mushrooms back to gill side up and allow to cool slightly for 2 to 3 minutes. Snip one corner off the zip-lock bag of prepared cheese mixture and pipe filling into each mushroom cap. Press each filled cap, cheese side down, into the bread crumb topping and arrange (topping side up) back on the baking sheet rack. Bake until the filling is hot and the topping is golden brown, about 10 minutes. Cool for 5 minutes before serving.
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