These bite-size goat cheese stuffed mushrooms are filled with fragrant herbs and delicious cheese, and are a quick and easy vegetarian side dish or appetizer.
The husband and I spent a few months on a volunteer, non-profit project in New York this winter, and I found myself entertaining (and being entertained by others) more often than I was used to.
I also had less time to cook than I was used to.
While I was low on time, my go-to party appetizer was blue cheese stuffed mushrooms.
But there was a problem.
Even though I love blue cheese (especially on this arugula pizza), I realized something.
Not everyone likes blue cheese (including some of my potential guests).
Happily, the solution to my cheesy problem was another cheese– goat cheese!
Why Goat Cheese Stuffed Mushrooms are the Best
These goat cheese stuffed mushrooms are flavorful, easy to make, and can be prepared and cooked ahead of time!
And that means low-stress entertaining.
Prepare Now + Cook Later
For this party food– you have prep-ahead options.
When I started making these goat cheese stuffed mushrooms, I prepared them ahead of time, placed them on a baking sheet, tented them with foil, and then stored them uncooked in the fridge.
If you’re worried about the foil squashing the cheese, simply put a small bowl (or even the container the mushrooms came in) upside down in the center of the baking sheet.
It’ll keep the foil lifted up off the mushrooms and cheese.
Make Ahead + Reheat
The next make-ahead option is one I discovered by accident.
I didn’t expect these to reheat well– I thought the mushrooms would become mushy, and they just wouldn’t be as delicious.
I was wrong.
Recently, after making an entire batch of mushrooms for the lovely photos in this post, I reheated them to serve as a side dish for dinner.
These goat cheese stuffed mushrooms reheat beautifully.
While it only saves a few minutes, if you prefer to cook your mushrooms completely, and then reheat.
Goat Cheese Stuffed Mushrooms
- 1 TB olive oil
- 2 green onions, diced
- 1 sprig rosemary
- 1 tsp salt
- 2 garlic cloves, finely diced
- 4 oz cream cheese, softened See Recipe Notes
- 4 oz goat cheese
- 2 pints (~20) baby Portobello mushrooms OR white button mushrooms, stems removed
- Heat olive oil in a pan over medium heat.
- When the oil begins to shimmer and the pan is hot, add the green onion, rosemary, salt, and garlic. Cook about 2 minutes, until onions have softened and the garlic is fragrant. Remove from heat.
- Add both cheeses and the green onions and garlic mixture to a mixing bowl. Stir with a spoon until blended.
- Preheat oven broiler.
- Use a small spoon to add the filling to each mushroom, filling the space where the stem used to be.Tip: Filling amount is approximate, and the amount you need will depend on the size of the mushrooms you use. Any extra filling can be used as a dip or cracker spread.
- Set the mushrooms on a baking sheet. (You may need to use 2 baking sheets, depending on the size of your mushrooms.)Tip: Leave at least 1″ in between each mushroom, because the juice that leaks out of the mushrooms as they cook could make the mushrooms soggy if they’re too close together.
- Broil the mushrooms 8-10 minutes, or until the mushrooms are softened and the cheese is golden.
- Allow mushrooms to cool 1-2 minutes, and serve.
- Prep Ahead: Up to 1 day ahead, stuff the mushrooms, set on a baking sheet, and tent with foil. Wait to broil until just before serving.Make Ahead: Up to 1 day ahead, fully cook the mushrooms. Leave them on the baking sheet, and cover with foil. Put them in the refrigerator. When you’re ready to serve them, broil the mushrooms again for about 3 minutes (or until cheese is hot).