Description
Delicious Irish Cheddar Stuffed Mushrooms featuring a creamy goat cheese filling with lemon zest, fresh herbs, and toasted pine nuts, baked to golden perfection. This appetizer is perfect for gatherings and easy to prepare within 45 minutes.
Ingredients
Scale
For the Mushrooms and Filling
- 3 tablespoons olive oil, separated
- 1 small shallot, diced small
- ¼ cup white cooking wine
- 1 pound white button mushrooms
- Salt, to taste
- 4 ounces goat cheese, softened
- 1 tablespoon freshly-squeezed lemon juice
- Zest from 1 lemon
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons chopped fresh herbs (such as parsley, thyme, or chives)
- ¼ cup pine nuts, toasted
- ¼ cup panko breadcrumbs
For Garnish
- Lemon zest
- Chopped fresh herbs
- Toasted pine nuts
Instructions
- Preheat Oven: Move the oven rack to the upper-middle position and preheat oven to 400 degrees F. Lightly spray a baking sheet or 3-quart baking dish with nonstick cooking spray.
- Cook Shallots: In a medium non-stick skillet, heat 1 teaspoon olive oil over medium heat. Add diced shallots and cook, stirring frequently, until softened and golden, about 8 minutes. Stir in the white cooking wine and cook until all liquid evaporates, about 5 minutes.
- Prepare Mushrooms: While shallots cook, rinse mushrooms and pat dry. Remove and discard stems. Arrange mushrooms on the baking dish and brush them with 2 tablespoons olive oil. Sprinkle lightly with salt.
- Make Filling: In a small bowl, combine caramelized shallots, softened goat cheese, lemon juice and zest, Worcestershire sauce, black pepper, garlic powder, chopped fresh herbs, toasted pine nuts, and panko breadcrumbs. Mix until creamy and well combined.
- Stuff Mushrooms: Fill each mushroom cap generously with a heaping teaspoon of the cheese mixture. Brush the tops lightly with the remaining 2 teaspoons olive oil.
- Bake: Bake the stuffed mushrooms in the preheated oven for 20 minutes or until the tops are nicely browned.
- Cool and Garnish: Allow mushrooms to cool for 5 minutes. Garnish with additional chopped fresh herbs, lemon zest, and toasted pine nuts before serving.
Notes
- This recipe yields about 30 stuffed mushrooms.
- If white cooking wine is unavailable, substitute with chicken broth or white grape juice for a non-alcoholic option.
- Fresh herbs such as parsley, thyme, or chives work well in this recipe.
- Make sure mushrooms are patted dry to prevent sogginess.
- Use goat cheese softened at room temperature for easier mixing.
- To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes, stirring constantly.
Nutrition
- Serving Size: 3 mushrooms
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg
