Stuffed Mushrooms with Goat Cheese

Stuffed Mushrooms with Goat Cheese

I adore mushrooms. I could eat them almost everyday. They are so versatile, they are good at any time of the day in combination with a variety of foods. I was looking to fill out a meal of leftovers, and so decided to prepare some stuffed mushrooms with goat cheese. As I am also fond of spicy food, I added some cayenne pepper and chopped fresh chilies to the stuffing, along with a little cornmeal for texture. Simple and delicious, they didn't last long.

Stuffed Mushrooms with Goat Cheese and CornmealStuffed Mushrooms with Goat Cheese
Recipe by
Published on May 30, 2007

Mushrooms stuffed with a tangy, spicy and creamy filling of goat cheese, garlic, chilies and shallot with a little cornmeal for texture

Preparation: 25 minutes
Cooking time: 25 to 30 minutes

Print this recipePrint this recipe

  • 10 to 12 large white mushrooms
  • 1 tablespoon butter or oil
  • 1 clove garlic, minced
  • 2 fresh green chilies, seeded and minced
  • 1 shallot, minced
  • 5 oz (140 g) soft goat cheese
  • 1/2 cup yellow cornmeal
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 teaspoon ground cayenne
  • fresh ground black pepper
  • Grease a baking sheet or 9 × 13 inch baking pan. Wash the mushrooms with a damp cloth and carefully scoop out the stems. Finely chop the mushroom stems.

  • Heat the butter or oil in a frying pan over medium heat. When hot, fry the garlic, shallot, mushrooms stems and chilies for 6 to 8 minutes or until the mushroom liquid has evaporated. Transfer to a medium bowl and let cool for a few minutes.

  • Mix in the goat cheese. I worked it in with my hands rather than using a spoon. Then add the Parmesan, cornmeal, pepper and cayenne, and stir well to combine. Using a small spoon, fill each mushroom cap with the stuffing. Transfer the filled mushrooms to the baking sheet or pan and cook in a preheated 350°F oven for 20 minutes. You can also put the mushrooms under the broiler for a few minutes at the end of the cooking time to brown the tops a bit.

Makes 10 to 12 appetizers

Stuffed Mushrooms with Goat Cheese


Jacqueline Meldrum said...

I sometimes make stuffed mushrooms for Graham with his mum's recipe. They are stuffed with grated carrot and courgette, mixed with peanut butter and soy sauce and topped with grated cheddar. But your stuffed mushrooms sound more to my taste and they look delicous! Cornmeal isn't something I really use, you are introducing me to lots of new things!

Lisa Turner said...

Holler! Your version is intriguing. If you get the time, I'd like the recipe. Post it here in comments for others to see too.

I really enjoy cornmeal. I virtually always use it as a substitute in recipes calling for bread crumbs. I like the grainy texture and flavor. Soon I will post my famous cornbread recipe.

Elly said...

These look absolutely amazing. I love goat cheese and I love stuffed have I never thought of this? Thanks!

Lisa Turner said...

Thanks for your comment Elly. Though I love mushrooms, this was the very first time I stuffed them. I looked around for some recipes, but I wasn't thrilled with the ones I saw, so I made up my own.


Jacqueline Meldrum said...

Hi Lisa,
I don't really have an exact recipe for the stuffed mushrroms. Probably round about, I large carrot, grated, 1 courgette, grated, mixed with 2 tablespoons of crunchy peanut butter and 1 tablespoon of soy sauce, seasoned and piled into large field mushrooms, then topped with grated cheddar! Cook in a hot oven for about 20 mins until the mushrooms are tender and the cheese is all melted and beginning to brown on top.

Lisa Turner said...

Thanks Holler. I plan to add this to my list of recipes to make soon.

AFN said...

This looks delicious! I love your blog... I am vegetarian too so I am sure I will be visiting often!