Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Honestly, no introduction is needed ...

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Craving mushrooms, I came up with these spicy delights containing my favorite trio of sun-dried tomatoes, goat cheese and olives. The earthly mushrooms are complimented perfectly by the sharp and tart flavors of the stuffing. I served them as part of homespun gourmet dinner with a mixed green and beet salad with fried haloumi cheese, but these would be an ideal choice to serve as an appetizer to guests, or as part of a meal made up of little bites or tapas.

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and OlivesStuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Recipe by
Published on June 22, 2009

Earthy mushrooms stuffed with all kinds of wonderful savory flavors, from tart sun-dried tomatoes and Kalamata olives, spices and jalapeños, to creamy and salty goat cheese — an amazing appetizer for any occasion!

Preparation: 30 minutes
Cooking time: 25 minutes

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  • 8 to 10 large white mushrooms
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 1/3 cup sun-dried tomatoes
  • 1 shallot, finely chopped
  • 1 large jalapeño, finely chopped
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon paprika
  • 1/4 teaspoon saffron
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon lemon juice
  • 1/4 cup Kalamata olives, pitted and finely chopped
  • 1/4 to 1/3 cup soft goat cheese
  • Soak the sun-dried tomatoes in hot water for 20 minutes. Chop the soaked tomatoes into small bits and set aside.

  • Wipe the mushrooms with a damp cloth. Carefully scoop out the stems using a knife and small spoon. Chop the stems into very fine bits and set aside.

  • Heat the butter in a large frying pan over medium high heat. When hot, add the mushroom caps to the pan and sauté them for a few minutes, flipping often, until they begin to brown. Remove from pan and again set aside.

  • Reduce the heat to medium, add the olive oil to the pan and then toss in the shallots. Stir and fry for a minute or two, and then add the chopped stems and jalapenos. Sauté, stirring frequently, for about 5 minutes. Now add the sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsley, salt and pepper. Cook for another minute and transfer the mixture to a small bowl. Stir in the goat cheese and olives and stir until everything is well combined.

  • Spoon the filling into the mushroom caps.

  • Coat the bottom of a baking pan with a bit of olive oil. Transfer the stuffed mushrooms to the pan. Bake in a preheated 350°F oven for roughly 10 minutes. Garnish with a bit of fresh parsley if desired.

Makes 8 to 10 appetizers

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Related recipes from my vegetarian kitchen:
Stuffed Mushrooms with Goat Cheese and Cornmeal
Portobello Mushrooms Stuffed with Quinoa


Pooja said...

Stuffed mushrooms look fabulous Lisa! Spicy and delicious! Never stuffed with a spicy filling yet. Sun dried tomatoes are my favourite. Have to try this next time!

Jacqueline Meldrum said...

You know you have me drooling Lisa. Lovely and such gorgeous photos too!

Finla said...

I hav eseen this in soma's place and i was drooling thee too.
Loved this too.
I love all the ingridients in them. I am sure going to bookmark this as mushroom is one veg hubbs like.

Unknown said...

Mushroom with all my favorite ingredients & flavors. lovely presentation & nice recipe.

eatme_delicious said...

Yum I love stuffed mushrooms! These sound so flavourful and look delicious. The fried haloumi sounds good too! ;)

Anonymous said...

YUM YUM YUM! Thanks for the recipe this sounds to die for! :)
Great site and pictures!!

Soma said...

Lisa these Looks just AWESOME!! I have to try your version now. thanks for linking to me.

Priya Suresh said...

WOwo delicious...looks awesome Lisa!

Matt (No Meat Athlete) said...

These look delicious. Great photos! I saved the recipe, so I'm not just saying "I'm going to make these," I'm really going to.

Johanna GGG said...

sounds lovely and just so you

Preeti Singh said...

How you come out with these wonderful ideas....looks great dear....have never used sun dried tomatoes.. now I'll try.

Cynthia said...

I'm greedy, I want 2 of them :)

Parita said...

I love sundried tomatoes, looks tempting!

Valerie Harrison (bellini) said...

This would be wonderful alongside the halloumi Lisa:D

Malar Gandhi said...

Stuffed mushrooms are my fav'...will make a wonderful party food!!

command economy said...

Gonna make this for sure!

nath said...

looks delish without meat..:)

Koekkener said...

This food wake up my hungry stomach. I know that it is so delicious and yummy. Thanks for posting.

Ivy said...

I would be eating this every day if the other members of my family loved mushrooms as much as I do.

The Food Hunter said...

These look delicious.

Susan said...

So many of my favorite ingredients tucked into yet another favorite. Can't decide what I love most, chèvre or olives or jalapeños - but I don't have to. : )

La Cuisine d'Helene said...

Yum they look delicious, I love stuffed mushrooms.

Unknown said...

wow those flavor full stuffed mushroom s looks so delicious love the flavors you used yummy.

Mansi said...

I love the flavor combo of the stuffed ingredients Lisa! I'm not a big mushroom fan, but this has caught my attention:)

test it comm said...

These stuffed mushrooms sound so good!

Spice Rack said...

Nice presentation, it looks so unique and tasty. Mushrooms are so mysterious because it has so many secrets in making our body healthy. It has so many health benefits and it so delicious.

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Rosh said...

Absolutely divine!! I am definitely trying this!