Goat Cheese Stuffed Mushrooms with Balsamic Blackberry Vinaigrette and Arugula

I consider myself a mushoom aficionado, so when I had an opportunity to receive a complimentary copy of Mushroom Gastronomy by Krista Town I was more than happy to accept. Within the covers are recipes for each and every mushroom variety that you can think of and some you didn't even know of. Beautifully presented with plenty of mouthwatering photos, the book begins with mushroom cooking and preservation tips, and then is arranged in a series of chapters devoted to each variety of mushroom, complete with relevant nutritional and cooking tips and a selection of recipes for the featured mushroom.

The first recipe that caught my fancy as I was flipping through the covers was for stuffed mushrooms, because one can never tired of news ways to stuff, adorn, and serve these fungal earthy delights. In this case, cremini mushrooms are marinated in a balsamic blackberry vinaigrette marinated, then roasted and filled with creamy soft and tangy goat cheese, before serving on a bed of bitter arugula greens, burnt onions, and fresh blackberries, all drizzed with more of the vinaigrette. Simple, but vibrant, sweet, bitter, and tart, tempered by the smoothness of the cheese, this preparation is a sophisticated and rather elegant meal. Serve with crusty bread to complete the experience.

Goat Cheese Stuffed Mushrooms with Balsamic Blackberry Vinaigrette and Arugula

Recipe by Lisa Turner
Adapted from Mushroom Gastronomy
Published on January 21, 2026

Simple but elegant dish of balsamic marinated mushrooms filled with creamy soft goat cheese and served with arugula, burnt onions, and fresh blackberries

Preparation: 20 minutes + 30 minutes marinating time
Cooking time: 20 to 25 minutes

Print this recipe

Marinated mushrooms:

1/4 cup balsamic vinegar
1/2 cup blackberry preserves
1 tablespoon olive oil
1 clove garlic, minced or crushed
1/2 teaspoon sea salt
fresh cracked black pepper, to taste
6 to 8 large cremini mushrooms, stems removed

Burnt onion:

2 teaspoons olive oil or butter
1/2 medium sweet onion, cut into 1/4-inch slices
1 tablespoon balsamic vinegar
1/4 teaspoon coconut or brown sugar
1/4 teaspoon sea salt

Finish:

5 oz (140 g) soft unripened goat cheese, room temperature
2 cups arugula or other mixed baby greens
fresh blackberries

Instructions:

Begin by making the vinaigrette. In a medium bowl, whisk together the vinegar, blackberry preserves, olive oil, garlic, sea salt, and black pepper. Set aside 1/4 cup of the vinaigrette. Prick each of the mushrooms likely with a fork a few times, and transfer to the bowl with the remaining vinaigrette to marinate. Toss to coat completely, and let sit for 30 minutes.
While the mushrooms are marinating, heat the olive oil or butter in a small skillet over medium-high heat. When hot, add the onion slices, vinegar, sugar, and salt. Cook, stirring occasionally, for 6 to 8 minutes until the onions are caramelized and lightly charred. Remove from heat.
To make the stuffed mushrooms, combine the goat cheese and salt in a small bowl and mash well with a fork.
Line a baking sheet with parchment paper and preheat an oven to 350°F. Drain the mushrooms and spread onto the baking sheet, cap sides down. Roast for 10 to 12 minutes or until the mushrooms are cooked. Let the mushroom sit for 5 minutes, and then place a small ball of cheese into the center of each mushroom cap. Broil for 3 minutes or until the cheese is lightly browned.
To serve, toss the arugula with the charred onions and spread onto serving plates. Scatter a few blackberries onto the plate and top with a few mushrooms. Drizzle with the reserved marinade.

Makes 2 to 3 servings