1. Home >
  2. Recipes >
  3. Herb and Goat Cheese-Stuffed Mushrooms

Herb and Goat Cheese-Stuffed Mushrooms

  • Servings: 24
  • Course: Appetizers & Snacks

Stuffed mushroom appetizers are one of those addictive party foods. The mild mushrooms take on the flavor of the stuffing. In this recipe's stuffing, mild goat cheese and pine nuts taste refreshingly bright with a hint of lemon and a sprinkle of thyme. The stuffed mushrooms bake on a shallow pan lined with parchment paper to keep them from sticking and make them easier to serve. As a bonus, instead of scrubbing the baking pan, you just toss the parchment paper.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for Foil >

Ingredients

  • 24 large fresh cremini mushrooms, about 1-1/2 inches in diameter
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon finely chopped shallot
  • 3 cloves garlic, minced
  • 1 teaspoon snipped fresh thyme
  • 1/4 cup dry sherry
  • 3/4 cup panko (Japanese-style bread crumbs)
  • 2 tablespoons snipped fresh chives
  • 2 teaspoons finely shredded lemon peel
  • 1 cup crumbled goat cheese (chèvre) (4 ounces)
  • 1/4 cup pine nuts, toasted
  • Parchment paper

Directions

Step 1

Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Clean mushrooms. Remove stems from mushrooms and chop; set aside. In a small bowl combine 1 tablespoon of the oil and 1/4 teaspoon of the salt; brush mixture onto mushroom caps. Arrange caps, stemmed sides up, in the prepared baking pan.

Step 2

For filling, in a large skillet heat the remaining 1 tablespoon oil and the butter over medium-high heat. Add mushroom stems, shallot, garlic, thyme, and the remaining 1/2 teaspoon salt. Cook and stir for 8 to 10 minutes or until stems are tender and liquid is evaporated. Remove from heat; carefully add sherry. Return to heat; cook until sherry is evaporated, stirring to scrape up any crusty brown bits. Cool for 10 minutes. Stir in panko, chives, and lemon peel. Stir in cheese and pine nuts.

Step 3

Generously fill mushrooms caps with filling. Bake about 15 minutes or until mushrooms are tender and filling is bubbly around edges. Sprinkle with additional chives if desired and serve warm. Makes 24 servings.

Back to top

Loading

Back to top