Name: Irish Cheddar Stuffed Mushrooms Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: Irish
Ingredients: 1 pound white button mushrooms; Salt, to taste; 3 tablespoons olive oil, separated; 1 small shallot, diced small; ¼ cup white cooking wine; 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; Lemon zest; Chopped fresh herbs; Toasted pine nuts

If you’re on the hunt for a cozy, flavorful appetizer that’s both elegant and surprisingly easy, this Irish Cheddar Stuffed Mushrooms Recipe is going to become your new go-to. Stuffed with creamy goat cheese, zesty lemon, and perfectly toasted pine nuts, these baked mushrooms are an irresistible bite every time.

The image shows a close-up of several stuffed mushrooms on a white plate placed on a white marbled surface. Each mushroom has two layers: the bottom layer is a dark brown roasted mushroom cap with a slightly wrinkled texture, and the top layer is a golden-brown stuffing filled with small white beans, herbs, and a sprinkle of fresh green parsley, giving it a crumbly and textured look. One stuffed mushroom is held above the plate on a wooden spatula, highlighting the round shape and detailed textures of the stuffing and mushroom cap. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Irish Cheddar Stuffed Mushrooms Recipe
Top Tip
How to Serve Irish Cheddar Stuffed Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Irish Cheddar Stuffed Mushrooms Recipe

Why You'll Love This Recipe

Honestly, every time I make these stuffed mushrooms, they disappear quickly — no matter the occasion. They strike the perfect balance of rich, tangy, and crunchy, and they’re a crowd-pleaser whether it’s a casual snack or a festive gathering.

Deliciously Creamy Filling: The blend of goat cheese, fresh herbs, and lemon zest creates a luscious, tangy interior.
Perfect Texture Contrast: Toasted pine nuts and panko breadcrumbs add the perfect crunch against tender mushroom caps.
Easy to Prepare: This recipe comes together in just 45 minutes, making it ideal for both planned parties and last-minute guests.
Versatile & Vegetarian: It’s a flavorful vegetarian appetizer that everyone will enjoy, no matter what their dietary preference.

Ingredients & Why They Work

When it comes to shopping for this Irish Cheddar Stuffed Mushrooms recipe, fresh ingredients make all the difference. Grab firm, white button mushrooms and make sure your goat cheese is soft enough to mix easily — plus, fresh herbs really brighten up the filling.

Flat lay of a cluster of fresh white button mushrooms with caps facing up, a small pile of soft goat cheese, a few whole fresh shallots, a whole lemon beside a small white ceramic bowl of lemon zest, fresh green herb sprigs, a small white bowl of glossy golden olive oil, a small white bowl with toasted pine nuts, a small white bowl of fine pale panko breadcrumbs, whole uncracked brown eggs absent (none in recipe), and a small white bowl of light white cooking wine, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White button mushrooms: These provide the perfect size and shape for stuffing, with mild flavor that lets the filling shine.
Olive oil: Used both for sautéing and brushing on mushrooms to keep everything moist and golden as it bakes.
Shallot: Gives a sweet, delicate onion flavor that caramelizes beautifully and adds depth.
White cooking wine: Adds subtle acidity to balance the rich cheese; can be substituted with broth if preferred.
Goat cheese: Creamy and tangy, it’s the heart of the stuffing that brings luscious richness.
Lemon juice & zest: Bright citrus notes that add freshness and cut through richness.
Worcestershire sauce: Provides an umami boost to deepen the overall flavor.
Black pepper and garlic powder: Essential seasonings for a savory kick and aromatic warmth.
Fresh herbs: Parsley, thyme, or chives add a green, herbal brightness that lifts the dish.
Pine nuts: Toasted to bring out their buttery flavor and crunchy texture.
Panko breadcrumbs: Help create a delicate crust on top when baked.
Lemon zest, herbs, and pine nuts (for garnish): Fresh finishing touches that make these mushrooms look as good as they taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Irish Cheddar Stuffed Mushrooms Recipe is how versatile it is. Feel free to tweak flavors and ingredients to suit your taste or occasion — it’s all about making this delightful appetizer truly your own.

Vegetarian Variation: For a fully vegetarian option, substitute the Worcestershire sauce with soy sauce or a vegetarian-friendly alternative. This keeps that umami depth without any animal products.
Seasonal Twist: In cooler months, try adding finely chopped roasted chestnuts or sautéed spinach into the filling for a cozy, hearty touch. I love how it adds texture and an earthy sweetness that pairs wonderfully with the creamy goat cheese.
Nut-Free Option: If pine nuts aren’t your thing or you have an allergy, toasted pumpkin seeds or sunflower seeds make a great crunch substitute without compromising flavor.
Wine-Free Version: Skip the white cooking wine and use chicken broth or even white grape juice instead. I’ve found that the broth keeps the shallots tender while adding savory notes, and the grape juice adds a subtle fruity brightness—choose what fits your pantry!

Step-by-Step: How I Make Irish Cheddar Stuffed Mushrooms Recipe

The image shows two stacked stuffed mushrooms on a white marbled surface. The bottom layer is a whole brown mushroom cap with a soft, wrinkled texture and some small green herb pieces around it. The middle layer is a thick, rounded stuffing, beige with bits of yellow corn, green herbs, and white beans scattered on top. The top layer is another mushroom cap facing up, filled with creamy stuffing with white beans, yellow corn, and bits of green herb, showing a soft crumbly texture. Small herb pieces and yellow crumbs are scattered around, and the background is softly blurred with warm tones. The scene is lit with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Oven and Baking Dish

Start by moving your oven rack to the upper-middle position and preheating the oven to a toasty 400°F. This ensures even baking and perfectly golden tops. Next, lightly spray a 9×13-inch baking dish (or any 3-quart dish you have) with nonstick cooking spray — it’ll keep those stuffed mushrooms from sticking and make cleanup a breeze!

Step 2: Caramelize the Shallots

Grab a medium non-stick skillet and heat 1 teaspoon of olive oil over medium heat. Toss in your diced shallots and stir frequently for about 7 to 8 minutes until they soften and get a gorgeous golden color. The sweet aroma at this point is irresistible! Now, pour in the white cooking wine and cook another 3 to 5 minutes until all the liquid evaporates. This step intensifies the flavor and adds a subtle tang that brightens the filling.

Step 3: Clean and Prep the Mushrooms

While the shallots cook, rinse your mushrooms gently and pat them dry thoroughly — moisture can make them soggy in the oven. Remove and discard the stems (you’ll want just those beautiful caps for stuffing). Arrange the mushroom caps evenly in your prepared baking dish. Brush them all over with 2 tablespoons of olive oil and sprinkle lightly with salt. This preps them to cook up tender with a subtle savory seasoning.

Step 4: Mix the Creamy Filling

In a small bowl, combine the caramelized shallots with the softened goat cheese, lemon juice and zest, Worcestershire sauce, black pepper, garlic powder, fresh chopped herbs, toasted pine nuts, and panko breadcrumbs. Stir everything together until the mixture is creamy and well blended. The mixture should be thick enough to hold its shape but soft to scoop easily.

Step 5: Stuff Your Mushrooms

Using a teaspoon, generously fill each mushroom cap with the creamy goat cheese mixture. Don’t be shy — a good heap means more delicious filling in every bite! Once all the caps are stuffed, brush the tops lightly with the remaining 2 teaspoons of olive oil to help them brown beautifully in the oven.

Step 6: Bake to Golden Perfection

Place the baking dish in the preheated oven and bake for 15 to 20 minutes. You want the tops of the mushrooms to turn a gorgeous golden brown and the mushrooms themselves to become tender and juicy. You’ll know they’re ready when the aroma fills your kitchen and the cheese mixture looks beautifully bubbly.

Step 7: Cool and Garnish for the Perfect Finish

Once baked, let the mushrooms cool for about 5 minutes — this helps the filling set slightly so they hold together when served. Before enjoying, garnish with extra chopped fresh herbs, bright lemon zest, and a sprinkle of toasted pine nuts for that final wow factor in flavor and crunch.

Top Tip

Every step counts when making this Irish Cheddar Stuffed Mushrooms Recipe truly shine. These tips come from my own kitchen trials and triumphs, and I hope they make your cooking experience just a bit easier and more delicious!

Don’t Overcrowd the Mushrooms: Give each mushroom a bit of breathing room on the baking dish to ensure even cooking and perfect browning.
Toast the Pine Nuts Slowly: Toast pine nuts over medium heat in a dry skillet, stirring frequently—this helps them to develop a rich, nutty flavor without burning.
Use Fresh Herbs: Fresh herbs really elevate the stuffing, lending bright, vibrant notes that balance the richness of the goat cheese and Irish cheddar flavors.
Pat the Mushrooms Dry: Removing moisture from the mushroom caps before oiling them keeps them from steaming and lets them bake beautifully tender and flavorful.

How to Serve Irish Cheddar Stuffed Mushrooms Recipe

The image shows a close-up of a mixing bowl filled with thick batter. The batter is creamy white with chunks of orange pieces and green herbs scattered throughout, giving it a textured look. A spatula with a wooden handle and a white silicone head is partially inside the bowl, as if stirring the mixture. The bowl is white and sits on a white marbled surface, with some batter splashed around the edges. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Finishing touches bring this appetizer to the next level. Sprinkle extra chopped fresh herbs like parsley or chives, a little more toasted pine nuts for crunch, and a light dusting of lemon zest right before serving. These add color, texture, and a fresh zing that brightens every bite.

Side Dishes

For a complete spread, pair your Irish Cheddar Stuffed Mushrooms with a crisp green salad dressed with a simple lemon vinaigrette, roasted baby potatoes, or a warm crusty bread to soak up any leftover filling juices. They also go wonderfully with lighter fare like grilled asparagus or a bright beet and citrus salad.

Make Ahead and Storage

Storing Leftovers

Keep any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. They stay flavorful and tender, making them a great option for next-day snacks or quick appetizers.

Freezing

You can freeze these delicious mushrooms before baking. Place the stuffed but unbaked mushrooms on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag for up to 2 months. When ready, bake from frozen — just add a few extra minutes to the baking time.

Reheating

To reheat, place the stuffed mushrooms on a baking sheet and warm them in a 350°F oven for about 10-12 minutes or until heated through. This helps maintain their crispy tops and tender insides better than the microwave.

Frequently Asked Questions:

Can I use other types of mushrooms for this recipe?

Absolutely! While white button mushrooms are classic and hold their shape well, cremini or baby bella mushrooms also work great and add a bit more earthy flavor.

Is there a substitute for Worcestershire sauce?

Yes, especially if you're making this recipe vegetarian. Soy sauce or tamari can be used as a flavorful substitute that maintains umami depth without the anchovies.

Can I prepare the stuffed mushrooms ahead of time?

Definitely! You can stuff the mushrooms and keep them covered in the refrigerator for a few hours before baking. This makes entertaining less stressful and keeps them fresh.

Why does the recipe call for lemon zest and juice?

The lemon zest and juice add a bright, fresh note that cuts through the richness of the goat cheese and adds a lovely balance of flavor to the stuffing.

Final Thoughts

Making these Irish Cheddar Stuffed Mushrooms feels like a little celebration every time. They’re warm, comforting, and surprisingly easy to whip up — perfect for sharing with friends or indulging in a cozy night at home. I hope this recipe fills your kitchen with wonderful aromas and your table with happy smiles. Here’s to many delicious moments ahead!