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.
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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.

- 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.
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

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

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:
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.
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.
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.
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!
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Irish Cheddar Stuffed Mushrooms Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Description
Delicious Irish Cheddar Stuffed Mushrooms featuring a creamy goat cheese filling with caramelized shallots, fresh herbs, lemon zest, and toasted pine nuts, baked to golden perfection. This appetizer is perfect for gatherings or a savory snack.
Ingredients
Mushrooms and Prep
- 1 pound white button mushrooms
- Salt, to taste
- 3 tablespoons olive oil, separated
Stuffing
- 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
For Garnish
- Lemon zest
- Chopped fresh herbs
- Toasted pine nuts
Instructions
- Preheat Oven: Move the oven rack to the upper-middle position and preheat the oven to 400 degrees Fahrenheit.
- Prepare Baking Dish: Lightly spray a 9×13-inch baking dish or any 3-quart baking dish with nonstick cooking spray to prevent sticking.
- Caramelize Shallots: In a medium non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced shallots and cook, stirring frequently, until softened and golden brown, about 7 to 8 minutes. Stir in the white cooking wine and cook until the liquid evaporates, approximately 3 to 5 minutes.
- Clean and Prep Mushrooms: Rinse the mushrooms and pat them dry thoroughly. Remove and discard the stems. Place the mushroom caps on the prepared baking dish. Brush the mushrooms with 2 tablespoons of olive oil and season lightly with salt.
- Make Filling: In a small bowl, combine the caramelized shallots, softened goat cheese, lemon juice and zest, Worcestershire sauce, black pepper, garlic powder, chopped fresh herbs, toasted pine nuts, and panko breadcrumbs. Mix the ingredients together until creamy and well combined.
- Stuff Mushrooms: Using a teaspoon, fill each mushroom cap generously with the prepared goat cheese mixture.
- Brush and Bake: Brush the tops of the filled mushrooms with the remaining 2 teaspoons of olive oil. Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown and the mushrooms are tender.
- Cool and Garnish: Remove the mushrooms from the oven and allow them to cool for 5 minutes. Garnish with additional chopped fresh herbs, lemon zest, and toasted pine nuts before serving.
Notes
- Makes about 30 stuffed mushrooms, perfect for 10 servings as an appetizer or snack.
- If you prefer not to use white cooking wine, you can substitute with chicken broth or white grape juice for a similar flavor profile.
- For a vegetarian version, ensure Worcestershire sauce is vegetarian-friendly or substitute with soy sauce.
- To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
- Panko breadcrumbs add crunch; use gluten-free panko if needed.
Nutrition
- Serving Size: 3 mushrooms
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg


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