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
Units
Scale
Mushrooms and Prep
- 1 pound white button mushrooms
- Salt, to taste
- 3 tablespoons olive oil, separated
Stuffing
- 1 small shallot, diced small
- 1/4 cup white cooking wine
- 4 ounces goat cheese, softened
- 1 tablespoon freshly-squeezed lemon juice
- Zest from 1 lemon
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh herbs (such as parsley, thyme, or chives)
- 1/4 cup pine nuts, toasted
- 1/4 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
