Baked Goat Cheese Stuffed Mushrooms are an updated version of the crab-stuffed version. Goat cheese and tomato sauce pair perfectly together for this simple stuffed mushroom recipe.
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Raise your hand if you are a stuffed mushroom lover?
Yeah, me too. Especially those crab-stuffed ones. Shut the front door.
However, I thought I would create my own delicious take on a simple stuffed mushroom with a twist.
As holiday parties are coming up and you need to think of some show-stopping appetizers to impress your guests, please consider these goat cheese stuffed mushrooms.
What Are Stuffed Mushrooms
Stuffed Mushrooms are such a delicious appetizer for dinner parties. They’re the perfect amuse-bouche because everything is housed within a small mushroom cap.
There is no end to the various things you can stuff mushrooms with. However, when I created this recipe, I wanted there to be a healthier option that still tasted super indulgent. The result was these low-carb and gluten-free mushrooms.
What to Put Into Stuffed Mushrooms
Goat cheese?! I know, it is really a hate-it or love-it kind of thing. I can attest to you, though, that I have grown to love goat cheese over the years so I have hope for everyone who says, adamantly, that they don’t like goat cheese.
I love goat cheese because it has a robust earthy quality to it and it has a slight tang. It’s unmistakable in taste but it pairs so nicely with a ton of other flavors.
Because mushrooms are meaty and earthy, the two obviously pair well together.
To break up the earthy party going on, I like to add tomato sauce (I happen to have a recipe for a super quick tomato sauce here) which has enough acid in it to cut through the meaty flavors and highlight the sweet/tangy features of both main ingredients.
Garnishing with ribbons (chiffonade) of basil brings all components together nicely in one mouth-filled symphony of flavors!
How to Make Stuffed Mushrooms
These goat cheese stuffed mushrooms are super easy to make. All it takes is removing the stem from the mushroom cap. If some stems are super woody and break, I usually just use a melon baller to remove the rest of the stem.
The more time-consuming part of this recipe is shaping the goat cheese, which I just used these molds to do. Or you can feel free to cut the goat cheese up into pieces to top the mushrooms with.
Then just a small spoonful of a delicious tomato sauce goes into the cap, followed by the goat cheese. These are honestly the simplest appetizers to put together,
As mushrooms are super absorbent, make sure to season well with salt and pepper and drizzle enough olive oil before sticking in the oven to make sure they’re as tasty as possible.
What Temperature To Cook Stuffed Mushrooms
I like to flirt between 350 and 375. Of course, if you bake the mushrooms at a higher temperature, you won’t have to bake them nearly as long, possibly just 15 minutes.
You’ll know when the mushrooms are done when they’re soft and the goat cheese has a bit of a golden brown look to the edges.
I like to add just a few pinches of fresh basil and thyme to the finished baked mushrooms so that you get a nice floral note when you eat each mushroom.
How to Reheat Leftover Stuffed Mushrooms
It does take my husband and I a day or so to eat all of these stuffed mushrooms; though if you made these for a party, you might have no trouble with leftovers. To reheat these appetizers, I simply throw them in the microwave.
It’s simple and there is no loss to texture or taste when reheated this way. These mushrooms will stay good for about 7 days before you need to toss them.
You will welcome this new take on baked stuffed mushrooms and I promise that all of your guests will be raving over these magnificent bite-sized wonders. They don’t take long to assemble at all or bake but the impact these will have on your appetizer spread will have everyone floored and thinking you spent all day making these beauties!
If you especially loved this recipe, please tell me all about it down below with a rating.
Happy eating everyone!
These goat cheese stuffed mushrooms would go well with these other appetizers:
- Holiday Turkey Meatballs with Pomegranate Glaze
- Baked Brie with Fig and Cherry Jam
- Stuffed Sweet Peppers
Check out more appetizers here.
For a full holiday dinner, be sure to check out these posts:
- 18+ Easy and Gourmet Holiday Party Appetizers
- 15+ Main Dishes for a Non-Traditional Holiday Dinner
- 35+ Must-Have Holiday Dessert Recipes
- 20+ Unique and Gourmet Holiday Side Dishes
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- 1 pound button mushrooms, washed and stemmed
- 4 ounces tomato sauce
- 4 ounces goat cheese
- To taste salt and pepper
- EVOO, to drizzle
- basil, for garnish
- Count mushrooms and cut goat cheese into corresponding circles.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place mushrooms on paper, season with salt and pepper, and drizzle with olive oil.
- Using a teaspoon, spoon tomato sauce into mushrooms until about ¾ full.
- Place goat cheese circle on top of mushroom and bake for 20 minutes or until mushrooms are soft.
- Plate and garnish with chiffonade basil.
As all mushrooms are not created equal, the yield on this recipe is an approximation.
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Nutrition InformationYield 30 Serving Size each
Amount Per ServingCalories 19Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 47mgCarbohydrates 1gFiber 0gSugar 1gProtein 1g