Goat Cheese Mushrooms Recipe

5 3 3
Goat Cheese Mushrooms Recipe
Goat Cheese Mushrooms Recipe photo by Taste of Home
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Goat Cheese Mushrooms Recipe

Read Reviews
5 3 3
Publisher Photo
Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. —Mike Bass, Alvin, Texas
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 24 baby portobello mushrooms (about 1 pound), stems removed
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped drained roasted sweet red peppers
  • Pepper to taste
  • 4 teaspoons olive oil
  • Chopped fresh parsley

Directions

Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil.
Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley. Yield: 2 dozen.
Originally published as Goat Cheese Mushrooms in Simple & Delicious February/March 2016

Nutritional Facts

1 stuffed mushroom: 19 calories, 1g fat (0 saturated fat), 3mg cholesterol, 31mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 1g protein.

  • 24 baby portobello mushrooms (about 1 pound), stems removed
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped drained roasted sweet red peppers
  • Pepper to taste
  • 4 teaspoons olive oil
  • Chopped fresh parsley
  1. Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil.
  2. Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley. Yield: 2 dozen.
Originally published as Goat Cheese Mushrooms in Simple & Delicious February/March 2016

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Reviews forGoat Cheese Mushrooms

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gina.kapfhamer User ID: 8717427 256846
Reviewed Nov. 16, 2016

"This recipe is so simple for a quick appetizer! Brought these as a vegetarian option for our Christmas potluck at work and they were a huge hit!"

MY REVIEW
cast_iron_king User ID: 1236761 252558
Reviewed Aug. 12, 2016

"Excellent and super-easy! I substituted black olive slices for the sweet pepper. I think the possibilities for topping these will only be limited by the cook's imagination. Thanks for sharing this!"

MY REVIEW
CarlyFace User ID: 869929 250613
Reviewed Jul. 19, 2016

"It really doesn't get any quicker or simpler than this! Topped off these delicious morsels with drained and chopped oil-packed sun-dried tomatoes instead of the roasted red pepper called for in the recipe (personal preference) and they disappeared in no time flat."

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