Goat Cheese Mushrooms

Name: Goat Cheese Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 dozen.
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

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

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.

Nutrition Facts

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

Originally published as Portobello Mushrooms, Goat Cheese and Peppers in Simple & Delicious February/March 2016

Reviews

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Average Rating:

gina.kapfhamer

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!
cast_iron_king

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!
CarlyFace

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.