Save on Pinterest

Goat Cheese Mushrooms

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 dozen


  • 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


  • 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.

Recommended Video


Click stars to rate
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.