These cheese stuffed mushroom caps combine tangy goat cheese and smooth cream cheese with a little sherry, shallot, and parsley for a delicious, easy appetizer. Ready in under 30 minutes.
Stuffed mushrooms are one of the easiest and best appetizers of all time! They are quick and can be filled with almost anything. This recipe is for a cream cheese and goat cheese stuffed mushroom cap but adds a bit of sherry to bring all the flavors together.
Jump to:
How To Make Stuffed Mushrooms
Start with the best ingredients you can. We like white, button mushrooms or baby bella mushrooms for this appetizer. Select mushrooms that have a nice color, are not too big (1-2 bites) and are firm and smooth. Use a goat cheese you like to eat. We love the Vermont Creamery Classic Goat Cheese (not flavored) and we can find it at most grocery stores.
Basic Order of Steps
- Prep mushrooms.
- Remove stems by gently holding the mushroom cap in one hand, push the stem away from you and then pull it back. It should pop right out. Save the mushroom stems for a sauce or soup.
- Clean mushrooms gently, and quickly, by giving them a quick rub while under water, shake off any excess water, and place on a clean towel to dry.
- Place the dry mushroom caps on a rimmed baking pan.
- If the mushrooms are very small and have very little space for filling, use your finger, a very small spoon (demitasse), or tomato corer to remove a little of the inside of the mushroom and open up the area for the cheese stuffing. Be careful not to squeeze the mushroom and break it.
- Mix goat cheese mixture.
- Combine the cheeses, parsley, diced shallot, and sherry until well mixed.
- We use our hand mixer for this - so much faster! No hand mixer? Use a heavy duty spoon and some muscle!
- Fill mushroom caps. It is okay to heap the cheese mixture a little in the mushroom caps, the cheese will melt and settle into the cap. There are a number of ways to fill the mushroom caps, three of our favorite ways are with a teaspoon, a piping bag with a large tip, or a small cookie scoop.
- Bake. These bake at a fairly high heat which melts the cheese and keeps the mushroom caps soft but not dry.
NOTE: Mushrooms can roll around on the baking sheet, move slowly when removing the pan from the oven to avoid spills and burns! - Garnish with a little extra parsley.
- Eat. The best step in this process!
Favorite Riffs
This is a great base for stuffed mushroom recipes. We love the tanginess from goat cheese, but, if goat cheese isn't your thing, substitute feta, parmesan, or gruyere cheese for some or all of the goat cheese. Make sure to use a cheese that will melt. We recommend you leave the cream cheese as is for a smooth, creamy cheese mixture.
Mix in some crispy bacon or prosciutto. Add some crumbled crispy bacon or prosciutto as garnish. Add small diced veggies like spinach, sun dried tomatoes, or roasted red peppers to the cheese mixture.
No dry sherry? Use a dry white wine instead. Want an alcohol free version? Omit the sherry altogether. The cheese mixture will be a little firmer but will still work great.
Make Ahead Tips
These goat cheese mushrooms can be filled up to a day in advance and stored in an airtight container in the fridge until ready to bake. Longer than a day and the mushrooms may begin to turn brown. They will still be fine to eat for up to 3 days, they will just not look as fresh.
The cheese mixture for these cheese stuffed mushrooms can be made in advance and stored in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. If frozen, thaw in the fridge and stir well before using to fill the mushrooms.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If within the FDA recommendations, these cheese filled mushrooms will last up to 2 days in an airtight container in the fridge after they are baked. Reheat until warm to eat as a bite or dice and add to cooked pasta!
Other Favorite Mushroom Recipes
Common FAQ's for Stuffed Mushrooms
We like using a bite size white mushroom (also called a button mushroom) or a baby bella mushroom for these mushrooms with goat cheese appetizer. Larger mushroom caps are great for a sit down appetizer where you have a knife and fork.
We don’t recommend freezing the mushroom caps for this dish. We find they can get mushy and have a rubbery texture. You can freeze the cheese mixture in advance and use when ready to stuff the mushrooms.
The amount you can make with this recipe will depend on the size of your mushrooms. If you use a large mushroom cap you will have enough cheese mixture for 12-13 goat cheese mushroom caps. If you use a bite size mushroom cap you may have enough cheese mixture for 30-36 mushroom caps.
📖 Recipe
Cheese Stuffed Mushrooms
- Total Time: 25 minutes
- Yield: 24 mushrooms 1x
Description
These cheese stuffed mushroom caps combine tangy goat cheese and smooth cream cheese with a little sherry, shallot, and parsley for a delicious, easy appetizer. Ready in under 30 minutes.
Ingredients
- 24 button mushrooms, medium sized, stem removed and cleaned
- 4 ounces cream cheese
- 4 ounces goat cheese
- 1 Tablespoon shallot, chopped fine
- 2 Tablespoons parsley, chopped (plus extra for garnish)
- 1 Tablespoon dry sherry
- salt and pepper
Instructions
- Heat oven to 425°F.
- Place mushroom caps top-side down in a baking dish. You can also use a rimmed baking sheet.
- In a medium bowl combine cream cheese, goat cheese, diced shallot, parsley, and dry sherry. Stir together until well combined.
- Salt and pepper to taste.
- Fill each mushroom cap with cheese mixture. It is okay to heap the mixture in the mushroom cap, the cheese will melt and cook down a little.
- Place baking dish with stuffed mushrooms into a 425°F oven for 20-25 minutes until mushrooms are cooked through and cheese is melted.
- Garnish with some chopped parsley and serve warm.
Notes
Substitutions and Additions. Make these your own! Use feta, gruyere, parmesan, or swiss cheese instead of the goat cheese. We don't recommend replacing the cream cheese. Add some veggies to the cheese mixture; spinach, kale, peppers. Mix in some crispy bacon or prosciutto. Use white wine instead of sherry. For an alcohol free version, omit the sherry altogether.
Garnish. These are great garnished with chopped parsley. Get creative and garnish with some diced, roasted red peppers, parmesan cheese, or crispy bacon or prosciutto.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 46
- Sugar: 1.7 g
- Sodium: 146.5 mg
- Fat: 2.9 g
- Carbohydrates: 2.8 g
- Protein: 3.3 g
- Cholesterol: 6.9 mg
Dev D says
Stuffed mushrooms are such a classic for a reason and I love the addition of goat cheese in these!!
Team Appetizer Bliss says
We're SO happy to hear that you loved the goat cheese!