Herb and Goat Cheese Stuffed Mushrooms

Baked mushroom caps filled with creamy, tangy goat cheese, cream cheese and fresh herbs make these herb and goat cheese stuffed mushrooms the perfect bite!

These stuffed mushroom caps have a creamy, cheesy, filling with lots of fresh herbs but kick it up a bit with the surprise tanginess from the goat cheese! So fast (ready in just 20 minutes) and easy to make with just a few ingredients. These appetizers are great to serve at parties, holidays, or just because!

Making Stuffed Mushrooms

Any great dish starts with great ingredients and this stuffed mushroom recipe is no different! Use a goat cheese you love to eat, we love Vermont Creamery Classic Goat Cheese (not flavored with herbs or cranberries) and can find it at most grocery stores. Select mushrooms that are firm, have a nice color, and are 1-2 bites. We like using white mushrooms, but baby bella mushrooms would also work. Use fresh herbs, no matter what season it is.

Equipment We Used

Use a rimmed baking sheet (as opposed to a flat cookie sheet) for this cheese stuffed mushrooms recipe. This helps keep any liquid or cheese released during cooking from making a mess of your oven. Place a baking rack in the sheet pan with the mushroom caps on top of the rack. This helps the mushrooms not roll around when moving to and from the oven. 

We use a nonstick silicone baking mat to line our sheet pans but you can also use parchment paper. We love the silicone mats because they are reusable. Just wash, dry and use again!

A piping bag with an extra large tip or no tip will make filling the mushrooms both faster and easier. Make sure the cheese mixture is smooth and contains no large pieces that would clog the tip. No piping bag? Use a spoon or small cookie scoop to fill the caps.

Basic Order of Steps

• Prep mushrooms. We used small white mushrooms (also called button mushrooms), but a baby bella would also work great.
  • To clean mushrooms gently, and quickly, give them a quick rub while under water, shake off any excess water, and place on a clean towel to dry.
  • Remove stems by gently holding the mushroom cap in one hand and 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.
  • Place the mushroom caps on a baking rack lined sheet pan.
• Mix herb goat cheese mixture. Combine the goat cheese and cream cheese until well mixed.
  • We use our hand mixer for this - so much faster and #lazy! A stand mixer will also work, but it isn't a lot of cheese so there may be a lot of scraping the sides.
  • No hand mixer? Use a heavy duty spoon and some muscle!
  • Once the cheese is well mixed, add the herbs and stir until combined.
• Fill mushroom caps. There are a number or ways to fill the mushroom caps. It is okay to heap the cheese mixture in the mushroom caps. The cheese will melt and settle into the cap. 
  • Use a teaspoon and fill the mushroom cap with the cheese mix.
  • Place the herb cheese filling in a piping bag with a large tip. Pipe the filling into the caps. This is our method of choice.
  • Use a small cookie scoop to fill the mushroom caps with the cheese mixture.
• Bake. These bake at a fairly high heat. We like the cheese melted and the mushroom caps soft but not dry.
  NOTE: Move slowly when removing the pan from the oven. Mushrooms can roll around on the rack, so keep an eye on them to avoid spills and burns!
• Garnish. Use what you have. We like these with parsley or green onions.
• Eat. The best step in this process!

Some Favorite Riffs

Substitute feta, swiss, parmesan, or gruyere cheese for the goat cheese. Just make sure it is a cheese that will melt. We don’t recommend substituting much, if any, of the cream cheese. When combined with other cheese, cream cheese helps make a smooth, creamy, cheese mixture.   

Mix in some cooked hot sausage or bacon to the herb cheese mix. Add some chopped up spinach or roasted red peppers to the cheese mixture. Sprinkle bread crumbs mixed with melted butter on top of the stuffed mushroom caps before baking for a nice crispy topping. 

Make Ahead Tips

You can fill these mushrooms stuffed with goat cheese up to one day in advance and store them in an airtight container in the refrigerator until ready to bake. Much longer than a day in advance and the mushrooms may begin to turn brown. They will still be good, but not look as fresh.

Make the cheese and store in an airtight container up to a week in the refrigerator or up to 2 months in the freezer. If frozen, thaw completely, then stir well to mix before using to fill the mushroom caps.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these goat cheese mushroom caps will last up to 2 days in and airtight container in the refrigerator. They are good reheated until warm or cut into pieces and tossed into some cooked pasta!

Other Favorite Mushroom Recipes

• Buffalo Chicken Stuffed Mushrooms
• BBQ Chicken Pepper Jack Stuffed Mushrooms
• Portobello Mushroom Pizzas
• Easy Creamy Mushroom Sauce

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