Description
Delicious Irish Cheddar Stuffed Mushrooms combine tender white button mushrooms filled with a creamy mixture of goat cheese, caramelized shallots, lemon zest, fresh herbs, pine nuts, and panko breadcrumbs. Baked to golden perfection, these savory stuffed mushrooms make a perfect appetizer or side dish for any occasion.
Ingredients
Scale
Mushrooms and Filling
- 3 Tablespoons olive oil, separated
- 1 small shallot, diced small
- ¼ cup white cooking wine
- 1 pound white button mushrooms
- Salt, to taste
- 4 ounces goat cheese, softened
- 1 Tablespoon freshly-squeezed lemon juice
- Zest from 1 lemon
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 2 Tablespoons chopped fresh herbs (parsley, thyme, or chives recommended)
- ¼ cup pine nuts, toasted
- ¼ cup panko breadcrumbs
For Garnish
- Lemon zest
- Chopped fresh herbs
- Toasted pine nuts
Instructions
- Preheat Oven: Move the oven rack to the upper-middle position and preheat the oven to 400 degrees Fahrenheit.
- Prepare Baking Dish: Lightly spray a 9×13-inch baking dish or any 3-quart baking dish with nonstick cooking spray.
- Caramelize Shallots: Heat 1 teaspoon olive oil in a medium non-stick skillet over medium heat. Add the diced shallots and cook, stirring often, until softened and golden, about 7-8 minutes. Stir in white cooking wine and continue cooking until the liquid evaporates, about 3-5 minutes.
- Prepare Mushrooms: Meanwhile, rinse mushrooms and pat dry. Remove and discard stems. Place mushrooms on the prepared baking dish, brush with 2 tablespoons olive oil, and lightly season with salt.
- Make Filling: In a small bowl, combine the caramelized shallots, softened goat cheese, lemon juice and zest, Worcestershire sauce, black pepper, garlic powder, chopped fresh herbs, toasted pine nuts, and panko breadcrumbs. Mix until creamy and well combined.
- Stuff Mushrooms: Fill each mushroom cap with a heaping teaspoon of the cheese and shallot mixture.
- Brush with Oil: Brush the tops of the stuffed mushrooms with the remaining 2 teaspoons of olive oil.
- Bake: Bake in the preheated oven for 20 minutes or until the tops of the stuffed mushrooms are browned and golden.
- Cool and Garnish: Let the mushrooms cool for 5 minutes. Garnish with additional chopped fresh herbs, lemon zest, and toasted pine nuts before serving.
Notes
- Makes about 30 stuffed mushrooms, perfect for 10 servings as an appetizer.
- Instead of white cooking wine, you can use chicken broth or white grape juice as a substitute.
- For fresh herbs, parsley, thyme, or chives work well with this recipe.
- Optional: Use gluten-free panko breadcrumbs to make the recipe gluten-free.
