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Stuffed Mushrooms with Goat Cheese and Sun-Dried Tomatoes

  • Author: Ali
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 20 servings 1x

Description

This easy stuffed mushrooms recipe is made with a garlicky goat cheese, sun-dried tomato, pine nut and basil filling and topped with crispy toasted breadcrumbs. See notes above for fun ingredient variations to try too!


Ingredients

Scale
  • 20 large baby bella (cremini) mushrooms
  • 3 tablespoons olive oil, divided
  • fine sea salt and freshly-cracked black pepper
  • 1/3 cup Panko breadcrumbs
  • 2 scallions, thinly sliced with white and green parts divided
  • 4 cloves garlic, minced
  • 4 ounces cream cheese
  • 2 ounces goat cheese
  • 1/4 cup finely-chopped sun-dried tomatoes
  • 1/4 cup toasted pine nuts
  • 3 tablespoons finely-chopped fresh basil

Instructions

  1. Prep the mushrooms. Place a wire rack (if using*) on top of a large baking sheet and mist with cooking spray. Carefully remove and transfer the mushroom stems to a cutting board and finely chop. Cluster the mushroom caps close together cavity-side-up on the prepared baking rack. Drizzle the mushroom caps evenly with 1 tablespoon (or more) olive oil and season evenly with a few twists of black pepper and a pinch of sea salt.
  2. Toast the breadcrumbs. Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add Panko and toss to combine. Cook for 2 to 3 minutes, stirring frequently, until lightly golden. Transfer the Panko to a bowl, then briefly wipe down the sauté pan to remove any remaining crumbs.
  3. Sauté the veggies. Heat the remaining 1 tablespoon oil over medium-high heat. Add the white parts of the scallions and sauté for 3 minutes, stirring occasionally. Add the garlic and chopped mushroom stems and sauté for 3 to 5 more minutes until tender. Remove pan from heat.
  4. Combine the filling. Combine the garlic-mushroom mixture, cream cheese, goat cheese, sun-dried tomatoes, pine nuts and basil in a mixing bowl (or you can combine them in the same sauté pan) and stir until evenly combined.
  5. Stuff the mushrooms. Heat oven to 350°F (180°C). Use a small spoon to scoop the filling mixture evenly into the prepared mushroom caps, pressing the filling into the cavities as much as possible. Dip the mushrooms upside-down in the Panko mixture so that it coats the filling, then place the mushrooms back on the wire rack spaced at least 1 inch apart.
  6. Bake. Bake for 20 to 25 minutes, or until the mushroom caps are tender. (Baking time will vary based on the size of your mushrooms.)
  7. Serve. Remove baking sheet from the oven and serve the stuffed mushrooms warm, sprinkled with extra fresh basil if you would like. Enjoy!

Notes

Wire rack: Baking the mushrooms on a wire rack (placed on top of a baking sheet) can help prevent liquid from pooling beneath the mushrooms. But this is completely optional — feel free to bake the mushrooms directly on a baking sheet if you prefer.