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Goat-Cheese Stuffed Mushrooms

These stuffed mushrooms make great bite-size appetizers.

  • Yield: Makes about 24
Goat-Cheese Stuffed Mushrooms

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007


  • Olive oil, for baking sheet
  • 3 slices white sandwich bread
  • 1 small garlic clove, coarsely chopped
  • 1 log (5 ounces) soft goat cheese, crumbled
  • 1/2 cup fresh parsley leaves
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt
  • 2 packages (10 ounces each) white button mushrooms, stems removed


  1. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.

  2. In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.

  3. Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

Reviews (24)

  • allanceella 5 Mar, 2013

    Glad to be here and learn about this.:)
    Snack Making Machine

  • J3ANA 30 Jul, 2012

    These tasted great to those goat cheese-lovers in the crowd. A simple, great idea.

  • ScoutMa 24 Feb, 2012

    These are to DIE for! I used a whole wheat honey bread instead of white bread and it still tasted amazing. They were gone in minutes!

  • Catamarannie 23 Jan, 2012

    Made these for a dinner party the other night -- so delicious. I only used 2 slices of bread and still had plenty of crumbs left over.

  • acabrera 16 Jun, 2011


  • croma 8 Jan, 2011

    I used bought breadcrumbs and they still turned out beautifully. Also, I added a dollop of pesto to the mix. It was gorgeous!

  • mollymolly77 2 Jan, 2011

    These were a huge hit at the New Year's Day party I attended! I took the advice of others and added chopped nuts to the goat cheese mixture..the ones I used were 'sweet and spicy' mixed nuts leftover from Christmas. Also, after baking, I drizzled the mushrooms with a balsalmic glaze and tossed some "hand- crushed" nuts over the dish. Very pretty!

  • jhen215 26 Dec, 2010

    This is a delicious recipe that can be tailored to your tastes. I used thyme and rosemary instead of parsley. I also added some crumbled bacon and shredded aged goat cheese for a more complex flavor. Even the leftovers tasted good reheated the next day. The 2nd time making this recipe, I assembled the mushrooms the night before and baked just before serving. What a disaster! The filling became gummy and was an unpleasant color. So to the previous post, do not make these ahead of time!

  • Eleanorga1 20 Dec, 2010

    Has anyone made these a day or two ahead of a party ? How do you store these ? thanks

  • Steve1598 3 Dec, 2010

    Thanks for the tip on the crushed walnuts. My wife is not a fan of garlic and I cut it way down. The crushed walnuts gave the recipe a great added flavour and she loved them. Was the start of a great night. Thanks again!

  • ARM112908 9 Jul, 2010

    add a dollup of fig preserves or honey on top after baking... the sweet cuts the tart in the goat cheese. very yummy. and chopped walnuts add a little texture as well.

  • stephmonster87 5 Jul, 2010

    this looks incredible! Im making this with another stuffed mushroom appetizer for my bday bbq this weekend~

  • lschroeder 22 Nov, 2009

    I made these for a group of my girl friends and everyone loved them. I took the advice from the below comments and added bacon and it made them very tasty. I also used garlic basil goat cheese instead of plain and it gave it much more flavor. I will use these again for sure.

  • trombonekaren 13 Jun, 2009

    THese are quick, easy, and very tasty! The white bread is brilliant b/c it holds everything together. At first, I was going to toast it b/c I thought it was suppoed to be like bread crumbs, but the doughy consistency is actually what makes the recipe work well. Really good!

  • jeanob14 24 Dec, 2008

    Easy and great for company. I always add a little extra garlic too.

  • Lorrenza 5 Dec, 2008

    It tasted good. Definetely next time I will add some bacon.

  • mfbarry 3 Dec, 2008

    I made this recipe as an appetizer for THanksgiving and it was a big hit! I followed the recipe as is and it was very tasty. If you flavored goat cheese, it makes a difference. I will definately make this again.

  • JayMJay 24 Aug, 2008

    I agree with LambyandLukie. I pulsed in 4 strips of cooked bacon, 2 fresh basil leaves, and cracked pepper. This seemed to give it the 'kick' it needed. It is a versatile recipe which may be adjusted to one's taste. If you have many guests, use smaller button mushrooms. If you like a cheesy flavor, use larger mushroom caps, which will accommodate more filling.

  • llogancnm 28 Dec, 2007

    These are easy and taste good (especially if you like goat cheese) but they are not exceptional. If I make these again I would try adding something else for more flavor (maybe bacon???).

  • beckied 27 Dec, 2007


  • neenared 17 Dec, 2007

    I wanted to prepare these on Saturday and bake them off on Sunday before serving - does anyone know if they will hold up well over night?

  • jwarner 17 Dec, 2007

    There is a button at thetop that says print...just clcik that and a printer-friendly option pops up.

  • cybermaryd 15 Dec, 2007

    I also miss the "printer friendly" function - please bring it back!

  • bdiiis 12 Dec, 2007

    miss the priinter friendly option as I print many of your recipes thanks

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