New This Month

Goat-Cheese Stuffed Mushrooms


These stuffed mushrooms make great bite-size appetizers.

  • Yield: Makes about 24

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 Add a comment

  • sartdavis
    12 MAR, 2017
    Love it.
  • 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!
  • MS10770994
    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 EGA