Food & Cooking Recipes Appetizers Goat-Cheese Stuffed Mushrooms 3.4 (737) 22 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 29, 2018 Print Rate It Share Share Tweet Pin Email Yield: 24 These stuffed mushrooms make great bite-size appetizers. Ingredients Olive oil, for baking sheet 3 slices white sandwich bread 1 small garlic clove, coarsely chopped 1 log (5 ounces) soft goat cheese, crumbled ½ cup fresh parsley leaves ¼ teaspoon red-pepper flakes Coarse salt 2 packages (10 ounces each) white button mushrooms, stems removed Directions Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet. 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. 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. José Manuel Picayo Rivera Rate it Print