This easy and delicious recipe for Martha Stewart’s goat-cheese stuffed mushrooms is a quick, crowd-pleasing appetizer perfect for any occasion. With a creamy goat cheese filling, a hint of spice, and a crispy breadcrumb coating, these mushrooms are simple to make and can be prepared with ingredients you likely already have in your kitchen!
Recipe 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
How To Make Goat-cheese Stuffed Mushrooms?
- Preheat the oven: Preheat your oven to 200°C / 400°F. Lightly oil a rimmed baking sheet.
- Make the breadcrumbs: In a food processor, pulse the 3 slices white sandwich bread and 1 small garlic clove until fine crumbs form. Set aside ½ cup / 30 g of the breadcrumbs for later.
- Prepare the filling: Add the 140 g / 5 oz goat cheese, ½ cup / 15 g fresh parsley leaves, and ¼ tsp / 1.25 ml red-pepper flakes to the food processor. Season with salt to taste and pulse until the mixture is well combined.
- Stuff the mushrooms: Spoon the goat cheese mixture into the cavity of each mushroom. Roll the filled side of each mushroom in the reserved breadcrumbs to coat evenly.
- Bake the mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 15–20 minutes, or until the mushrooms are tender and the tops are lightly browned.
Recipe Tips:
- Choose fresh mushrooms: Look for mushrooms that are firm, smooth, and free from blemishes. Fresh mushrooms will hold their shape better and taste much better when baked.
- Don’t skip the breadcrumb coating: Rolling the stuffed mushrooms in breadcrumbs adds a crispy texture and helps lock in the filling, making every bite more delicious.
- Use soft goat cheese: Ensure the goat cheese is soft and at room temperature. This makes it easier to blend and gives the filling a creamy consistency.
- Avoid overstuffing the mushrooms: Use just enough filling to sit inside the mushroom cap without spilling over. This prevents the filling from melting out while baking.
- Preheat the oven fully: Make sure the oven reaches the correct temperature before baking. This ensures the mushrooms cook evenly and the breadcrumbs turn golden and crispy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover goat-cheese stuffed mushrooms cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the air fryer to 180°C / 350°F. Arrange the mushrooms in a single layer and heat for 5–7 minutes, or until warm and crispy.
Nutrition Facts
- Calories: 67
- Total Fat: 3.51g
- Saturated Fat: 0.997g
- Cholesterol: 3mg
- Sodium: 142mg
- Potassium: 90mg
- Total Carbohydrate: 6.31g
- Dietary Fiber: 0.6g
- Sugars: 0.93g
- Protein: 2.77g
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Martha Stewart Goat-cheese Stuffed Mushrooms
Description
This easy and delicious recipe for Martha Stewart’s goat-cheese stuffed mushrooms is a quick, crowd-pleasing appetizer perfect for any occasion. With a creamy goat cheese filling, a hint of spice, and a crispy breadcrumb coating, these mushrooms are simple to make and can be prepared with ingredients you likely already have in your kitchen!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C / 400°F. Lightly oil a rimmed baking sheet.
- Make the breadcrumbs: In a food processor, pulse the 3 slices white sandwich bread and 1 small garlic clove until fine crumbs form. Set aside ½ cup / 30 g of the breadcrumbs for later.
- Prepare the filling: Add the 140 g / 5 oz goat cheese, ½ cup / 15 g fresh parsley leaves, and ¼ tsp / 1.25 ml red-pepper flakes to the food processor. Season with salt to taste and pulse until the mixture is well combined.
- Stuff the mushrooms: Spoon the goat cheese mixture into the cavity of each mushroom. Roll the filled side of each mushroom in the reserved breadcrumbs to coat evenly.
- Bake the mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 15–20 minutes, or until the mushrooms are tender and the tops are lightly browned.
Notes
- Choose fresh mushrooms: Look for mushrooms that are firm, smooth, and free from blemishes. Fresh mushrooms will hold their shape better and taste much better when baked.
- Don’t skip the breadcrumb coating: Rolling the stuffed mushrooms in breadcrumbs adds a crispy texture and helps lock in the filling, making every bite more delicious.
- Use soft goat cheese: Ensure the goat cheese is soft and at room temperature. This makes it easier to blend and gives the filling a creamy consistency.
- Avoid overstuffing the mushrooms: Use just enough filling to sit inside the mushroom cap without spilling over. This prevents the filling from melting out while baking.
- Preheat the oven fully: Make sure the oven reaches the correct temperature before baking. This ensures the mushrooms cook evenly and the breadcrumbs turn golden and crispy.
Martha Stewart Goat-cheese Stuffed Mushrooms