When the weather turns cooler, and the leaves crunch underfoot, there’s nothing quite like the warm, inviting aroma of stuffed mushrooms wafting through the kitchen. This recipe for stuffed mushrooms with goat cheese and sun-dried tomatoes is like a cozy sweater for your taste buds—rich, tangy, and with a hint of sweetness that feels like a hug. It’s a bit like that time I tried to recreate a dish from a tiny bistro in Italy; it didn’t quite hit the mark then, but, oh, this one does—and how!
Steps
- Preheat your oven to 350°F (180°C) and prepare a baking sheet by placing a wire rack on top, misting it with cooking spray. Remove the stems from the mushrooms, finely chop them, and arrange the caps cavity-side-up on the rack. Drizzle the caps with olive oil and season with salt and pepper.
- In a sauté pan, heat olive oil over medium-high heat and add Panko breadcrumbs. Stir frequently for 2-3 minutes until they turn lightly golden, then transfer them to a bowl. Clean the pan to remove any leftover crumbs.
- Using the same pan, heat more olive oil and sauté the white parts of the scallions for about 3 minutes. Add minced garlic and chopped mushroom stems, continuing to cook for 3-5 minutes until tender, then remove from heat.
- In a mixing bowl, combine the sautéed mushroom mixture with cream cheese, goat cheese, sun-dried tomatoes, toasted pine nuts, and basil. Mix thoroughly until all ingredients are well combined.
- Use a small spoon to fill each mushroom cap generously with the prepared mixture. Dip the filled side of each mushroom into the toasted Panko to coat, then place them back on the wire rack, spacing them at least an inch apart.
- Bake the stuffed mushrooms for 20-25 minutes until the caps are tender. Adjust baking time based on the size of your mushrooms.
- Once baked, serve the mushrooms warm and garnish with extra fresh basil if desired. Enjoy your flavorful appetizer!
Ingredients
- 20 large baby bella (cremini) mushrooms
- 3 tablespoons olive oil, divided
- Fine sea salt
- Freshly-cracked black pepper
- 1/3 cup Panko breadcrumbs
- 2 scallions, thinly sliced with white and green parts separated
- 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
FAQ
- Can I make these stuffed mushrooms gluten-free?
- Absolutely! Just substitute the Panko breadcrumbs with a gluten-free version to make this recipe suitable for gluten-free diets.
- What type of mushrooms should I use for the best results?
- Baby bella (cremini) mushrooms are recommended for their flavor and texture, but white button mushrooms are also a good alternative. Look for larger mushrooms to hold more filling.
- How can I add protein to the stuffed mushrooms?
- You can incorporate finely chopped cooked bacon, chorizo, or sausage into the filling if you’d like to add some protein to the dish.
- Can I prepare the stuffed mushrooms ahead of time?
- Yes, you can prepare the mushrooms up to the stuffing step, store them in a sealed container in the refrigerator for up to a day, and then bake them when ready to serve.
- What can I use if I don’t like goat cheese?
- If goat cheese isn’t to your taste, you can replace it with an additional 2 ounces of cream cheese or try other cheeses like feta, gorgonzola, sharp cheddar, or Parmesan.
Tips
- Clean Mushrooms Properly: Instead of rinsing the mushrooms under water, use a damp towel to wipe them clean. This helps prevent excess moisture, which can affect texture during baking.
- Utilize Mushroom Stems: Don’t discard the mushroom stems. Finely chop and sauté them with garlic and scallions to form a flavorful base for the filling.
- Bake on a Wire Rack: To avoid soggy bottoms, place the mushrooms on a wire rack set over a baking sheet. This allows any juices to drip away from the mushrooms.
- Make Ahead Option: You can prepare the filling and stuff the mushrooms up to a day in advance. Store them in a sealed container in the fridge, then bake when ready to serve.
Equipment
- Dried Tomatoes recipe:
- Wire Rack: Useful for baking the mushrooms to prevent soggy bottoms by allowing juices to drip away.
- Baking Sheet: Needed to place under the wire rack or directly bake the mushrooms if not using a wire rack.
- Sauté Pan: For toasting breadcrumbs and sautéing vegetables.
- Mixing Bowl: To combine the filling ingredients thoroughly.
