Mushrooms Stuffed with Goat Cheese and Herbs - Kraft Recipes Top
Comida Kraft
Recipe Box
  • Home
  • Recipes
  • Mushrooms Stuffed with Goat Cheese and Herbs

Mushrooms Stuffed with Goat Cheese and Herbs

Prep Time
Total Time


What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 1. Preheat oven to 375 degrees F.
  • 2. Wipe off each mushroom with a clean, damp cloth. Remove and reserve stems. Brush the outsides of the mushroom caps with olive oil. Do not apply too much, just enough to coat, and place on a non-greased baking pan.
  • Finely chop the reserved mushroom stems.
  • 3. Heat a medium saucepan on medium-high heat. Add 1 tablespoon of the oil. Once the oil is heated, add chopped mushroom stems and shallot and stir occasionally. Once stems have softened and the shallot appears transparent (about 5 minutes), add the garlic and saute for an additional 1 to 2 minutes or until the garlic is cooked.
  • 4. Next, add the wine and a pinch of salt. Stir to combine. Once most of the moisture has evaporated, add the goat cheese or chevre. Turn the heat down to low and slowly stir the mixture, helping the cheese to melt.
  • 5. Once the cheese has fully melted (it may be slightly sticky), add the thyme. Saute for one minute, stirring in the thyme.
  • 6. Remove from heat and using a teaspoon, scoop heaping spoonfuls of the cheese mixture into each mushroom cap. Don't be afraid to push the mixture in a little, the caps will hold a lot and it looks great to have a pile on top! Lightly drizzle the stuffed mushrooms with olive oil, being careful not to get too much on the pan.
  • 7. Place mushrooms in the oven for 8 to 10 minutes, or until mushrooms are browned.
  • 8. Remove from oven and serve while hot.

Special Equipment Needed


*If you have leftover cheese mixture that just wouldn't fit into the caps, simply add a little olive oil and present along with the stuffed mushrooms for anyone who likes to dip! *This stuffed mushroom recipe is great if you add in some Italian sausage! Before you saute the shallot and stems, brown the sausage, and then continue the recipe with the instructions. (There will most likely be leftover filling with this version. It would make a great spread for some Triscuit Whole Grain Wheat Crackers.)

Ratings & Reviews