Description
These Irish Cheddar Stuffed Mushrooms are a savory appetizer featuring tender white button mushrooms filled with a creamy mixture of goat cheese, caramelized shallots, fresh herbs, and toasted pine nuts. Baked until golden and garnished with lemon zest and extra pine nuts, they make an elegant and flavorful starter perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 3 Tablespoons olive oil, separated
- 1 small shallot, diced small
- ¼ cup white cooking wine
- 1 pound white button mushrooms
- Salt, to taste
- 4 ounces goat cheese, softened
- 1 Tablespoon freshly-squeezed lemon juice
- Zest from 1 lemon
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 2 Tablespoons chopped fresh herbs (such as parsley, thyme, or chives)
- ¼ cup pine nuts, toasted
- ¼ cup panko breadcrumbs
For Garnish
- Lemon zest
- Chopped fresh herbs
- Toasted pine nuts
Instructions
- Preheat Oven: Move the oven rack to the upper-middle position and preheat the oven to 400 degrees Fahrenheit to ensure it is hot and ready for baking the mushrooms.
- Prepare Baking Dish: Lightly spray a 9×13-inch baking dish or any 3-quart baking dish with nonstick cooking spray to prevent sticking during baking.
- Caramelize Shallots: Heat 1 teaspoon of olive oil in a medium non-stick skillet over medium heat. Add diced shallots and cook, stirring often, until softened and golden, about 7 to 8 minutes. Pour in the white cooking wine and cook until the liquid evaporates completely, about 3 to 5 minutes.
- Prepare Mushrooms: Rinse the white button mushrooms and pat dry with paper towels. Carefully remove and discard the stems from each mushroom. Place the mushroom caps on the prepared baking dish and brush them all over with 2 tablespoons of olive oil. Lightly sprinkle with salt to taste.
- Make Filling: In a small bowl, combine the caramelized shallots, softened goat cheese, lemon juice, lemon zest, Worcestershire sauce, black pepper, garlic powder, chopped fresh herbs, toasted pine nuts, and panko breadcrumbs. Mix well until the filling is creamy and completely combined.
- Stuff Mushrooms: Using a heaping teaspoon, fill each mushroom cap with the prepared cheese and shallot mixture, pressing slightly to mound the filling.
- Brush with Olive Oil: Brush the tops of the stuffed mushrooms with the remaining 2 teaspoons of olive oil for extra moisture and flavor.
- Bake Mushrooms: Bake the stuffed mushrooms in the preheated oven for 20 minutes, or until the tops are nicely browned and the filling is heated through.
- Cool and Garnish: Remove the mushrooms from the oven and cool slightly for 5 minutes. Garnish with additional chopped fresh herbs, lemon zest, and toasted pine nuts before serving.
Notes
- This recipe makes about 30 stuffed mushrooms, perfect for a party appetizer or small gathering.
- If you prefer not to use white cooking wine, substitute with chicken broth or white grape juice for a similar flavor.
- For the fresh herbs, parsley, thyme, or chives work beautifully in this recipe.
- To toast pine nuts, lightly fry them in a dry skillet over medium heat until golden and fragrant, about 3 to 5 minutes, stirring frequently to prevent burning.
- Use a small spoon or piping bag to stuff mushrooms evenly and neatly.
Nutrition
- Serving Size: 3 mushrooms
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
