Name: Irish Cheddar Stuffed Mushrooms Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Irish
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; Lemon zest; Chopped fresh herbs; Toasted pine nuts

If you’re anything like me, you’ll adore this Irish Cheddar Stuffed Mushrooms Recipe—it’s bursting with creamy goat cheese, fresh herbs, and a zesty lemon kick that turns humble mushrooms into an elegant, crave-worthy appetizer or side.

A close-up of six stuffed mushrooms arranged in a white round plate with a white marbled surface underneath. Each mushroom has a dark brown, wrinkled base with a large, rough textured stuffing on top that is light beige with pieces of white beans and green herbs scattered throughout. One mushroom is being lifted by a wooden spatula held by a woman's hand, showing its three-dimensional shape. The stuffing appears crumbly with a hint of yellow zest and finely chopped green herbs on top, giving a fresh and colorful contrast to the dark mushroom caps. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Irish Cheddar Stuffed Mushrooms Recipe
Top Tip
How to Serve Irish Cheddar Stuffed Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Irish Cheddar Stuffed Mushrooms Recipe

Why You'll Love This Recipe

I remember making these for a casual dinner party, and they were gone before the main course even hit the table. That rich, tangy filling balances perfectly with the earthiness of the mushrooms, making it a guaranteed crowd-pleaser.

Rich, Creamy Flavor: Goat cheese combined with Irish cheddar creates an irresistibly smooth and tangy filling.
Perfectly Balanced Textures: Pine nuts and panko breadcrumbs add delightful crunch to each bite.
Fresh and Vibrant: Lemon zest and fresh herbs bring bright, fresh notes that keep it light and exciting.
Versatile & Elegant: Great as a fancy appetizer or a flavorful side dish for your next gathering.

Ingredients & Why They Work

Before you get started, it’s a good idea to pick fresh white button mushrooms—firm and dry, not soggy or slimy. And when it comes to the goat cheese, go for a fresh, creamy version for that perfect luscious filling. Here’s a quick breakdown of what you’ll be using and why each ingredient shines in this recipe.

Flat lay of a group of fresh white button mushrooms with their stems removed, a small heap of soft creamy goat cheese, a small pile of golden toasted pine nuts, a few sprigs of mixed fresh green herbs, a small white ceramic bowl with bright yellow lemon zest, a whole fresh lemon cut in half showing its juicy interior, a small white ceramic bowl filled with clear white cooking wine, a small white ceramic bowl containing golden olive oil, a small white ceramic bowl of fine pale panko breadcrumbs, a small diced pile of pale pink shallot, a whole clean uncracked brown egg, a small white ceramic bowl of dark Worcestershire sauce, and scattered ground black pepper and pale garlic powder on a simple white ceramic plate, all arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A good quality olive oil is key for sautéing the shallots and coating the mushrooms to help them brown beautifully.
Shallot: Adds a subtle sweetness and depth when caramelized, perfectly complementing the tangy cheese filling.
White cooking wine: Enhances flavor with a mild acidity; you can swap it for chicken broth or white grape juice if you prefer.
White button mushrooms: Sturdy yet tender, their cups are perfect for holding all that creamy, herby goodness.
Salt: Simply essential to bring out the natural umami flavors in the mushrooms and filling.
Goat cheese: Soft and tangy, it forms the base of the filling, melding all the flavors together into a creamy delight.
Lemon juice and zest: These add bright, fresh citrus notes that lift the richness of the cheese.
Worcestershire sauce: Gives a subtle savory depth that rounds out the flavor profile.
Black pepper and garlic powder: Seasonings that add just the right amount of kick without overpowering.
Fresh herbs: Parsley, thyme, or chives bring vibrant, fresh flavors that make the dish pop.
Pine nuts: Toasted for a toasty crunch and buttery flavor that add texture and richness.
Panko breadcrumbs: These create a crisp, golden topping that contrasts nicely with the creamy filling.
Lemon zest, chopped herbs, and toasted pine nuts (for garnish): Sprinkled on top to add visual appeal and bursts of flavor.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of the Irish Cheddar Stuffed Mushrooms Recipe is how easily it adapts to your personal tastes and pantry staples. Feel free to experiment with the herbs, nuts, or even the cheese to make these bites your own.

Herb Swap: I love swapping out parsley for fresh thyme or chives when I want a slightly different herbal aroma. It adds a fresh twist that keeps the recipe exciting!
Dairy Variation: While the recipe calls for creamy goat cheese, using a sharp Irish cheddar or a blend with cream cheese can deepen the flavor and make the filling even richer.
Nut Alternatives: If pine nuts aren’t your favorite or are hard to find, toasted walnuts or pecans bring a lovely, earthy crunch.
Non-Alcoholic Option: Instead of white cooking wine, I've often used white grape juice or chicken broth for a subtle sweetness and to keep it kid-friendly or alcohol-free.
Seasonal Twist: Adding finely chopped sun-dried tomatoes or roasted red peppers works wonderfully for a burst of color and extra flavor, especially great in late summer or fall.

Step-by-Step: How I Make Irish Cheddar Stuffed Mushrooms Recipe

The image shows a close-up of two stuffed mushrooms stacked on top of each other on a white marbled surface. The base layer is a brown mushroom cap with a slightly wrinkled texture. On top of that is a thick stuffing layer filled with light beige and yellow pieces, pine nuts, and small green herb bits. The top mushroom is cut in half, revealing the soft inside of the mushroom cap and the crumbly stuffing with visible herbs and pine nuts. Around the mushrooms, there are small bits of green herbs and lemon zest scattered. The background is softly blurred with more stuffed mushrooms and some soft light, focusing all attention on the stack. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep for Success

Start by moving your oven rack to the upper-middle position and preheat your oven to 400 degrees Fahrenheit. This ensures the mushrooms will bake evenly and get a perfect golden top. Lightly spray a 9×13-inch baking dish, or any 3-quart baking dish, with nonstick cooking spray—this keeps the mushrooms from sticking and makes cleanup simple.

Step 2: Caramelize Those Shallots

Heat 1 teaspoon of olive oil in a medium non-stick skillet over medium heat. Add the diced shallots and stir frequently until they soften and turn a beautiful golden color—this takes about 7 to 8 minutes. This caramelization step is key for bringing out a deep, natural sweetness that perfectly complements the tangy goat cheese. Next, add ¼ cup white cooking wine and cook until the liquid evaporates, around 3 to 5 minutes. You'll know it's ready when the shallots glisten without any excess moisture.

Step 3: Prep the Mushrooms

While your shallots are doing their magic, rinse the white button mushrooms gently and pat them dry thoroughly. It’s important they’re dry so the filling doesn’t become soggy. Remove and discard the stems—this creates the perfect little cup for your stuffing. Arrange the caps in the prepared baking dish. Brush them evenly with 2 tablespoons of the olive oil and sprinkle lightly with salt to enhance their natural flavor.

Step 4: Make the Creamy Filling

In a small bowl, combine your caramelized shallots, softened goat cheese, freshly squeezed lemon juice, lemon zest, Worcestershire sauce, black pepper, garlic powder, chopped fresh herbs, toasted pine nuts, and panko breadcrumbs. Mix everything together until you get a creamy, cohesive filling. The mixture should hold together but still look luscious and inviting—perfect for stuffing.

Step 5: Stuff and Brush

Using a teaspoon, fill each mushroom cap generously with the creamy filling. Don’t be shy—the filling is where all that wonderful flavor lives. Once stuffed, brush the tops of the mushrooms with the remaining 2 teaspoons of olive oil. This step gives a lovely sheen and encourages that irresistible golden-brown finish when baked.

Step 6: Bake to Perfection

Place your baking dish in the oven and bake for 15 to 20 minutes. You'll want to watch closely and pull them out once the tops of the stuffed mushrooms are beautifully golden brown and heated through. The aroma while baking will be mouthwatering—an excellent sign you’re almost ready to enjoy!

Step 7: Cool, Garnish, and Serve

Remove the stuffed mushrooms from the oven and allow them to cool for 5 minutes—this helps the filling set a bit for easier serving. Garnish with extra chopped fresh herbs, a sprinkle of lemon zest, and toasted pine nuts to add a pop of color and freshness. Serve warm and watch these disappear fast!

Top Tip

Mastering the Irish Cheddar Stuffed Mushrooms Recipe is all about small details that make a big difference. Here are some handy tips I've picked up that will help you get those mushrooms just right every time.

Dry Your Mushrooms Thoroughly: A quick but essential step—patting the mushrooms dry before stuffing keeps them from turning soggy, preserving that wonderful texture.
Chill the Filling: I found letting the goat cheese mixture cool slightly before stuffing makes it easier to handle and less messy to fill each cap precisely.
Brush with Olive Oil: Brushing the tops of the stuffed mushrooms with olive oil before baking ensures a gorgeous golden brown finish and enhances the flavors.
Use Fresh Herb Mixes: Combining parsley, thyme, and chives really elevates the filling’s flavor profile, offering complexity and freshness that brightens the whole dish.

How to Serve Irish Cheddar Stuffed Mushrooms Recipe

The image shows a close-up of a creamy mixture in a white bowl on a white marbled surface. The mixture has three main colors: white creamy base, bits of light brown nuts or seeds, and green bits of herbs evenly mixed throughout. A white spatula with a wooden handle is partially in the bowl, stirring the mixture. The texture looks thick and slightly chunky with visible small pieces. The photo is bright and clear, focusing tightly on the bowl's contents. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped herbs, a zesting of lemon, and a few toasted pine nuts on top not only amp up the visual appeal but also add an extra layer of bright, nutty flavor. These final touches perfectly complement the creamy, savory filling and make each mushroom look irresistible.

Side Dishes

These stuffed mushrooms shine as an elegant appetizer on their own, but they also pair beautifully with a crisp green salad, buttery mashed potatoes, or even a warm crusty bread to soak up any extra deliciousness. For a full Irish-inspired meal, consider serving alongside colcannon or roasted root vegetables.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Irish Cheddar Stuffed Mushrooms in an airtight container in the refrigerator. They’ll keep well for up to 3 days, perfect for a quick reheat snack or to impress guests later in the week.

Freezing

These mushrooms freeze beautifully! Lay them flat on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months. When you're ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

To reheat, place the mushrooms on a baking sheet and pop them in a preheated oven at 350°F for about 10-12 minutes until warmed through. This helps to retain their texture and brings back that lovely golden crust. Avoid the microwave if you want to keep them from getting rubbery.

Frequently Asked Questions:

Can I use other types of mushrooms for this recipe?

Absolutely! While white button mushrooms are traditional here, cremini or baby portobello mushrooms also work well and offer a deeper earthy flavor. Just make sure to remove the stems and adjust baking time if the mushrooms are larger.

Is there a non-alcoholic substitute for the white cooking wine?

Yes! You can replace the white cooking wine with chicken broth or white grape juice to keep the flavor balanced without alcohol, as suggested in the recipe notes.

Can I prepare these stuffed mushrooms ahead of time?

Definitely. You can prepare the mushrooms and filling separately in advance. Assemble right before baking, or stuff them and refrigerate overnight, then bake fresh when ready to serve.

How many mushrooms does this recipe yield?

This recipe yields about 30 stuffed mushroom caps, which works well for approximately 10 servings, making it a great option for gatherings and parties.

Final Thoughts

Whether you’re prepping for a festive occasion or simply craving an elevated vegetarian appetizer, the Irish Cheddar Stuffed Mushrooms Recipe never disappoints. The combination of creamy goat cheese, fresh herbs, and zesty lemon inside tender mushrooms creates a bite that’s both comforting and sophisticated. I hope these tips and serving ideas inspire you to make this recipe a regular favorite in your kitchen — enjoy every delicious bite!