Description
Delicious Irish Cheddar Stuffed Mushrooms featuring a creamy goat cheese filling blended with caramelized shallots, lemon zest, fresh herbs, pine nuts, and panko breadcrumbs, baked to golden perfection. Perfect as an elegant appetizer or a flavorful side dish for any occasion.
Ingredients
Scale
Mushroom and Oil Mixture
- 3 tablespoons olive oil, separated
- 1 small shallot, diced small
- ¼ cup white cooking wine
- 1 pound white button mushrooms
- salt, to taste
Stuffing
- 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.
- Prepare Baking Dish: Lightly spray a 9×13-inch baking dish or any 3-quart baking dish with nonstick cooking spray.
- Caramelize Shallots: In a medium non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced shallots and cook, stirring frequently, until softened and golden, about 7 to 8 minutes. Stir in the white cooking wine and continue cooking until the liquid evaporates, about 3 to 5 minutes.
- Prepare Mushrooms: While the shallots are cooking, rinse the mushrooms and pat them dry. Remove and discard the stems. Place mushroom caps on the baking dish and brush with 2 tablespoons of olive oil. Sprinkle lightly with salt.
- 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 until creamy and well combined.
- Stuff Mushrooms: Using a teaspoon, fill each mushroom cap generously with the prepared filling.
- Brush with Olive Oil: Brush the tops of the stuffed mushrooms with the remaining 2 teaspoons of olive oil to help them brown nicely.
- Bake: Place the baking dish in the oven and bake for 15 to 20 minutes, or until the tops of the stuffed mushrooms are golden brown and heated through.
- Cool and Garnish: Remove from oven and allow to cool for 5 minutes. Garnish with additional chopped fresh herbs, lemon zest, and toasted pine nuts before serving.
Notes
- This recipe yields about 30 stuffed mushroom caps, perfect for 10 servings.
- If you prefer, substitute white cooking wine with chicken broth or white grape juice for a non-alcoholic alternative.
- Use a mix of fresh herbs such as parsley, thyme, and chives for a more vibrant flavor.
- Ensure mushrooms are patted dry before stuffing to avoid sogginess.
- Allow filling to be slightly chilled before stuffing for easier handling.
Nutrition
- Serving Size: 3 mushrooms
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 10 mg
