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Stuffed Mushrooms with Goat Cheese and Sun-Dried Tomatoes
This easy stuffed mushrooms recipe is made with a garlicky goat cheese, sun-dried tomato, pine nut and basil filling and topped with crispy toasted breadcrumbs. See notes above for fun ingredient variations to try too!
👥 20 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●cutting board
- ●pan
- ●bowl
- ●mixing bowl
- ●oven
📝 Preparation Steps
1
Prep the mushrooms. Place a wire rack (if using*) on top of a large baking sheet and mist with cooking spray. Carefully remove and transfer the mushroom stems to a cutting board and finely chop. Cluster the mushroom caps close together cavity-side-up on the prepared baking rack. Drizzle the mushroom caps evenly with 1 tablespoon (or more) olive oil and season evenly with a few twists of black pepper and a pinch of sea salt.
olive oil (divided)3 tablespoons
2
Toast the breadcrumbs. Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add Panko and toss to combine. Cook for 2 to ⏱️ 3 minutes, stirring frequently, until lightly golden. Transfer the Panko to a bowl, then briefly wipe down the sauté pan to remove any remaining crumbs.
3
Sauté the veggies. Heat the remaining 1 tablespoon oil over medium-high heat. Add the white parts of the scallions and sauté for ⏱️ 3 minutes, stirring occasionally. Add the garlic and chopped mushroom stems and sauté for 3 to 5 more minutes until tender. Remove pan from heat.
garlic (minced)4 cloves
4
Combine the filling. Combine the garlic-mushroom mixture, cream cheese, goat cheese, sun-dried tomatoes, pine nuts and basil in a mixing bowl (or you can combine them in the same sauté pan) and stir until evenly combined.
garlic (minced)4 clovescream cheese4 ouncesgoat cheese2 ounces
5
Stuff the mushrooms. Heat oven to 350°F (180°C). Use a small spoon to scoop the filling mixture evenly into the prepared mushroom caps, pressing the filling into the cavities as much as possible. Dip the mushrooms upside-down in the Panko mixture so that it coats the filling, then place the mushrooms back on the wire rack spaced at least 1 inch apart.
6
Bake. Bake for 20 to ⏱️ 25 minutes, or until the mushroom caps are tender. (Baking time will vary based on the size of your mushrooms.)
7
Serve. Remove baking sheet from the oven and serve the stuffed mushrooms warm, sprinkled with extra fresh basil if you would like. Enjoy!
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