Description
Delightful Irish Cheddar Stuffed Mushrooms featuring a savory blend of goat cheese, fresh herbs, caramelized shallots, and toasted pine nuts, baked to golden perfection. This appetizer is perfect for parties or a flavorful snack.
Ingredients
Units
Scale
Main Ingredients
- 3 tablespoons olive oil, separated
- 1 small shallot, diced small
- 1/4 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
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh herbs (such as parsley, thyme, or chives)
- 1/4 cup pine nuts, toasted
- 1/4 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: Heat 1 teaspoon of olive oil in a medium non-stick skillet over medium heat. Add the diced shallots and cook, stirring often, until soft and golden, about 7 to 8 minutes. Pour in the white cooking wine and cook until the liquid evaporates, about 3 to 5 minutes.
- Prepare Mushrooms: Rinse the mushrooms, pat dry, and remove and discard the stems. Arrange the mushroom caps in the prepared baking dish. Brush them with 2 tablespoons of olive oil and sprinkle lightly with salt.
- Make Filling: In a small bowl, combine the caramelized shallots, softened goat cheese, lemon juice and zest, Worcestershire sauce, black pepper, garlic powder, chopped fresh herbs, toasted pine nuts, and panko breadcrumbs. Mix until creamy and well combined.
- Stuff Mushrooms: Fill each mushroom cap with a heaping teaspoon of the filling mixture.
- Brush Mushrooms: Brush the tops of the stuffed mushrooms with the remaining 2 teaspoons of olive oil to help with browning.
- Bake: Bake the stuffed mushrooms for 15 to 20 minutes, or until the tops are browned and the filling is heated through.
- Cool and Garnish: Let the mushrooms cool for 5 minutes. Garnish with additional chopped fresh herbs, lemon zest, and toasted pine nuts before serving.
Notes
- Makes approximately 30 stuffed mushrooms.
- If white cooking wine is unavailable, substitute with chicken broth or white grape juice for a similar flavor.
- Chopped fresh herbs can include parsley, thyme, or chives depending on your preference.
- Use fresh lemon zest and juice for the best brightness in flavor.
- For a crispier topping, you can add extra panko breadcrumbs on top before baking.
- Ensure mushrooms are patted dry to avoid excess moisture during baking.
Nutrition
- Serving Size: 3 stuffed 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 g
- Protein: 4 g
- Cholesterol: 10 mg
