Baked Mushrooms with Goat Cheese Stuffing
Serves 4 to 6
The stuffing in this mushroom recipe has a delightfully subtle cheese and herb flavor, enhanced by the dry sherry. They can be served as a first course or as hors d'oeuvres on a finger food party buffet.
- 12 large button mushrooms (about 1-1/2 inches in diameter)
- 3 tablespoons butter, divided
- 1-1/2 cup fresh breadcrumbs
- 2 teaspoons minced garlic
- 1-1/2 teaspoon dried marjoram leaves (or 1 tablespoon fresh)
- 2 ounces mild goat cheese, crumbled
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons dry sherry
- Salt and pepper to taste
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Preheat oven to 350° F. Remove any dirt from the outside of the mushrooms with a damp paper towel. Carefully remove the stems at the base to make a large cavity for stuffing; reserve stems for another use. Melt the butter in a small skillet over medium heat. Remove 1 tablespoon and reserve. Add the breadcrumbs, garlic and marjoram. Sauté, stirring often, until golden and crispy. Remove from heat. When cool, add the cheeses, sherry, salt and pepper. Stir until well combined. Firmly press stuffing into each mushroom cap and place on a small baking sheet. Drizzle lightly with the reserved 1 tablespoon melted butter. Bake until hot, 20-25 minutes. Let set about 5 minutes before serving as the stuffing will be very hot.
Notes: White or cremini button mushrooms can be used in this recipe. If making as hors d'oeuvres for a buffet, I would use smaller mushrooms. They work very well since they are good hot, warm or at room temperature.