Description
These Irish Cheddar Stuffed Mushrooms feature tender white button mushrooms filled with a creamy, flavorful mixture of goat cheese, caramelized shallots, lemon zest, herbs, and toasted pine nuts. Baked to golden perfection, they make a delightful appetizer or party snack with a bright, savory taste accented by a hint of Worcestershire sauce.
Ingredients
Units
Scale
Mushroom Preparation
- 3 tablespoons olive oil, separated
- 1 pound white button mushrooms
- Salt, to taste
Filling
- 1 small shallot, diced small
- 1/4 cup white cooking wine
- 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. Lightly spray a 9×13-inch baking dish or any 3-quart baking dish with nonstick cooking spray.
- Caramelize Shallots: Heat 1 teaspoon olive oil in a medium non-stick skillet over medium heat. Add the diced shallots and cook, stirring often, until softened and golden, about 8 minutes. Stir in the white cooking wine and cook until the liquid evaporates completely, about 5 minutes.
- Prepare Mushrooms: Meanwhile, rinse the mushrooms and pat them dry. Remove and discard the stems. Place the mushroom caps in the prepared baking dish, brush with 2 tablespoons 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 well blended and creamy.
- Fill Mushrooms: Spoon a heaping teaspoon of the filling into each mushroom cap, filling them generously.
- Brush Mushrooms: Brush the tops of the filled mushrooms with the remaining 2 teaspoons of olive oil to help them brown.
- Bake: Bake the stuffed mushrooms in the preheated oven for 20 minutes, or until the tops are golden brown and the filling is heated through.
- Garnish and Serve: Remove from oven and let cool for 5 minutes. Garnish with additional lemon zest, chopped fresh herbs, and toasted pine nuts before serving.
Notes
- This recipe yields about 30 stuffed mushrooms, perfect for serving 10 people as an appetizer.
- Instead of white cooking wine, you can substitute chicken broth or white grape juice for a non-alcoholic option.
- You can use other fresh herbs such as thyme, parsley, or chives based on your preference.
- For a vegetarian version, confirm Worcestershire sauce is vegetarian or substitute with soy sauce.
- To toast pine nuts, heat them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
Nutrition
- Serving Size: 3 mushrooms
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
