Herb Stuffed Mushrooms

Full
Ingredients
Instructions
Nutrition

This easy paleo appetizer has only 6 ingredients. My Herb Stuffed Mushrooms recipe calls for mushrooms, goat cheese, parsley, chives, garlic, and salt. Really, it’s that simple! Don’t let this effortless recipe fool you, although it’s a cinch to throw together, it couldn’t be more elegant. Herb Stuffed Mushrooms are the perfect finger food to serve right before dinner, or at a swanky cocktail party.

I began cooking with mushrooms when I was 13 years old. Back then I stuffed my mushrooms with a processed cheese. I now make these stuffed mushrooms from scratch. Hors d’ oeuvres made from mushrooms were a favorite of mine growing up. I’m not kidding, they really were. And now my children chow on these adorable appetizers, which makes me very happy since mushrooms are an excellent source of manganese, vitamin B6, vitamin C, and selenium.

herb stuffed mushrooms recipe

I was recently invited to develop an appetizer recipe for the Mushroom Masters, a global competition that helps celebrate National Mushroom Month which takes place during September. Since I love mushrooms, and they are so easy to prepare gluten-free and paleo, I was happy to participate. For the competition, I created the recipe for these Herb Stuffed Mushrooms.

Ingredients
Serves:
4-6
Print Recipe
  • 1 (1 pound) package white button mushrooms
  • 8 ounces goat cheese
  • ¼ cup minced parsley
  • 1 tablespoon minced chives
  • 1 teaspoon minced garlic
  • ¼ teaspoon celtic sea salt
Instructions
  1. Gently wipe mushrooms with a paper towel
  2. Remove stems and place mushrooms on a parchment paper lined baking sheet
  3. Place goat cheese, parsley, chives, garlic, and salt in a food processor
  4. Process until mixture is well blended
  5. Scoop 1 teaspoon at a time into mushrooms
  6. Bake at 350°F for for 20-25 minute, until edges of goat cheese mixture are lightly browned
  7. Serve

Comments

32 responses to “Herb Stuffed Mushrooms”

  1. Thank you for such an easy, incredibly delicious and impressive recipe. I made these for Xmas day and they were amazing!!!
    I used mostly soft chèvre goats cheese plus a bit of firmer marinated goats cheese I had on hand. This is my new favourite go to for entertaining. Yummy

    • Sooooo, since I don’t eat dairy, I wondering what could be substituted for the goat cheese, and still satisfy with similar texture and taste. I thought of using cauliflower to make a denser mashed potato mixture and use the seasonings called for in the recipe. Any other suggestions to replace the cheese filling?

  2. These look delicious. I’d like to make them for Thanksgiving. Do you think I could prep and stuff the mushrooms the day before, then just pop them in the oven on Thanksgiving day?

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