herb stuffed mushrooms

Herb Stuffed Mushrooms

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.

Herb Stuffed Mushrooms
Serves: 4-6
  • 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
  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° for for 20-25 minute, until edges of goat cheese mixture are lightly browned
  7. Serve

Disclosure: I received compensation from Mushroom Council, Mushrooms Canada, and Australian Mushroom Grower’s Association for this post.


  1. Denise says

    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?

  2. Sheena says


    I love your recipes. I am going to a pitch-in after work next week and going straight from work. Do these reheat well? I have a refrigerator I could keep them in at work until I got to the party.


    • Elana says

      Sheena, I haven’t tried that so not sure, but I think it could work. If you do please let us know how it goes :-)

  3. says

    Quick question. If I haven’t quite aquired a palette for goat cheese, is there another type of cheese that might be a comperable substitute?

  4. says

    My girlfriend absolutely adores mushrooms and they are pretty much in most dishes we make. She doesnt like the normal garlic rich mushroom starters (as the garlic dominates) but I think the goats cheese will offset that so you got yourself a guinea pig here. thanks

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