Baked stuffed mushroom caps filled with goat cheese and sun-dried tomatoes with a golden top on a wooden board.
Appetizers

Savory Stuffed Mushrooms with Goat Cheese and Sun-Dried Tomatoes

Prep15 minCook20 minTotal35 min

Original recipe: 4 servings · Easy

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Ingredients

  • 16

    stems removed and chopped

  • 4 ounces

    softened

  • ¼ cup

    chopped

  • ¼ cup

    chopped

  • 2

    minced

  • ¼ cup
  • 1 tablespoon
  • ½ teaspoon
  • ¼ teaspoon

Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.

Measurement guide

tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.

Directions

  1. Prepare the mushrooms

    Preheat the oven to 375°F (190°C). Clean the mushrooms with a damp cloth. Remove the stems and finely chop them; set aside. Place the mushroom caps on a baking sheet, hollow side up.

  2. Make the filling

    In a mixing bowl, combine the softened goat cheese, chopped mushroom stems, chopped sun-dried tomatoes, minced garlic, chopped fresh basil, breadcrumbs, salt, and black pepper. Mix well until thoroughly combined.

  3. Stuff the mushrooms and bake

    Spoon the cheese mixture evenly into each mushroom cap, pressing gently to fill. Drizzle olive oil over the stuffed mushrooms. Bake in the preheated oven for about 20 minutes, or until the tops are golden and the mushrooms are tender.

This easy appetizer combines large button mushrooms filled with a creamy goat cheese mixture, enhanced by chopped sun-dried tomatoes and fresh basil.

Baking the filled mushrooms until golden creates a warm, savory bite perfect for entertaining or a light starter.

The recipe requires simple ingredients and straightforward steps suitable for beginner to intermediate cooks.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • spoon
  • knife
  • cutting board

Metric measurements

For the original 4 servings. This reference table stays fixed when you change the portions above.

Ingredient US amount Metric equivalent
large button mushroomsstems removed and chopped 16 16
goat cheesesoftened 4 ounces 115
sun-dried tomatoeschopped ¼ cup 30
fresh basil leaveschopped ¼ cup 6
garlic clovesminced 2 2
breadcrumbs ¼ cup 30
olive oil 1 tablespoon 15
salt ½ teaspoon 2.5
black pepper ¼ teaspoon 0.5

Cooking tips

  • Use fresh large button mushrooms or cremini for best texture.
  • Ensure the goat cheese is softened to mix smoothly with other ingredients.
  • If desired, sprinkle a little grated Parmesan cheese on top before baking for extra flavor.

Substitutions

  • Sun-dried tomatoes can be replaced with finely chopped roasted red peppers, but this will change the flavor profile.
  • Goat cheese can be substituted with cream cheese or feta cheese, though the texture and taste will differ.
  • Breadcrumbs can be omitted for a gluten-free option, but the filling may be less structured.

Storage and reheating

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture and flavor.

Allergen notes

Potential allergens include Dairy, Gluten. Check all labels and substitutions; this is not an exhaustive allergen assessment.

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