Goat Cheese & Sun-Dried Tomato Mushrooms
Goat Cheese and Sun-dried Tomato Mushrooms are the tastiest bite-size appetizer to serve up at summer cookouts, holiday events, parties and more. Or if you are like us, eat them for dinner! Grab your mushrooms and let’s get to stuffing and baking these bite-sized beauties.
You don’t need to have a party to serve appetizers. In fact, I often make a variety of apps for supper. Finger food is fun and changes up the routine a little bit. In the May 2013 issue of Canadian Living, there’s a feature called “There’s An App for That”.
They had a few variations of stuffed mushrooms with one of them being Goat Cheese & Sun-Dried Tomato Mushrooms. I thought they looked interesting and weren’t like anything I’d served before. I usually make my stuffed mushrooms loaded with garlic and escargot.
Goat Cheese & Sun-Dried Tomato Mushrooms
The Goat Cheese & Sun-Dried Tomato Mushrooms were really simple to make and take about 40 minutes to prep and cook. They were yummy and perfect party food. Stuffed mushroom caps are tasty, for lunch, supper or as an appetizer.
Craving More Appetizers
- Pizza Dip | A cheesy, saucy dip that mimics the flavors of pizza. Trust me, this recipe is dynamite and gets gobbled up anytime I serve it.
- Cheesy Bacon Pinwheels | A crescent roll transformed into one savory and bite-size appetizer. Cheese, bacon, all rolled up into one delicious appetizer.
- Mac and Cheese Cups | Love mac and cheese? You will swoon over these cups that are filled with mac and cheese. The crispy edges are phenomenal and so delightful to snack on.
How Long to Cook Stuffed Mushrooms
I first start by cooking the mushrooms alone to help tenderize them. I cook the plain mushrooms for about 8 minutes. Then once cooled stuff and then bake for an additional 12 minutes or so. So overall you have about 20 minutes of cook time on these stuffed mushrooms.
Do You Wash Mushrooms Before Stuffing Them
You do need to clean your mushrooms to remove any dirt or grime left on the mushrooms. You have to wash and dry really well or you run the risk of your mushrooms turning slimy. Just make sure to pat them dry wit ha paper towel or even place them in a salad spinner.
How to Make Goat Cheese & Sun-Dried Tomato Mushrooms
First, you want to prep your mushrooms. Remove the stems of each mushroom and sit the caps hollow side down on a foil-lined baking sheet. Then brush lightly with oil and cook for around 8 minutes. Allow the mushrooms to cool, drain off any liquid, and lay down on a clean foil-lined baking sheet.
Now you want to make your filling for the mushrooms. Take softened cream cheese, goat cheese, sun-dried tomatoes, lemon juice, parsley and pepper, and mix until creamy. Spoon into each mushroom and bake for 12 minutes or until golden brown.
How to Store Stuffed Mushroom Caps
If you don’t eat all your mushroom caps right away, place any leftovers in the fridge. This will help preserve them and keep them good. You will want to eat all of them within 2 days, or they will begin to get rather mushy and go bad.
Can Stuffed Mushrooms Be Reheated
Yes! You can easily reheat any of the leftover mushrooms you have. Just place on a baking sheet and heat up in the oven, toaster oven, or place on a plate and do the microwave. Just heat until they are warmed through, then serve. The mushrooms will offer a slight variation in texture after they are refrigerated.
Can You Freeze Stuffed Mushrooms
Yes! Stuffed mushrooms do freeze rather well. You can prep your mushrooms and then freeze a portion of them. You can place in an airtight container and store in the fridge for around 2 months time.
Then when you pull them from the freezer simply place on a baking sheet with aluminum foil and bake. You will need to add around 10 minutes extra to allow them to fully cook.
Here are more Mushroom Recipes
Try Cheese Stuffed Jalapenos and Pigs in a Blanket.
If you love mushrooms and want a fancy but easy appetizer or dinner idea, give these mushrooms a try. You can use any variation of mushrooms that your store carries or you prefer. I think they are delicious, easy, and quick to make. You can play around with the flavor combination and create the best-stuffed mushroom recipe that fits you and your taste buds.
Have you ever tried a Goat Cheese Stuffed Mushroom before?
Goat Cheese & Sun-Dried Tomato Mushrooms
Ingredients
- 24 mushrooms
- 1 tbsp vegetable oil
Stuffing
- 5 oz soft goat cheese 140g
- ½ package cream cheese 8oz/250g package
- ⅓ cup oil-packed sun-dried tomatoes drained, rinsed and chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- ¼ tsp pepper
Instructions
- Remove stems from mushrooms; place caps, hollow side down, on foil-lined rimmed baking sheet. Brush with oil. Bake in 400°F oven for about 8 minutes. Let cool; drain off liquid. Place, hollow side up on clean foil-lined rimmed baking sheet.
- In a bowl, mash together goat cheese, cream cheese, sun-dried tomatoes, parsley, lemon juice and pepper. Spoon into mushroom caps.
- Bake in 375°F until golden, about 12 minutes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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These look phenomenal! I love stuffed mushrooms already but these take it to a new level. I can’t wait to give them a try. Thanks for sharing your recipe with us at Merry Monday!
Your mushroom appetizers look wonderful. Thank you for sharing your recipe at the Snickerdoodle Create~Bake~Make link party!
Oh yummy. These look so good. i do the same thing on Sunday alot. We call it Smorgasboard. Although it really isn’t.
I like your idea. Great for a Friday night. Finger Food Friday! I do want to try. I buy them already stuffed at the
grocery. I am sure your recipe is soooo much better!
sh It is perfect for Spring. I’d love for you to come over and
link at the Fabulous Spring/East Party. This weeks linky is over here:
http://ourholidayjourney.blogspot.com/2017/03/fabulous-springeaster-link-party-2.html
Come over every week and join the party.
Happy Spring
Yum, Stacie!!! These look amazing! Can’t wait to bring these to my next supper club! Have a great weekend!
I am not the biggest fan of mushrooms (I’m trying to convince myself that I like them) however, this recipe may just cause me to become obsessed. Goat cheese and sundried tomatoes are two of my favorite ingredients. Can’t go wrong with them. They would make shoe leather taste great. 😉
These look good!! Thank you for sharing the recipe!
These look so good! I’m going to pair them with a green salad for lunch.
Look like tantalizing canapes….I Pinned.
I love these! What a perfect appetizer.
These look so yummy. A perfect summer appetizer.
Those look tasty, and cute!
These look so good! I’ve been looking for an appetizer recipe for this weekend, I’m having friends over for dinner. This will be perfect! Thanks for the recipe!
These look really good, will add it to my to try list
Do you think you have to bake the mushrooms first? I make stuffed mushrooms a lot and don’t prebake them, but maybe because of the cheese, it would be too melted by the time the mushrooms were tender enough.
I think that’s why they want you to pre-cook in this recipe. You could try it though!