Name: Irish Cheddar Stuffed Mushrooms Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: Irish
Ingredients: 3 tablespoons olive oil, separated; 1 small shallot, diced small; ¼ cup white cooking wine; 1 pound white button mushrooms; Salt, to taste; 4 ounces goat cheese, softened; 1 tablespoon freshly squeezed lemon juice; Zest from 1 lemon; 1 teaspoon Worcestershire sauce; ¼ teaspoon freshly ground black pepper; ¼ teaspoon garlic powder; 2 tablespoons chopped fresh herbs (such as parsley and chives); ¼ cup pine nuts, toasted; ¼ cup panko breadcrumbs; Lemon zest; Chopped fresh herbs; Toasted pine nuts

If you're on the hunt for a savory, crowd-pleasing appetizer, this Irish Cheddar Stuffed Mushrooms Recipe is going to become your new best friend. Imagine tender white button mushrooms filled with a creamy, tangy mixture that’s baked until golden and irresistible. Trust me, you’ll want to make these again and again.

A close-up of six stuffed mushrooms arranged in a white round plate with a white marbled surface underneath. Each mushroom has a dark brown, wrinkled base with a large, rough textured stuffing on top that is light beige with pieces of white beans and green herbs scattered throughout. One mushroom is being lifted by a wooden spatula held by a woman's hand, showing its three-dimensional shape. The stuffing appears crumbly with a hint of yellow zest and finely chopped green herbs on top, giving a fresh and colorful contrast to the dark mushroom caps. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Irish Cheddar Stuffed Mushrooms Recipe
Top Tip
How to Serve Irish Cheddar Stuffed Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Irish Cheddar Stuffed Mushrooms Recipe

Why You'll Love This Recipe

I first made these for a St. Patrick’s Day gathering, and they disappeared off the platter faster than I could say “Sláinte!” The combination of creamy goat cheese, fresh herbs, and that little hint of lemon brightness makes these stuffed mushrooms downright addictive.

Perfect Party Starter: These bite-sized gems are great to serve when you want something impressive without massive effort.
Balanced Flavors: The sweetness of caramelized shallots and tanginess from lemon juice complement the rich goat cheese beautifully.
Easy to Make: With simple steps and common ingredients, it’s a recipe that even busy home cooks will enjoy making.
Versatile & Vegetarian: Ideal for vegetarians and pairs wonderfully with a variety of dishes or on their own as a snack.

Ingredients & Why They Work

When selecting ingredients for this Irish Cheddar Stuffed Mushrooms recipe, freshness makes all the difference. I always opt for firm, clean white button mushrooms and fresh herbs to maximize that vibrant flavor. Don’t skip toasting the pine nuts either—they add a lovely nutty crunch that elevates the whole dish.

Flat lay of a group of fresh white button mushrooms with their stems removed, a small heap of soft creamy goat cheese, a small pile of golden toasted pine nuts, a few sprigs of mixed fresh green herbs, a small white ceramic bowl with bright yellow lemon zest, a whole fresh lemon cut in half showing its juicy interior, a small white ceramic bowl filled with clear white cooking wine, a small white ceramic bowl containing golden olive oil, a small white ceramic bowl of fine pale panko breadcrumbs, a small diced pile of pale pink shallot, a whole clean uncracked brown egg, a small white ceramic bowl of dark Worcestershire sauce, and scattered ground black pepper and pale garlic powder on a simple white ceramic plate, all arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Used in stages to both sauté shallots and brush mushrooms, adding richness and helping flavors meld.
Shallot: Caramelized to bring a gentle sweetness and complexity to the filling.
White Cooking Wine: Adds a subtle depth and helps lift the flavor of the shallots; you can substitute if needed.
White Button Mushrooms: The perfect size and texture to hold the savory stuffing and soften when baked.
Salt: Essential for seasoning and balancing flavors throughout.
Goat Cheese: Provides creamy tang and richness that complement the mushrooms perfectly.
Lemon Juice and Zest: Brightens the filling with a fresh, zesty note that cuts through the richness.
Worcestershire Sauce: Adds a subtle umami boost and depth to the mixture.
Black Pepper and Garlic Powder: For seasoning with gentle warmth and a mild punch.
Fresh Herbs: I like parsley and chives for a fresh, green flavor that feels lively and herbaceous.
Pine Nuts: Toasted to offer crunch and a toasty, buttery nuance.
Panko Breadcrumbs: Helps bind the filling and adds a nice bite when baked.
For Garnish: Additional lemon zest, fresh herbs, and toasted pine nuts make for a beautiful, flavorful finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Irish Cheddar Stuffed Mushrooms Recipe is how wonderfully adaptable it is. Whether you want to tweak the herbs, swap out ingredients due to dietary preferences, or add seasonal touches, the filling welcomes your creative spin.

Herb Swap: I love swapping the parsley and chives for fresh thyme or rosemary when making these mushrooms in cooler months. It adds an earthy depth that complements the richness of the goat cheese beautifully.
Non-Alcoholic Option: If you’re avoiding alcohol, simply replace the white cooking wine with low-sodium chicken broth or even white grape juice. I’ve done this for family gatherings, and the flavor remains bright and delicious.
Nut-Free Version: For a nut-free twist, skip the toasted pine nuts and increase the breadcrumbs slightly. The mushrooms still get that lovely crunch without any nutty flavor.
Cheese Variation: While goat cheese is the star here, you can try a sharp Irish cheddar for a bolder, creamier filling. It’s a different take but keeps the dish truly Irish and delightful.

Step-by-Step: How I Make Irish Cheddar Stuffed Mushrooms Recipe

The image shows a close-up of two stuffed mushrooms stacked on top of each other on a white marbled surface. The base layer is a brown mushroom cap with a slightly wrinkled texture. On top of that is a thick stuffing layer filled with light beige and yellow pieces, pine nuts, and small green herb bits. The top mushroom is cut in half, revealing the soft inside of the mushroom cap and the crumbly stuffing with visible herbs and pine nuts. Around the mushrooms, there are small bits of green herbs and lemon zest scattered. The background is softly blurred with more stuffed mushrooms and some soft light, focusing all attention on the stack. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Space

First things first, move your oven rack to the upper-middle position and preheat the oven to 400 degrees Fahrenheit. This ensures even heat circulation for perfect cooking. Next, lightly spray your 9×13-inch baking dish (or any 3-quart dish) with nonstick cooking spray so the mushrooms don’t stick and clean-up is a breeze.

Step 2: Caramelize the Shallots to Golden Perfection

Heat 1 teaspoon of olive oil in a medium non-stick skillet over medium heat. Add the small diced shallots and stir often. You want them soft and golden—this takes about 7 to 8 minutes. The aroma as they caramelize is going to make your kitchen smell amazing! Then, pour in the ¼ cup white cooking wine. Cook it down for 3 to 5 minutes until all the liquid evaporates, leaving behind that subtle, sweet, savory depth.

Step 3: Prep Your Mushrooms for Stuffing

While you’re caramelizing shallots, rinse your 1 pound of white button mushrooms gently and pat them dry with paper towels. Remove the stems carefully and discard them—those are not needed for this recipe. Arrange the mushroom caps stem-side down in your prepared baking dish. Use a pastry brush to coat them evenly with 2 tablespoons of olive oil, then sprinkle lightly with salt to enhance their natural flavor.

Step 4: Whip Up the Creamy Filling

In a small bowl, combine the caramelized shallots with 4 ounces of softened goat cheese. Add 1 tablespoon freshly squeezed lemon juice and the zest from one lemon for a fresh, zingy kick. Stir in 1 teaspoon Worcestershire sauce, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and 2 tablespoons chopped fresh herbs like parsley and chives. Then fold in the toasted pine nuts and ¼ cup panko breadcrumbs. Mix everything together until creamy and fully combined. This filling is where the magic happens—rich, tangy, with just the right crunch.

Step 5: Stuff and Prepare to Bake

Spoon a heaping teaspoon of the cheese mixture into each mushroom cap. Don’t be shy—these little bites want to be generously filled. After stuffing, brush the tops of the mushrooms with the remaining 2 teaspoons of olive oil to help them brown beautifully in the oven.

Step 6: Bake and Garnish

Pop your filled mushrooms into the preheated oven and bake for 15 to 20 minutes. You’re looking for golden-brown tops and tender mushrooms — that telltale sign they’re perfectly cooked. Once out of the oven, let them cool for 5 minutes. This resting time lets the flavors meld and the filling set. Finish off by garnishing with extra chopped fresh herbs, a sprinkle of lemon zest, and some toasted pine nuts for that extra pop of texture and brightness. Serve warm and watch them disappear fast!

Top Tip

These tips are my little secrets to making the Irish Cheddar Stuffed Mushrooms recipe truly shine every single time. Whether you're a beginner or a seasoned cook, these pointers will help you nail the perfect balance of creamy, tangy, and savory in every bite.

Caramelizing Shallots Perfectly: Be patient and stir gently over medium heat to get those shallots beautifully golden without burning. Their sweetness really elevates the filling.
Choosing the Right Mushrooms: I always pick firm white button mushrooms with no bruises. They hold their shape well after baking and have a mild flavor that complements the filling.
Mixing the Filling: Make sure to soften your goat cheese before mixing. This makes the filling silky smooth and easy to spoon into the mushroom caps without crumbling.
Don’t Skip Toasting Pine Nuts: I learned the hard way that raw pine nuts can taste bitter. Toasting them lightly brings out their nutty aroma and adds a lovely crunch.

How to Serve Irish Cheddar Stuffed Mushrooms Recipe

The image shows a close-up of a creamy mixture in a white bowl on a white marbled surface. The mixture has three main colors: white creamy base, bits of light brown nuts or seeds, and green bits of herbs evenly mixed throughout. A white spatula with a wooden handle is partially in the bowl, stirring the mixture. The texture looks thick and slightly chunky with visible small pieces. The photo is bright and clear, focusing tightly on the bowl's contents. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Finish these stuffed mushrooms with a sprinkle of fresh lemon zest and chopped herbs like parsley or chives to brighten up the plate. A few extra toasted pine nuts scattered on top add a delightful crunch and that irresistible toasted aroma. These simple garnishes elevate the dish and make every bite taste fresh and vibrant.

Side Dishes

Serve these Irish Cheddar Stuffed Mushrooms alongside crisp mixed greens drizzled with a lemon vinaigrette, or pair with a warm Irish soda bread for a full flavor experience. They also make a fantastic appetizer before heartier mains like beef stew, roasted lamb, or even a creamy risotto. For a party, consider serving them with an assortment of other vegetarian appetizers to please your guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover stuffed mushrooms in an airtight container and store them in the refrigerator. They will keep well for up to 3 days, making it easy to enjoy them as a quick snack or a light lunch.

Freezing

If you'd like to make these ahead of time and freeze, arrange the stuffed (but not baked) mushrooms on a baking sheet lined with parchment and freeze until solid. Then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. When ready, bake directly from frozen—just add a few extra minutes to the baking time.

Reheating

Reheat leftover or previously baked mushrooms in a preheated oven at 350°F for about 10 minutes, or until heated through. Avoid microwaving when possible, as the mushrooms can become soggy. Let them cool slightly before serving for best texture.

Frequently Asked Questions:

Can I use other types of mushrooms?

Absolutely! While white button mushrooms are classic and hold the filling well, cremini or baby portobello mushrooms also work nicely and offer deeper flavor.

What can I substitute for goat cheese?

You can swap goat cheese for cream cheese or ricotta for a milder taste. Just be sure the cheese is softened to keep the filling creamy.

Is this recipe vegetarian-friendly?

Yes! This Irish Cheddar Stuffed Mushrooms recipe is vegetarian, featuring no meat ingredients.

Can I prepare these ahead of time for a party?

Definitely. You can prepare and stuff the mushrooms in advance, refrigerate for a few hours or freeze them, then bake just before serving.

Final Thoughts

I hope you fall in love with this Irish Cheddar Stuffed Mushrooms recipe just like I have. Their warm, creamy filling with that bright pop of lemon zest makes them a standout appetizer for any occasion. Whether you're serving friends, family, or just indulging yourself, these mushrooms are sure to bring a little bit of Irish comfort and charm to your table. Happy cooking, and enjoy every delicious bite!