Description
These Irish Cheddar Stuffed Mushrooms are a delightful appetizer featuring tender white button mushrooms filled with a creamy mixture of goat cheese, caramelized shallots, fresh herbs, toasted pine nuts, and a hint of lemon. Baked to golden perfection, they offer a savory and tangy bite that's perfect for entertaining or a flavorful snack.
Ingredients
Scale
Main 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
For Garnish
- Lemon zest
- Chopped fresh herbs
- Toasted pine nuts
Instructions
- Preheat Oven and Prepare Baking Dish. Move the oven rack to the upper-middle position and preheat the oven to 400 degrees Fahrenheit. Lightly spray a 9×13-inch baking dish or any 3-quart baking dish with nonstick cooking spray.
- Caramelize Shallots. Heat 1 teaspoon of olive oil in a medium non-stick skillet over medium heat. Add the diced shallots and cook, stirring often, until softened and golden, about 7 to 8 minutes. Pour in the white cooking wine and cook until the liquid evaporates, about 3 to 5 minutes.
- Prepare Mushrooms. While the shallots are cooking, rinse the white button mushrooms and pat them dry. Remove and discard the stems. Place the mushroom caps on the baking dish. Brush the mushrooms with 2 tablespoons of olive oil and sprinkle lightly with salt.
- Make the Filling. In a small bowl, combine the caramelized shallots, goat cheese, lemon juice and zest, Worcestershire sauce, black pepper, garlic powder, chopped fresh herbs, toasted pine nuts, and panko breadcrumbs. Mix thoroughly until creamy and combined.
- Stuff Mushrooms. Fill each mushroom cap generously with about a heaping teaspoon of the cheese mixture.
- Brush and Bake. Brush the tops of the stuffed mushrooms with the remaining 2 teaspoons of olive oil. Bake in the preheated oven for 15 to 20 minutes, or until the tops are browned and the mushrooms are tender.
- Cool and Garnish. Remove from oven and cool for 5 minutes. Garnish with additional chopped fresh herbs, lemon zest, and toasted pine nuts before serving.
Notes
- This recipe yields about 30 stuffed mushrooms, ideal for 10 servings.
- If you prefer not to use white cooking wine, substitute it with low-sodium chicken broth or white grape juice for a non-alcoholic option.
- For a different flavor twist, try adding finely chopped fresh thyme or rosemary in place of parsley and chives.
- Make sure to toast the pine nuts lightly to enhance their nutty flavor.
- Use fresh lemon zest for garnish to add an extra pop of brightness.
Nutrition
- Serving Size: 3 mushrooms
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 10 mg
