Description
Irish Cheddar Stuffed Mushrooms are a savory appetizer featuring button mushrooms filled with a creamy mixture of goat cheese, caramelized shallots, fresh herbs, and toasted pine nuts. Baked to golden perfection and garnished with lemon zest and extra herbs, these bite-sized treats offer a delightful combination of flavors perfect for any gathering or party.
Ingredients
Units
Scale
For the Mushrooms
- 3 Tablespoons olive oil, separated
- 1 small shallot, diced small
- 1/4 cup white cooking wine
- 1 pound white button mushrooms
- Salt, to taste
For the Filling
- 4 ounces goat cheese, softened
- 1 Tablespoon freshly-squeezed lemon juice
- Zest from 1 lemon
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 2 Tablespoons chopped fresh herbs (such as parsley, thyme, or chives)
- 1/4 cup pine nuts, toasted
- 1/4 cup panko breadcrumbs
For Garnish
- Lemon zest
- Chopped fresh herbs
- Toasted pine nuts
Instructions
- Preheat Oven: Move the oven rack to the upper-middle position and preheat the oven to 400 degrees Fahrenheit.
- Prepare Baking Dish: Lightly spray a 9×13-inch or any 3-quart baking dish with nonstick cooking spray to prevent sticking.
- Caramelize Shallots: In a medium non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced shallots and cook, stirring frequently, 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 shallots cook, rinse the mushrooms and pat dry. Remove and discard stems. Place mushroom caps on the prepared baking dish. Brush mushrooms with the remaining 2 tablespoons of olive oil and sprinkle lightly with salt.
- Make Filling: In a small bowl, combine caramelized shallots, softened goat cheese, lemon juice, lemon zest, Worcestershire sauce, black pepper, garlic powder, chopped fresh herbs, toasted pine nuts, and panko breadcrumbs. Mix thoroughly until creamy and well combined.
- Stuff Mushrooms: Spoon a heaping teaspoon of the filling into each mushroom cap, pressing gently to fill well.
- Oil the Tops: Brush the tops of the stuffed mushrooms with the remaining 2 teaspoons of olive oil to aid browning during baking.
- Bake: Place the baking dish in the oven and bake for 20 minutes, until the mushroom tops are golden brown and the filling is heated through.
- Cool and Garnish: Remove from oven and cool for 5 minutes. Garnish with additional lemon zest, chopped fresh herbs, and toasted pine nuts before serving.
Notes
- This recipe yields approximately 30 stuffed mushrooms.
- If white cooking wine is unavailable, substitute with chicken broth or white grape juice for a similar flavor profile.
- Use fresh herbs such as parsley, thyme, or chives for the best flavor.
- Ensure mushrooms are dried well after rinsing to prevent sogginess.
- For a vegetarian version, verify Worcestershire sauce is vegetarian-friendly or substitute with soy sauce.
Nutrition
- Serving Size: 3 mushrooms
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 8 mg
