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, thyme, or chives); ¼ cup pine nuts, toasted; ¼ cup panko breadcrumbs; Lemon zest; Chopped fresh herbs; Toasted pine nuts

If you love a savory bite that’s bursting with flavor, this Irish Cheddar Stuffed Mushrooms Recipe is about to become your new favorite appetizer. Imagine tender white button mushrooms filled with a rich, creamy blend of goat cheese, caramelized shallots, and fresh herbs—all baked to golden perfection. Trust me, they’re as delicious as they sound and perfect for any get-together or cozy snack.

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’m always on the hunt for appetizers that are easy to make but impress a crowd—and these stuffed mushrooms check both boxes. Plus, the mix of tangy goat cheese with nutty pine nuts and a hint of lemon zest? Absolutely irresistible.

Flavor Explosion: Combines tangy, savory, and nutty flavors for a well-rounded bite.
Simple Ingredients: Uses common pantry staples and fresh herbs you can easily find.
Perfect for Entertaining: Makes about 30 mushrooms—plenty for sharing with 10 guests.
Vegetarian Friendly: A tasty option that’s meat-free without skimping on flavor.

Ingredients & Why They Work

When shopping for this recipe, I always pick the freshest white button mushrooms I can find—they’re the perfect size and texture for stuffing. Fresh herbs like parsley, thyme, or chives really brighten the filling, so don’t skip them!

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: Adds richness and helps cook the shallots to golden perfection.
Shallot: Provides a mild, sweet onion flavor when caramelized.
White cooking wine: Lifts and deepens the shallot flavor with a subtle acidity.
White button mushrooms: Tender and ideal for stuffing, with a mild earthy taste.
Salt: Enhances all the flavors.
Goat cheese: Creamy and tangy, it’s the star of the filling.
Lemon juice and zest: Adds a bright, fresh zing that balances the richness.
Worcestershire sauce: Brings a subtle umami depth.
Black pepper and garlic powder: Season the filling with a bit of warmth and savory notes.
Fresh herbs: Parsley, thyme, or chives add color and freshness.
Pine nuts: Toasted for a delicious nutty crunch.
Panko breadcrumbs: Add a light, crisp texture to the filling.
For garnish (lemon zest, herbs, pine nuts): Brighten up the final presentation and flavor.

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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

One of the best parts about the Irish Cheddar Stuffed Mushrooms Recipe is how easy it is to tailor each bite to your own taste buds. Whether you want to brighten it with more herbs or swap ingredients for dietary preferences, there’s plenty of room to get creative here!

Vegetarian Variation: I love making this recipe fully vegetarian by swapping out Worcestershire sauce for soy sauce, which keeps that umami flavor without any animal products. It’s just as delicious and perfect for friends with dietary restrictions.
Nut-Free Option: When pine nuts aren't an option, experimenting with finely chopped walnuts or even sunflower seeds adds a nice crunch and flavor twist. Toast them just like the pine nuts for the best aroma.
Herb Swaps: Fresh herbs really bring this dish to life. If you’re feeling adventurous, try rosemary or tarragon alongside parsley and chives to give your mushrooms an extra burst of earthiness.
Seasonal Twist: For a fall- or winter-inspired spin, a sprinkle of smoked paprika or a dash of nutmeg in the filling adds warmth and depth. Plus, roasted chestnuts make a lovely alternative to pine nuts!

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 the Oven

Begin by sliding your oven rack to the upper-middle position for even heat exposure. Preheat your oven to 400 degrees Fahrenheit so it’s nice and hot when it’s time to bake. Meanwhile, lightly spray a 9×13-inch baking dish or any 3-quart baking dish with nonstick cooking spray to keep those mushrooms from sticking and make cleanup a breeze.

Step 2: Caramelize the Shallots

Heat 1 teaspoon of olive oil in a medium non-stick skillet over medium heat. Add the diced shallots and stir frequently as they soften and turn golden, about 7 to 8 minutes. This caramelization builds a rich flavor base. Pour in ¼ cup white cooking wine and continue cooking until the liquid has evaporated completely, about 3 to 5 minutes. This step creates a beautifully fragrant and slightly sweet element for your filling.

Step 3: Prepare the Mushrooms

While the shallots are cooking, rinse 1 pound of white button mushrooms under cold water and gently pat them dry with paper towels to avoid sogginess. Remove and discard the stems, leaving just the caps intact for stuffing. Arrange the caps in your prepared baking dish. Brush them evenly with 2 tablespoons of olive oil and sprinkle lightly with salt. This light seasoning and oil will help the mushrooms stay tender and flavorful after baking.

Step 4: Make the Creamy Filling

In a small bowl, combine the caramelized shallots with 4 ounces of softened goat cheese, 1 tablespoon freshly squeezed lemon juice, and the zest from one lemon. Add in 1 teaspoon Worcestershire sauce, ¼ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, 2 tablespoons chopped fresh herbs (parsley, thyme, or chives are great choices), ¼ cup toasted pine nuts, and ¼ cup panko breadcrumbs. Mix everything thoroughly until you have a creamy, well-combined filling bursting with layers of flavor.

Step 5: Stuff and Oil the Mushrooms

Using a teaspoon, generously fill each mushroom cap with the cheese and shallot mixture. Don’t be shy—these are meant to be heaping little bites of bliss! Once all mushrooms are filled, brush the tops lightly with the remaining 2 teaspoons of olive oil. This step promotes a lovely golden finish while baking.

Step 6: Bake Until Golden and Tender

Slide the baking dish into your preheated oven and bake for 20 minutes. You’re looking for the tops of the stuffed mushrooms to turn a golden brown and the mushrooms themselves to become tender. Your kitchen will fill with enticing aromas, signaling that these bites are nearly ready to enjoy.

Step 7: Cool, Garnish, and Serve

Once out of the oven, let the mushrooms cool for about 5 minutes. This brief rest allows the flavors to settle and makes them easier to handle. Sprinkle additional chopped fresh herbs, a pinch of lemon zest, and some extra toasted pine nuts on top for a fresh, vibrant finish. Serve warm and watch them disappear fast!

Top Tip

These Irish Cheddar Stuffed Mushrooms are such a crowd-pleaser, and a few simple tips can help you nail them perfectly every time. Whether you're prepping for a party or just craving a savory snack, these suggestions come from plenty of experimenting and loving every bite.

Perfect Mushroom Prep: Make sure to pat your mushrooms dry very well after rinsing. Extra moisture can make the filling soggy and prevent that lovely golden top you want.
Shallot Caramelization: Take your time caramelizing the shallots — it’s worth the extra minutes. That deep, sweet flavor adds incredible depth to the filling.
Even Stuffing: Use a teaspoon to fill each mushroom generously but avoid overstuffing. This helps everything cook evenly and keeps the mushrooms intact.
Brush with Olive Oil: Brushing the tops and caps with olive oil before baking prevents drying out and gives you that irresistible golden color and slight crispness.

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

For a beautiful finishing touch, sprinkle more freshly chopped herbs like parsley or chives over the mushrooms right before serving. Add a little extra lemon zest for a burst of brightness and scatter a few toasted pine nuts on top for added crunch and nuttiness.

Side Dishes

These stuffed mushrooms pair wonderfully with simple green salads dressed with citrus vinaigrette or alongside some crusty artisan bread. They also complement roasted root vegetables or a light Irish soda bread, making your appetizer spread feel complete and satisfying.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. They maintain their flavor and texture well, making them perfect for a quick snack or next-day appetizer.

Freezing

You can freeze the stuffed mushrooms either baked or unbaked. To freeze unbaked, arrange the stuffed mushrooms on a tray in a single layer and freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. When ready, bake directly from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat, place the mushrooms in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This helps retain their crispy tops and warm, creamy filling without drying out.

Frequently Asked Questions:

Can I use other types of mushrooms for this recipe?

Absolutely! While white button mushrooms are classic and hold the filling well, cremini or baby bella mushrooms can also be used for a slightly earthier flavor.

Is there a substitute for goat cheese in this recipe?

Yes, you can substitute goat cheese with cream cheese or ricotta, but the tanginess of goat cheese really enhances the flavor profile. Adding a splash of lemon juice can help replicate that tang if you substitute.

Can I prepare these stuffed mushrooms ahead of time?

You can stuff the mushrooms a few hours ahead and keep them covered in the refrigerator, then bake just before serving to keep them fresh and warm.

How do I make this recipe vegetarian-friendly?

Simply use a vegetarian Worcestershire sauce or substitute it with soy sauce. This keeps the delicious umami flavor without using animal products.

Final Thoughts

Making this Irish Cheddar Stuffed Mushrooms Recipe is a joy from start to finish—the aroma while baking is already enough to make your mouth water! They’re perfect for sharing with friends and family or enjoying as a cozy solo treat. Whether you’re craving a flavorful appetizer or looking to impress guests with simple elegance, these mushrooms deliver every time. Happy cooking and even happier eating!