Description
These Irish Cheddar Stuffed Mushrooms are a flavorful appetizer featuring tender white button mushrooms filled with a creamy mixture of goat cheese, caramelized shallots, fresh herbs, lemon, and toasted pine nuts. Baked until golden and garnished with extra herbs, lemon zest, and pine nuts, they offer a delightful combination of tangy, savory, and nutty flavors perfect for any gathering or 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, thyme, or chives)
- ¼ cup pine nuts, toasted
- ¼ 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 baking dish or any 3-quart baking dish with nonstick cooking spray.
- Caramelize Shallots: In a medium non-stick skillet, add 1 teaspoon olive oil and heat over medium heat. Add the diced shallots and cook, stirring frequently, until softened and golden, about 7 to 8 minutes. Stir in the white cooking wine and cook until the liquid has evaporated completely, about 3 to 5 minutes.
- Prepare Mushrooms: Rinse the mushrooms under cold water and pat them dry with a paper towel. Remove and discard the stems. Arrange the mushroom caps on the prepared baking dish. Brush the mushrooms evenly with 2 tablespoons of olive oil and sprinkle lightly with salt.
- Make Filling: In a small bowl, combine the caramelized shallots, softened goat cheese, lemon juice and zest, Worcestershire sauce, black pepper, garlic powder, chopped fresh herbs, toasted pine nuts, and panko breadcrumbs. Mix thoroughly until the filling is creamy and well combined.
- Stuff Mushrooms: Using a teaspoon, fill each mushroom cap generously with the cheese and shallot mixture.
- Brush Tops: Brush the tops of the stuffed mushrooms with the remaining 2 teaspoons of olive oil.
- Bake: Place the stuffed mushrooms in the oven and bake for 20 minutes, or until the tops are nicely browned and the mushrooms are tender.
- Cool and Garnish: Remove from the oven and allow to cool for 5 minutes. Garnish with additional chopped fresh herbs, lemon zest, and toasted pine nuts before serving.
Notes
- This recipe makes about 30 stuffed mushrooms, perfect for serving 10 people as an appetizer.
- If you don’t have white cooking wine, you can substitute chicken broth or white grape juice.
- For fresh herbs, consider parsley, thyme, or chives to complement the flavors.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden brown, about 3 to 5 minutes.
- If you prefer a vegetarian version, ensure the Worcestershire sauce is vegetarian or substitute it with soy sauce.
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg
