Football Sunday’s are a big day in our house. Kirby and I both know that means lots of snacking and of course, a little bit of beer 😉 Depending on the game some weekends can get a bit heated with Kirby and I fighting for opposing teams; He’s a cheese head and I am sadly a bears fan. With Sunday’s being our day of rest we try to get food prepped early so we can have lots of time to snuggle on the couch (and of course, Pinterest creep). These Goat Cheese Stuffed Mushrooms are definitely one of my new favorite appetizers. I’m a huge fan of cheese (who isn’t?) and goat cheese is one that I try and find as many dishes as possible to use it in.
We try to keep our appetizers fairly easy (Check out my Simple & Cheesy Crockpot Pepperoni Pizza Dip recipe) because we like to get crazy with our dinner recipes and don’t want to spend the entire day in the kitchen. Aside from the removing the stems – I tend to have an issue with this – the recipe is super quick and perfect for a semi healthy game day snack. I say semi healthy because there are a ton of people out there who cut cheese out of the diets on the reg. Kirby and I are definitely not those people and I hope I never have to.
If you’re interested in more goat cheese dishes check out my absolute favorite (and super simple) berry pecan salad recipe that I basically bring to any BBQ or party I attend. No shame.
I’m very aware December is quickly approaching (Anyone else a major Christmas lover?!) and I think these goat Cheese Stuffed Mushrooms would be the perfect Christmas Party appetizer that is sure to please your cheese loving friends.
Enjoy babes!
| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Servings |
Stuffed Mushrooms
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- 4 Ounces Goat Cheese
- 1/2 Tbsp Milk
- 1/2 Tbsp Herbes de Provence
- 18 Whole Cremini Mushrooms (about 8 ounce package)
- 1/4 Cup Gluten-Free Bread Crumbs
- 1 & 1/2 Tbsp Butter Melted
- 1/2 Tbsp Fresh Parsley Chopped
- 1 Tbsp olive oil
- 1/2 Tbsp Balsamic Vinegar
Ingredients
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- Preheat oven to 400 degrees
- Line a baking sheet with tin foil
- Remove the stems from the mushrooms and discard
- In a small bowl, mix the goat cheese with the herbes de Provence. Add the milk and combine.
- In another small bowl combine the breadcrumbs, parsley, butter
- Toss the mushrooms in the olive oil and balsamic
- Place the mushroom caps on the baking sheet
- Fill each mushroom with approximately 1 teaspoon of the goat cheese
- Top each mushroom with approximately 1/2 tablespoon of the bread crumb mixture
- Bake at 400 degrees for about 20 minutes, or until the bread crumbs are browned and crispy
- Allow the mushrooms to cool a bit before serving
- Serve warm
Find the original recipe at Girl Gone Gourmet
