This recipe is adapted from Kath Eats. Stuffed mushrooms will make a perfect appetizer for Thanksgiving (along with my carrot and sweet potato fries and butternut squash soup). They’re full of flavor and come in a perfect little package. You can easily double or triple this recipe depending on how many guests you have.
I didn’t want to waste the leftover mushroom stems so I added them into the goat cheese stuffing, very finely chopped (see pictures). I then cooked them with the chopped sage leaves. Use some crispy prosciutto (or bacon bits) in the stuffing and for garnish, but feel free to omit for a vegetarian option.
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Crisp up the prosciutto in a small pan and de-stem the mushrooms.
Finely chop up the mushroom stems.
Saute the finely chopped mushroom stems and sage. Mix all the ingredients together in a small bowl.
Stuff the mushroom caps with the goat cheese mixture and bake for about a half hour.
Goat Cheese Stuffed Mushrooms Recipe
Preheat oven to 375°F.
Cook chopped prosciutto into a small pan until crisp. Remove and set aside. Line mushrooms on a pan and lightly drizzle or spray olive oil on them to coat. Finely chop the leftover mushroom stems and add to the pan. Saute for about 3-4 minutes, then add chopped sage and cook for 2-3 minutes. Combine all ingredients into a small bowl with the goat cheese and mix thoroughly. Stuff cheese mixture into the mushrooms. Bake for about 25-30 minutes, until mushrooms are tender.
Total Time: 40 minutes
Yield: Makes 12 mushrooms
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I saw these on Kath’s site too and I am def gonna make them for Thanksgiving, great idea with the sage and prosciutto!
Thanks, once I saw the post I just had to make them!
Wow, this looks sooo good! I think you’ll like my twist on stuffed mushrooms with pesto! Check it out here: http://bit.ly/pestostuffedmushrooms
Thanks!
Thanks Amanda – Your mushrooms do look delicious, love the olive topping!