herb & cheese filled mushroom caps are a cheesy, melty fun way to entertain that are whipped up quick and gone even quicker!
Here we go again! I realized from the last few posts, that clearly I love cheese, but I also noticed that goat cheese is such an amazing and versatile cheese to work with! It is creamy and spreads nicely, which makes it great to use in so many dishes! It also has a great flavor that can stand strong on it’s own, but doesn’t necessarily overpower everything it touches. The tanginess does so much to compliment so many flavors and you can really see that here!
The mushroom is such an understated food item. It’s texture is unique and rubbery but with a bit of sponginess to it. Plus, it’s very hearty and holds its form well when cooked, so of course it made the perfect vessel for our goat cheese! Not to mention, it has such a neutral flavor that it really let’s the herby goat cheese shine!
All you need to do is pop out the stems and clear any remains from inside the cap and then take your herby mix of cheese and stuff it in, cover with more cheese and then bake! Could there be anything easier! So when you have guests coming and you want to look fancy without feeling like you’ve slaved over a hot stove all day, this is your go to….along with our Sweet Potato Crostini, Fruit & Nut Goat Cheese Pops, and our Cranberry Brie Flatbread!
These caps are a cheesy, melty fun way to entertain that are whipped up quick and gone even quicker!
- 10 mushrooms caps, stems removed
- 4 ounces goat cheese
- 1/4 tsp parsley, dried
- 1/4 tsp rosemary, dried
- 1/8 tsp sage, dried
- 1/4 cup parmesan, shredded
- chives, minced (garnish)
Preheat oven to 350 degrees F. Prepare a parchment lined baking sheet.
Mix goat cheese and herbs. Lay mushrooms down on baking sheet and fill to the top edge of mushroom. Sprinkle lost of parmesan over each piece. Bake 20 minutes, rotating the pan after 10. Sprinkle chives onto hot mushrooms. After cooling a bit, serve!
Feel free to switch the herbs or the cheese! Feta or blue cheese or gorgonzola! Add zaatar or sumac!