Grilled Mushrooms Stuffed with Herbed Goat Cheese

by lydia on July 14, 2011

I adore mushrooms in all their earthy meatiness, so succulent even, especially when grilled. This recipe idea Grilled Mushrooms Stuffed with Herbed Goat Cheese came to me one day and I just knew it would be a compliment pairing mushrooms with goat cheese on the grill. I was so sure it had never been done before, but alas, nothing new under the sun, right?! These babies are so great for a summer party, they make an awesome appetizer or side dish, not to mention leftovers.

I also made these mushrooms for a New Year’s Party this past year. I simply baked them instead and they were quite a hit. Super simple, so much more simple than making a complex stuffing for stuffed mushrooms.


Grilled Mushrooms Stuffed with Herbed Goat Cheese
Recipe type: Appetizer
  • 8-12 baby Bella mushrooms, or regular large white mushrooms (figure, 2 mushrooms per person)
  • 2 tablespoons olive oil
  • 5-ounce log of goat cheese
  • Fresh herbs such as rosemary, thyme, oregano, or chives
  • Coarse sea salt and cracked black pepper to taste
  1. Gently wipe off the mushrooms of any remaining dirt. Remove woody stem.
  2. Toss the mushrooms with olive oil, salt and pepper in a bowl.
  3. Prepare charcoal grill or turn on your gas grill.
  4. Over a medium high fire, grill your mushrooms until tender 5-7 minutes per side.
  5. In a small bowl, mix goat cheese with about 2 teaspoons of minced fresh herbs, sea salt and pepper.
  6. As soon as the mushrooms are off the grill, spoon the goat cheese mixture into each mushroom and let sit for a few minutes so the cheese can soften and slightly melt.
  7. These can also be baked as well. Bake at 350 for 20 minutes until mushrooms are tender.
  8. Serve as a wonderful appetizer during a summer gathering. These make great leftovers.

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{ 1 comment }

Mushrooms Canada July 14, 2011 at 2:07 pm

These look yummy! I just love stuffed mushrooms… I’m lucky if there are any leftover!
– Brittany

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