Easy Stuffed Mushroom Caps. My husband and I like to prepare lighter dinners especially in the summer months. This easy recipe is finished in about 20 minutes including prep and cooking time. I make these easy stuffed mushroom caps to serve warm with a nice crispy salad.
You’ll need some larger cremini mushroom caps. Sometimes you can find them pre-packaged as “stuffing mushrooms” in your grocer’s produce section. You could use smaller ones or the bigger portobellos and adjust the amount of filling in each mushroom.
Start by preheating your oven to 350 degrees Fahrenheit. Then clean the mushroom caps. Place the mushroom caps gill-side-up on a parchment-lined baking sheet. I don’t like to use foil because the mushrooms can stick. Then stir together softened goat cheese, grated Kerrygold Dubliner cheese, a pinch or two of Trader Joe’s Mushroom Umami Seasoning, a pinch of garlic powder, and some minced Italian parsley. Stir the cheese mixture until combined. Fill the mushroom caps with the cheese mixture. Bake the filled mushroom caps for about 10 – 15 minutes or until the mushrooms have cooked through and the cheese filling is melty. You can broil the cheese until it turns a nice golden brown.
Serve these Easy Stuffed Mushroom Caps with a side salad or as an appetizer to a steak dinner.
If you are a stuffed mushroom fan, try my Baked Stuffed Portobello Mushroom Caps with Italian Sausage and my Stuffed Mushroom Caps with Brie, Ham and Dried Cranberries. Have a mushroom feast!
From the kitchen of A Food Lover’s Delight….
Easy Stuffed Mushroom Caps
8 large cremini mushroom caps, cleaned and stemmed
3 oz. softened goat cheese
2 oz. grated Kerrygold Dubliner cheese
A couple pinches of Trader Joe’s Mushroom Umami Seasoning
One pinch of garlic powder
2 T minced Italian parsley, divided
1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a baking sheet with parchment paper. Don’t use aluminum foil as the mushrooms may stick.
3. Arrange the mushroom caps on the parchment on the baking sheet.
4. In a small bowl, mix together the goat and Dubliner cheeses, mushroom seasoning, garlic powder and 1 T of the minced parsley.
5. Fill the mushroom caps with the cheese mixture.
6. Bake the filled mushroom caps until the mushrooms are done and the cheese has melted through.
7. Broil for a minute or two for a more golden brown color on the melty cheese filling.
8. Remove the mushroom caps to serving plates, garnish with the remaining minced parsley, and serve!
Serves 2 as a main course or serves 4 as an appetizer. Offer with my Colorful Chopped Salad and a glass of red or white wine. Or serve by themselves as an appetizer.
Variations: Use different cheeses. Add some breadcrumbs on top of the cheese mixture for some crunch. Use different herbs such as oregano or basil or even a spoonful of pesto in the cheese mixture. Chop some sun-dried tomatoes to add to the cheese mixture. If you can’t find the TJ’s Mushroom Umami seasoning, add a pinch of dried red pepper flakes and some salt to the cheese mixture.
Order some Trader Joe’s Mushroom Umami Seasoning at Amazon:
Order some Kerrygold Dubliner cheese through Whole Foods Market via Amazon:
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