Goat Cheese Stuffed Mushrooms make a wonderful party appetizer or side dish. These mushrooms are filled with a creamy mixture of tangy goat cheese, cream cheese, crumbled bacon, diced onion, and jalapeño – and are topped with toasted breadcrumbs. A real crowd pleaser!
Best Stuffed Mushrooms
I’ve made many versions of these stuffed mushrooms – plain ones, some with spinach added, and then some with browned sausage. THESE however, are my favorite. I can’t help but to love the little kick of jalapeño in everything, but hey, if you don’t like spicy, just remove the seeds. The jalapeño still adds a ton of flavor!
And then there is the goat cheese. The tangy cheese that has become our new go-to cheese on salads and everything else. Have you tried Fried Goat Cheese? It’s SO good in salads!
The bacon in these adds a nice salty bite as well. I recommend baking a bunch of bacon in the oven, and keeping them in your freezer for recipes like these. You only need a few slices in these delicious mushrooms.
- Mushrooms – I used some large Cremini mushrooms that worked perfect for stuffing. You could use a large white mushroom as well.
- Jalapeno & Bacon – Sounds like a nice combo, huh? Spicy and salty adds such nice flavor to these mushrooms. No boring food around here.
- Cheese – A combo of cream cheese and herbed goat cheese is recommended. However, you could use all goat cheese if you want even more tang!
- Bread Crumbs – The toasted bread crumbs on top are a must. I also added a sprinkle of parmesan cheese as well.
How to make this recipe
Prep mushrooms. Use some damp paper towel to gently clean the mushrooms. You should never submerge mushrooms in water because they will be mushy! Then remove the stems and dice them up. Set the mushrooms on a baking sheet prepared with a rack.
The baking rack will allow for the natural mushroom liquid to drop below it, and then your mushrooms won’t be sitting in the sogginess!
Sauté veggies. Heat a pan to medium-high heat. Add some olive oil and then the diced onions, jalapeños, and diced mushroom pieces. Add a sprinkle of salt and cook until softened. Add the garlic and crumbled bacon – and cook a minute longer.
Combine filling. In a mixing bowl, combine the cream cheese, goat cheese, and the veggie/bacon mixture. Use a hand mixer to cream everything together.
Stuff mushrooms. Use a spoon to add the stuffing mixture to the cavity of the mushrooms. Use all the filling and pile it up.
Toast breadcrumbs. Toast the breadcrumbs in a bit of olive oil until slightly browned and toasty. This will take just a few minutes.
Dip mushrooms. Drizzle the mushroom filling with some olive oil. Then take them, one at a time, and dip into the toasted breadcrumbs. Pack as much on the tops as you can. Place them back on the baking sheet. Then add a sprinkle of freshly grated parmesan cheese.
Bake. Bake stuffed mushrooms for 20-25 minutes, or until heated through and slightly browned on top.
The mushrooms will still sweat a little bit of liquid after baking. So I recommend placing them on a bit of paper towel to absorb it before adding them to a party platter.
Goat Cheese Stuffed Mushrooms
For the mushrooms:
- 1 Tablespoon olive oil
- 18 whole cremini mushrooms – large ones for stuffing
- 1/4 cup yellow onion – diced
- 1 medium jalapeno – diced (with or without seeds)
- 3 cloves garlic – minced
- salt and pepper – to taste
- 4 slices cooked bacon – diced
- 4 oz. cream cheese
- 4 oz. herbed goat cheese
- 1 Tablespoon olive oil
- 1/2 cup Panko bread crumbs
- 2 Tablespoons freshly grated parmesan cheese
- Preheat oven to 375 degrees. Use a large baking sheet with parchment paper. Top it with a baking rack.
- Clean mushrooms with a damp paper towel. Remove stems (save them for the stuffing mixture) and place mushrooms in baking pan, top side down. Then dice the mushroom stems.
- Toast the breadcrumbs in a little bit of olive oil over medium-high heat until browned, just a few minutes. Set aside.
- Use the same pan and heat to medium-high heat. Add olive oil and then the diced onions, mushroom stems, and jalapeños. Cook for 3-4 minutes, or until softened. Add crumbled bacon, garlic, salt, and pepper – and cook for another minute or so.
- To a mixing bowl, combine the cream cheese, goat cheese, and the sautéed veggies and bacon. Use a hand mixer to combine well.
- Spoon stuffing mixture into mushroom caps, heaping it up and using all of the mixture.
- Drizzle a bit of olive oil over the tops of the mushroom filling. Then dip them each into the toasted breadcrumbs, trying to get as much to stick as possible. Add a sprinkle of freshly grated parmesan cheese on top.
- Bake mushrooms for 20-25 minutes. Serve immediately.
- Choose large mushrooms for this recipe.
- Use a damp paper towel to clean the mushrooms.