Goat Cheese Stuffed Mushrooms

These bite-size goat cheese stuffed mushrooms are filled with fragrant herbs and delicious cheese, and are a quick and easy vegetarian side dish or appetizer.Serving size: 1 stuffed mushroom.

📝 Ingredients

• 1 tablespoon olive oil
• 2 green onions, diced
• 1 sprig rosemary
• 1/2 teaspoon sea salt
• 2 garlic cloves, finely diced
• 4 ounces cream cheese, softened (See Recipe Notes)
• 4 ounces goat cheese
• 2 pints (~20) baby Portobello mushrooms OR white button mushrooms, stems removed

👨‍🍳 Instructions

1. 1Heat olive oil in a pan over medium heat.
2. 2When the oil begins to shimmer and the pan is hot, add the green onion, rosemary, salt, and garlic. Cook about 2 minutes, until onions have softened and the garlic is fragrant. Remove from heat.
3. 3Add both cheeses and the green onions and garlic mixture to a mixing bowl. Stir with a spoon until blended.
4. 4Preheat oven broiler.
5. 5Use a small spoon to add the filling to each mushroom, filling the space where the stem used to be.Tip: Filling amount is approximate, and the amount you need will depend on the size of the mushrooms you use. Any extra filling can be used as a dip or cracker spread.
6. 6Set the mushrooms on a baking sheet. (You may need to use 2 baking sheets, depending on the size of your mushrooms.)Tip: Leave at least 1" in between each mushroom, because the juice that leaks out of the mushrooms as they cook could make the mushrooms soggy if they're too close together.
7. 7Broil the mushrooms 8-10 minutes, or until the mushrooms are softened and the cheese is golden.
8. 8Allow mushrooms to cool 1-2 minutes, and serve.
9. 9Prep Ahead: Up to 1 day ahead, stuff the mushrooms, set on a baking sheet, and tent with foil. Wait to broil until just before serving.Make Ahead: Up to 1 day ahead, fully cook the mushrooms. Leave them on the baking sheet, and cover with foil. Put them in the refrigerator. When you're ready to serve them, broil the mushrooms again for about 3 minutes (or until cheese is hot).