Recipe by jenny662
"A local restaurant in North Carolina made these. I loved them, but they were horribly expensive. So I figured out how to make them on my own. They are truly rich and delicious. Serve about 6 each as an appetizer. The filling is soft and creamy, if you prefer a firmer filling add an egg white to the cheese mixture."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
medium fresh mushrooms, stems removed
1 (8 ounce) package
1 (4 ounce)
package goat cheese crumbles
finely chopped onion
mushroom stems, chopped
finely chopped garlic
I AM THE OP. I made these recently and have some notes for you all. (1) The recipe was changed from original for some reason when posted here by AR. You only need one large skillet. Use half the butter, cook half the caps, removing those that are done, adding more butter and cooking the rest. Do not overcook or they become mushy. Keep them somewhat firm. (2) Neufchatel is a type of cream cheese with a milder flavor and sold right next to the regular c.c. in the store. (3) To make a thicker filling, add a tbsp. or two of plain breadcrumbs, not egg white. (4) Do not overlook the step of adding the finely chopped raw stems to the filling! This gives it more body and a bit of texture, and helps to thicken it up a little. (5) I used a cookie press and a very large star-type tip to fill the caps. Much faster, easier, and nicer looking. (6) I tried something new--After cooking and draining all the 'shrooms ("cup" down in the colander, by the way) I put the drained juice back into the hot pan along with whatever juices were still in the pan from cooking. I lowered the heat and simmered and reduced it until dark and slightly thick, about 5 minutes, stirring constantly. I added 2 tbsp. of butter and the garlic and continued with the recipe. It made them very savory with a concentrated mushroom flavor. Try it both ways and see which you like better! Enjoy!
Good, but my family found them WAY too rich. The filling was too creamy as well. I like a stiffer filling in my mushrooms. I will not make this again.
No complaints here! I changed a few things to suit my family's taste. Instead of goat cheese, I used feta and subbed green onions for the white onion. I also used much less butter when sauteeing the caps. This is a recipe that I would make for company.
These were a big hit - I was kind of surprised b/c mushrooms are usually not popular in my circle. But I had to use up some goat cheese so I thought I'd give it a try. WOW! Here is what I did: 1. cooked the sauteed the minced onion and stem pieces in a little butter 2. added some fresh spinach (for color) & a clove of garlic 3. let the onions & mushrooms cool 4. them mixed mushroom mixture with mozzarella cheese and goat cheese added some bread crumbs 5. broiled for 10 minutes until golden color 6. I omitted the butter drizzling thing They went really fast!
I have made these twice now and my boyfriend loves them- he doesn't even like mushrooms! I like to add half a cup of italian breadcrumbs to my stuffing and sprinkle parmesan cheese on top as well. Yummy! :)
I made these for a football party and they were a big hit. Everyone loved them. The recipe made a lot of filling and I used some of the leftover for a dip, but it was better as a stuffing. Also I skipped the last step where you drizzle the garlic butter over everything, because I thought they were buttery enough. Great recipe!
They were a little too "cheesy" for me, but my friend liked them a lot! Like some other reviews, I changed the goat cheese to feta & the onion to green onion. (Although I do love goat cheese!) I also changed the butter to olive oil & used much less. I think the only other thing I might do differently is to maybe up the time under the broiler to 10 minutes--I added 2 more minutes after the 5 minutes & I still thought they needed more time.
Cooked this for Christmas. I skipped the last drizzle step and instead, sauteed the stems and garlic in the pan after cooking the mushrooms and just added that to the filling. Plus, I wasn't sure if the recipe called for Neufchatel or cream cheese and since I don't like blue cheeses anyway, I substituted the Neufchatel for fresh mozzarella. Great!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Stuffed Mushroom Appetizer
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 307
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Ham and melted Swiss combine with a tangy spread on soft party rolls.
Baked mushrooms are stuffed with seasoned crabmeat.
Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.