Disclosure: This post for Make-Ahead Stuffed Mushrooms has been compensated by Holland House Cooking Wine. As always all opinions are mine alone.
Make-Ahead Stuffed Mushrooms with Goat Cheese and Pine Nuts are a great Thanksgiving appetizer that you can make the day before!
Today, I’m sharing with you a recipe that will help make Thanksgiving Day cooking a snap! This fabulous Thanksgiving appetizer can be made ahead of time, and baked minutes before serving!
I LOVE goat cheese, and I love putting it in just about everything! With these Stuffed Mushrooms, the combination of goat cheese, toasted pine nuts, and caramelized shallots makes them irresistible!
I love stuffed mushrooms, but sometimes they are a little one-note, and you can’t distinguish the different flavors. That’s why I love to build in extra flavors.
Building flavors begins with caramelizing the shallots, and then simmering them in Holland House White Cooking Wine until all of the liquid evaporates. As if that wasn’t enough to stuff the mushrooms with, I add in creamy goat cheese, toasted pine nuts, lemon zest and juice, and a little bit of panko breadcrumbs to bind everything together.
I love using Holland House Cooking Wines in my recipes because they enhance the flavor of every savory dish like with these Make-Ahead Stuffed Mushrooms.
HOW TO MAKE THESE STUFFED MUSHROOMS AHEAD OF TIME:
- Make the recipe up to Step 6, then cover the mushrooms with plastic wrap and place them in the refrigerator until you’re ready to bake them.
- When you’re ready to bake the mushrooms, you’ll need to add a couple of minutes to the baking time because they’re chilled.
- You can prep these stuffed mushrooms and keep them in the refrigerator up to 2 days ahead of time.
COOK’S NOTE – MAKE-AHEAD STUFFED MUSHROOMS:
- In this recipe I simply call for “chopped fresh herbs”. I write this, because there are SO many fresh herbs that will go nicely with these stuffed mushrooms. I know Thanksgiving cooking can get a little pricey, so use whatever herbs you have from other recipes you’re making.
- My favorite herbs for this dish:
- Green onions
- My favorite herbs for this dish:
Are you hosting Thanksgiving dinner? Then you’ll want to print out my 5-Paged Thanksgiving Planner!
- 3 Tablespoons olive oil, separated
- 1 small shallot, diced small
- ¼ cup Holland House White Cooking Wine
- 1-pound white button mushrooms
- 4 ounces goat cheese, softened
- 1 Tablespoon freshly-squeezed lemon juice + the zest from 1 lemon
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 2 Tablespoons chopped fresh herbs* (*see note above)
- ¼ cup pine nuts, toasted
- ¼ cup panko breadcrumbs
- FOR GARNISH:
- Lemon zest
- Chopped fresh herbs
- Toasted pine nuts
- Move oven rack to upper-middle position, and preheat oven to 400 degrees F.
- Lightly spray baking sheet or 3-quart baker with nonstick cooking spray.
- In non-stick skillet, add 1 teaspoon olive oil and preheat pan over medium heat. Add shallots, and cook, stirring often, until softened and golden, about 7-8 minutes. Stir in Holland House White Cooking Wine and cook until all of the liquid is evaporated, about 3-5 minutes.
- Meanwhile, rinse the mushrooms, pat them dry, and remove and discard the stems. Place the mushrooms on the baking sheet/baker and brush 2 tablespoons of olive oil over all the mushrooms, and then sprinkle lightly with salt.
- In a small bowl combine caramelized shallots, goat cheese, lemon juice & zest, Worcestershire sauce, pepper, garlic powder, herbs, pine nuts, and panko. Mix until creamy and combined.
- Fill each mushroom with a heaping teaspoon-full of the filling.
- Brush the tops of the mushrooms with the remaining 2 teaspoons of olive oil.
- Bake for 15-20 minutes, or until the tops of the stuffed mushrooms are browned. Cool for a couple of minutes, garnish with herbs, lemon zest, and toasted pine nuts. Serve.
Makes about 30 stuffed mushrooms.