These Goat Cheese Stuffed Mushrooms are a great Thanksgiving or any time appetizer you can make the day before!

It costs approximately $14.32 to make these stuffed mushrooms. The recipe makes ten servings and costs about $1.43 per serving.

A spoon ;siting up one of the goat cheese Stuffed Mushrooms from a serving platter.

Cheese Stuffed Mushrooms

Today, I’m sharing 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 stuffed mushrooms; they are a classic appetizer. But sometimes, they’re 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 cooking wine until all liquid evaporates. 

As if that wasn’t enough to stuff the mushrooms with, I add creamy goat cheese, toasted pine nuts, lemon zest, juice, and some panko bread crumbs to bind everything together.

What You’ll Love About Make Ahead Stuffed Mushrooms:

  • Flavor: ​Adding goat cheese sets these stuffed mushrooms apart from other recipes. The tanginess of the goat cheese pairs well with the savory mushrooms. They have a ton of flavor!
  • Make Ahead Recipe: You can make this recipe up to two days in advance, making your prep for holiday dinners easier.
  • Easy Stuffed Mushroom Recipe: I’ve made this recipe multiple times and have created simple steps to make these the best. Easy appetizers are a must for the holidays.
Two cheese stuffed mushrooms stacked on top of each other.

Ingredients and Estimated Cost:

Per Serving Cost: $1.43

Recipe Cost: $14.32

  • 3 Tablespoons olive oil – $0.36
  • 1 small shallot – $0.07
  • ¼ cup Holland House White Cooking Wine – $0.64
  • 1 pound white button mushrooms – $4.29
  • 4 ounces goat cheese – $4.99
  • 1 Tablespoon lemon juice + zest from 1 lemon – $0.58
  • 1 teaspoon Worcestershire sauce – $0.13
  • ¼ teaspoon freshly ground black pepper – $0.02
  • ¼ teaspoon garlic powder – $0.02
  • 2 Tablespoons fresh herbs – $0.60
  • ¼ cup pine nuts – $2.30
  • ¼ cup panko breadcrumbs – $0.32

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in November 2023.

All of the ingredients needed to make this recipe.

How To Make Goat Cheese Stuffed Mushrooms:

***For complete recipe instructions and a recipe video, see the recipe card below.

  1. First, preheat the oven to 400 degrees f and spray a rimmed baking sheet with nonstick cooking spray. Then, preheat a skillet with a little olive oil. 
  2. Next, cook shallots until soft and golden. Add in cooking wine and cook for three to five minutes.
  3. While the shallots are cooking, rinse, dry, and clean the mushrooms. Place them on the baking sheet, brush on olive oil, and sprinkle on salt. 
  4. Mix together the remaining ingredients until creamy. 
  5. Fill the mushroom cavities with a teaspoon full of the cheese mixture and then brush on the remaining oil.
  6. Finally, bake in the preheated oven for 15-20 minutes. Garnish with desired toppings and serve. 

A picture collage showing how to make this recipe.

Recipe Variations

This recipe calls for “chopped fresh herbs.” I write this because many fresh herbs will go nicely with these stuffed mushrooms. Thanksgiving cooking can get a little pricey, so use extra herbs from other recipes.

  • My favorite herbs for this dish:
    • Green onions
    • Chives
    • Thyme
    • Sage
    • Rosemary
    • Parsley

Storage Tips

MAKE AHEAD: You can prep these stuffed mushrooms and keep them in the refrigerator up to two days ahead of time. Make the recipe up until baking them.  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.

STORE: Store the stuffed mushrooms in an airtight container in the fridge for up to five days. 

FREEZE: Place the stuffed mushrooms on a baking sheet lined with parchment paper. Freeze the mushrooms for 1 hour or until they are solid. Then, transfer the mushrooms to a freezer-safe bag or container for 3 months.

THAW: Thaw the stuffed mushrooms overnight in the refrigerator.

REHEAT: Once thawed, place the mushrooms on a baking sheet and bake at 499 degrees F for 15-20 minutes.

Goat Cheese Stuffed Mushrooms Recipe FAQs:

Can you freeze stuffed mushrooms?

Yes, you can freeze stuffed mushrooms. You can make them ahead of time and then freeze them in an airtight container before baking them. Pull them out before you need them, and then bake them. Or you can assemble them, bake them, and then freeze them. When ready to use them, pull them out of the freezer and reheat them. 

What mushrooms are best for stuffed mushrooms? 

I prefer regular white button mushrooms or cremini mushrooms when making stuffed mushrooms. When selecting mushrooms, you want to look for mushrooms that are about the same size to ensure they cook evenly. The mushrooms in the pictures are white. They have a mild flavor, which perfectly matches the delicious sausage filling.

Should you wash mushrooms before stuffing them?

Just fill a bowl of water and dump the mushrooms in it. Softly rub the dirt off with your hands and then transfer them to a towel, where you will pat dry the mushrooms with another towel.

The stuffed mushrooms appetizer on a white serving platter.

How do you keep stuffed mushrooms from getting soggy?

The key to helping your mushrooms not get soggy is not to soak them in water when cleaning them. See my notes on how to clean the mushrooms properly

How To Make 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 few 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.

More From Food Folks and Fun:

  1. Baked Chicken Thighs
  2. Italian Soda
  3. Shirley Temple Drink

Are you hosting Thanksgiving dinner? Then, you’ll want to print out my 5-page Thanksgiving Planner!

Two Stuffed Mushrooms stacked on top of each other, one is bitten into.
4.78 from 9 votes

Make-Ahead Stuffed Mushrooms

Recipe Cost $ $14.32
Serving Cost $ $1.43
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
10 servings
Make-Ahead Stuffed Mushrooms with Goat Cheese and Pine Nuts are a great Thanksgiving appetizer that you can make the day before!


  • 9×13-inch baking dish or any 3-quart baking dish
  • medium non-stick skillet
  • wooden spoon
  • pastry brush
  • curring board
  • chef's knife


  • 3 Tablespoons olive oil separated
  • 1 small shallot diced small
  • ¼ cup white cooking wine
  • 1 pound white button mushrooms
  • salt
  • 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


  • 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 medium 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 and 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 5 minutes, garnish with herbs, lemon zest, and toasted pine nuts. Serve.



  • Makes about 30 stuffed mushrooms.
  • Instead of cooking wine, you can use chicken broth or white grape juice. 


Serving: 3mushrooms | Calories: 127kcal | Carbohydrates: 4.22g | Protein: 5.06g | Fat: 10.65g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 208mg | Fiber: 1.2g | Sugar: 1.76g | Vitamin A: 450IU | Vitamin C: 4.1mg | Calcium: 110mg | Iron: 1.3mg

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Recipe Rating


  1. Luci's Morsels says:

    I love stuffed mushrooms! This recipe certainly doesn’t look like it would disappoint. I may have to add this to my Thanksgiving Day appetizer spread.

    1. Yay, I hope you do. 🙂

  2. Cynthia | What A Girl Eats says:

    I LOVE stuffed mushrooms! I always keep cooking wine on hand.

    1. I love stuffed mushrooms, too!

  3. J’adore stuffed mushrooms so much!! Absolutely spot on!

  4. Stuffed mushrooms sounds like a perfect appetizer
    I love to try this ! My mother will be super excited to try this dish …
    Thanks for such a lovely recipe!

  5. Bintu | Recipes From A Pantry says:

    These look incredible! I find that stuffed mushrooms are always a popular appetizer at parties!

  6. Would be a very scrumptious and popular dish within the household.