Stuffed Mushrooms: an easy appetizer
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Make-Ahead Stuffed Mushrooms with Goat Cheese and Pine Nuts

Make-Ahead Stuffed Mushrooms with Goat Cheese and Pine Nuts are a great Thanksgiving appetizer that you can make the day before!
Course Appetizer
Cuisine American
Keyword holiday, stuffed mushrooms
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 servings
Calories 127kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

  • 3 Tablespoons olive oil separated
  • 1 small shallot diced small
  • ¼ cup Holland House 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

FOR GARNISH:

  • Lemon zest
  • Chopped fresh herbs
  • Toasted pine nuts

Instructions

  • 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.

Nutrition

Serving: 3stuffed mushrooms | 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: 9% | Vitamin C: 5% | Calcium: 11% | Iron: 7%