Mushroom Caps Stuffed with Goat Cheese and Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Elegant mushroom caps filled with creamy goat cheese and fresh thyme, baked until golden for an effortless appetizer. This Mediterranean-inspired vegetarian recipe, ready in about 30 minutes, pairs cremini mushrooms, goat cheese, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place 12 large cremini mushroom caps upside down on a baking sheet to drain for 5 minutes.
  2. Step 2: In a small bowl, combine 1/4 cup crumbled goat cheese, 1 tbsp fresh thyme leaves, 1/4 cup breadcrumbs, and a pinch of salt and 1/4 tsp black pepper.
  3. Step 3: Spoon the cheese mixture evenly into each mushroom cap, pressing gently to fill. Drizzle with 1 tbsp olive oil.
  4. Step 4: Bake for 15-20 minutes until the mushrooms are tender and the filling is golden brown.

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