Roasted Red Pepper and Goat Cheese Stuffed Mushrooms
A sophisticated yet simple appetizer featuring plump mushrooms filled with a creamy red pepper and goat cheese mixture, roasted to golden perfection. This Mediterranean recipe, ready in about 30 minutes, pairs mushrooms, roasted red peppers, goat cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 50 calories and feeds 12, 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.
Ingredients
- 12 large white, stems removed mushrooms
- 1/2 cup, drained and chopped roasted red peppers
- 1/4 cup goat cheese
- 1 tbsp fresh, chopped parsley
- 1/4 tsp garlic powder
- 2 tbsp olive oil
- pinch salt
- pinch black pepper
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Instructions
- Step 1: Preheat oven to 375°F. Arrange 12 large white mushrooms (stems removed) in a single layer on a baking sheet.
- Step 2: In a small bowl, mix 1/2 cup chopped roasted red peppers, 1/4 cup goat cheese, 1 tbsp chopped parsley, 1/4 tsp garlic powder, and a pinch each of salt and black pepper.
- Step 3: Spoon mixture into each mushroom cap, filling about 3/4 full. Drizzle with 2 tbsp olive oil.
- Step 4: Bake for 15-18 minutes until mushrooms are tender and filling is golden. Let cool for 5 minutes before serving.
