Stuffed Mushrooms with Goat Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump portobello mushrooms filled with a creamy goat cheese and herb mixture, baked to perfection and finished with a drizzle of balsamic glaze for tangy contrast. This mediterranean-inspired vegetarian (vegan option, dairy free) ready in about 45 minutes pairs (large) portobello mushroom, crumbled goat cheese, chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Clean 8 portobello mushrooms thoroughly and gently remove stems, reserving 1 tbsp of the gills for later use.
  2. Step 2: In a bowl, mix 1 cup crumbled goat cheese with 1/4 cup chopped parsley, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp pepper. Stuff each mushroom cap generously with the mixture, pressing to compact.
  3. Step 3: Place mushrooms on a baking sheet. Brush the reserved mushroom gills and 1 tbsp olive oil over the stuffed caps. Bake for 20-25 minutes until the mushrooms are tender and the cheese is golden and bubbly.
  4. Step 4: Drizzle 2 tbsp balsamic glaze over the hot mushrooms before serving. Garnish with additional parsley if desired.

Frequently asked questions

How long does Stuffed Mushrooms with Goat Cheese take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stuffed Mushrooms with Goat Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (large) portobello mushroom from drying out.

Can I substitute ingredients in Stuffed Mushrooms with Goat Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stuffed Mushrooms with Goat Cheese for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stuffed Mushrooms with Goat Cheese vegan option?

Yes — this recipe is tagged vegan option, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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