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Side Dishes, Snacks

Herbed Goat Cheese Stuffed Mushrooms

Prep Time

8 min

Cook Time

15 mins


28-30 mushrooms


  • 12 oz cremini or button mushrooms
  • 4 oz goat cheese
  • 2-3 oz whipped cream cheese
  • 1/2 TBSP fresh parsley
  • 1 TBSP fresh scallions or chives, chopped
  • 1/4 cup Italian-seasoned panko (optional)
  • olive oil, for drizzling (optional)
  • balsamic glaze, for drizzling

Garnish with extra parsley and some peppery arugula for plating. These would also be AMAZING on an arugula or spinach salad with ripe tomatoes and a simple vinaigrette.


  1. Pre-heat oven to 350 degrees F.
  2. Clean mushrooms with a damp paper towel + remove stems.
  3. If using panko, lightly toast it by bringing a skillet to medium high heat with a drizzle of oil. Add panko and toast until golden, stirring frequently for about 1-2 minutes. Transfer to a small bowl and set aside.
  4. Combine goat cheese, whipped cream cheese, green onion, parsley, and mix well. A drizzle of honey would also be delicious here!
  5. Spoon a dollop into each mushroom. You can also add the filling to a piping bag or plastic bag with the edge cut off and pipe the filling into the shrooms <– this method is super speedy if you’re making a bunch!
  6. Arrange on a baking sheet lined with foil and bake at 350 degrees F for approx. 15-20 minutes, or until filling is warm and mushrooms are tender.
  7. Top with panko (optional) and garnish the tray with some extra parsley for a burst of color. Drizzle with balsamic glaze and you’re good to go!
  8. Dig in and devour while they’re hot!


No cream cheese? No problem! These can be made exclusively with whipped goat cheese.