OK, so that title may imply something you won’t actually find here. I’m not talking about ‘shrooms for “recreation” or for “medicinal treatment”. I’m talking about little stuffed earthy goodies that you can eat a ton of without the need for an intervention. And adding cheese, well, nothing illegal there.
Many types of mushrooms used in everyday recipes generally don’t have a lot of flavor unto themselves. So stuffing them means you’re going to taste what’s IN them more than anything else. It’s a sure fire way to give people who say “Ew! Spongy fungus! I hate mushrooms!” a way out of that excuse.
This is one of my now tried-and-true recipes, but it didn’t start like that. Way back when I was still trying to figure out how an oven even worked, let alone cook anything in it, I stumbled upon my love for mushrooms stuffed with just about anything. I thought “How hard can it be?” Well, after burning, scorching, and shriveling the first couple attempts, I decided that you can’t go wrong with cheese EVER, so why not put some inside of a pile of meaty baby portabellas?
Show up with these at the next party, and POOF! You’ll suddenly find yourself being asked for “just one more, dude“. Easy folks, the first one’s free.
| Servings | Prep Time |
| 6 people | 20 minutes |
| Cook Time | Passive Time |
| 8-10 minutes | 2 hours |
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Don't get me wrong--these tasty tidbits will likely result in an addiction, but hopefully the cops won't show up when you make them. Chill, man. It's all good.
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- 2 8 oz. containers baby portabella mushrooms
- 1/2 cup dry white wine
- 1 tbsp. Lawry's seasoned salt
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. black pepper
- 1 8 oz. container goat cheese
- 1/4 cup bread crumbs
- Clean mushrooms by wiping each with a damp paper towel. You just want to remove any excess soil that may be adhering to each mushroom.
- Place mushrooms, top side up, in an oven-safe dish. Pour wine over mushroom caps.
- Sprinkle Lawry's evenly over mushrooms.
- Now, sprinkle the dried oregano evenly over mushrooms.
- Refrigerate mushrooms for 1-2 hours.
- Remove mushrooms from refrigerator and allow to come to room temperature. In the meantime, preheat the oven to 400 degrees. Place 1/2 tsp. goat cheese into each mushroom cap. Bake in oven for 12-15 minutes, or until mushrooms begin to shrivel a bit.
- Place on top rack and increase heat to broil for 5 additional minutes, or until cheese begins to brown. Serve immediately, and enjoy!
Recipe Notes:
1. For these little goodies, if you don't have (or <gasp!> don't like) goat cheese, you can use feta or any other crumbly cheese. Be sure that it's a creamier cheese though as harder cheeses, like Parmesan or Asiago, don't melt as well.
2. Any dry white wine will work in this recipe. I used to use Chardonnay, but be careful--an overly-oaked Chardonnay will overpower the mushrooms. It's best to go with either an unoaked one, or a Pinio Grigio or Viognier (which I had handy this time around).
3. I use oregano in this version, but you can use any other hearty, dried herb. Thyme works well, and even dried basil. Fresh herbs don't do as well when cooked at high temps, so grab your dried herbs for this one.
Sounds like it would be great with farmer’s cheese, too. I’ll have to give this one a shot. Been missing mushrooms.
But on the note of discard the stems. Nooooooooooooo! Make veggie stock with them!
I know, Jerry, I thought about that after I reread what I wrote. Duh! So good in stocks and soups!
I love stuffed mushrooms and your recipe is one I have not tried before! It looks amazing and I can’t wait for an event to serve them.
How about the event of dinner? LOL I could eat an entire plate of these things. Or use larger portabellas and then serve with a side salad. :o)
Oh Yum!!! I love goat cheese and mushrooms. And so easy for a crowd. LOVE IT!!