Goat Cheese Stuffed Mushrooms

Goat Cheese Stuffed Mushrooms


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Large button mushrooms stuffed with a mixture of breadcrumbs, goat cheese, anchovy, eschalots, chives and basil then baked until the tops are browned.


Makes: 20 mushrooms

  • 20 large button mushrooms
  • 1 1/4 cup breadcrumbs
  • 120g soft goat cheese
  • 1/4 cup olive oil
  • 4 anchovy fillets, drained then finely diced
  • 2 eschalots, diced
  • 1/3 cup chives, diced
  • 2 tablespoons fresh basil, chopped
  • 1 cup chicken stock

Preparation:25min  ›  Ready in:25min 

  1. Preheat oven to 200 degrees C. Remove and discard stems from mushrooms. In a baking dish, lay mushroom caps in a single layer, stem side up.
  2. In a bowl mix breadcrumbs, goat cheese, olive oil, anchovy, eschalots, chives and basil. Spoon this mixture into the mushroom caps.
  3. Cover with stock then bake in preheated oven until golden, about 15 minutes.

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