I’m not a glamorous cocktail party throwing mom. Not at all.
Case in point: I’m writing this post on my ancient phone, while I’m nursing a teething baby to sleep.
But I’m a firm believer in making our everyday special. And if that means eating goat cheese stuffed mushrooms for dinner… Then so be it.
This used to be one of my go-to party recipes back when I was a vegetarian, but I still love them so much – and so does my whole family!
There’s just something elegant to the sound of “goat cheese” and it doesn’t hurt that these mushrooms are perfectly finger-foodable either.
If you have any kind of fancy-ish events coming up – bridal shower, Thanksgiving or Christmas holiday parties, New Year’s… – these are the perfect appetizer if you happen to be a busy non-fancy mom like I am.
So simple to make for a crowd and still truly special – that’s how I like my party food!
I barely want to go there, but if you’re not a fan of goat cheese (gasp!), you can just use a cream cheese spread.
Make sure you’re not using the brick-style cream cheese but a softer spread. If you want to make this even easier, just use a flavored cream cheese and forget about all the fresh herbs and garlic in the recipe – shhhh, you didn’t hear it from me!
If you want to make these ahead you can prepare the filling, prep the mushrooms and stuff the caps. Then you want to arrange them in a single layer in a dish that fits in your fridge.
They easily keep for a day that way and then you can bake them right before you need them (or transport them unbaked to wherever your headed and bake them there).
That way you get to serve a warm appetiser even if you don’t have time to assemble them right before you need them!
I hope you and your guest will love these just as much as we do – and P.S: It’s totally OK if “your guests” are your husband and kids and your gala dress is your apron 😉
Garlic Herb Goat Cheese Stuffed Mushrooms Recipe
- 1.5 Mushrooms smaller ones preferred for appetizers
- Olive Oil for greasing the baking sheet
- 8 Soft Goat Cheese
- 1 Fresh Thyme chopped
- 1 Fresh Rosemary chopped
- 1 Garlic very finely minced
- Black Pepper to taste
- Prep: Remove the stems from the mushrooms. Preheat the oven to 400°F. Lightly grease a baking sheet with olive oil.
- Make the filling: Stir together cream cheese, thyme, rosemary, garlic and black pepper until well combined.
- Fill the mushrooms: Using a teaspoon, fill the prepared mushroom caps with the goat cheese mixture.
- Bake: Arrange on the grease baking sheet. Bake at 375 degrees for 15-20 minutes, or until filling is hot and slightly bubbly.