Description
Elegant Truffle Goat Cheese Stuffed Mushrooms recipe with rosemary, olive oil, and creamy filling—perfect for parties and holiday appetizers.
Ingredients
Scale
- 24 large cremini mushrooms (about 1½ pounds), stems discarded
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 1 teaspoon rosemary leaves, finely chopped
- 1 sprig rosemary (about 3 inches long)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons fine bread crumbs
- 6 ounces fresh goat cheese, cut into 24 equal pieces
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or line it with parchment paper.
- Clean the mushrooms with a damp paper towel and gently remove the stems. Arrange mushroom caps cavity-side up on the baking sheet.
- Drizzle the mushrooms with ¼ cup olive oil, ensuring they are evenly coated. Season with kosher salt and freshly ground pepper.
- Sprinkle the chopped rosemary leaves over the mushrooms, distributing evenly.
- Place one piece of goat cheese into the cavity of each mushroom.
- In a small bowl, mix the bread crumbs with the remaining 2 tablespoons olive oil. Spoon a small amount of this mixture on top of each mushroom.
- Nestle the rosemary sprig among the mushrooms on the baking sheet to infuse aroma while roasting.
- Bake for 20–25 minutes, or until mushrooms are tender and tops are lightly golden.
- Remove from the oven and let cool slightly before serving.
Notes
For a truffle-forward flavor, add a few drops of truffle oil to the goat cheese before stuffing.
Avoid washing mushrooms under running water; excess moisture affects roasting.
Serve warm for the best texture and aroma.