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Cranberry Goat Cheese Stuffed Mushrooms

A delightful combination of creamy goat cheese, sweet cranberries, and earthy mushrooms, topped with crunchy walnuts, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Side Dish
Cuisine: American, Holiday
Calories: 140
Ingredients Method Notes

Ingredients
  

Mushroom Filling
  • 24 large large cremini or white button mushrooms, stems removed and finely chopped Caps reserved for stuffing
  • 2 tbsp olive oil
  • 1/2 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 oz goat cheese, softened Should be at room temperature
  • 1/3 cup dried cranberries, finely chopped
  • 1/4 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped Plus more for garnish
  • 1 tbsp fresh thyme leaves
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup chopped toasted walnuts For topping

Method
 

Preparation
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. Gently wipe the mushroom caps clean with a damp paper towel. Finely chop the reserved stems.
Cook the Filling
  1. Heat olive oil over medium heat in a skillet. Add chopped mushroom stems and diced onion, cooking for 5 to 6 minutes until softened.
  2. Add minced garlic and cook for an additional 30 seconds, then remove from heat and cool for 5 minutes.
Mix the Filling
  1. In a bowl, combine the cooled mixture with goat cheese, cranberries, breadcrumbs, parsley, thyme, salt, and pepper. Mix until creamy.
Fill and Bake
  1. Arrange mushroom caps hollow-side up on the baking sheet and fill each cap with the goat cheese mixture.
  2. Sprinkle chopped walnuts on top and press gently.
  3. Bake for 18 to 20 minutes, until mushrooms are tender and filling is golden.
Serve
  1. Let the mushrooms rest for 3 to 5 minutes before serving. Garnish with extra parsley.

Notes

Best served warm. Reheats well and can be made ahead of time. Store leftovers in an airtight container for up to 3 days.