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Stuffed Mushrooms with Goat Cheese

Recipe courtesy of Jillian Wade at Food, Folks, Fun

Yield: 30 mushrooms | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes


  • 3 Tbsp. olive oil, separated
  • 1 small shallot, small diced
  • ¼ cup Holland House® White Cooking Wine
  • 1 lb. white button mushrooms
  • salt
  • 4 oz. goat cheese, softened
  • 1 Tbsp. freshly squeezed lemon juice + 1 lemon zest
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. black pepper, freshly ground
  • ¼ tsp. garlic powder
  • 2 Tbsp. green onions, chives, thyme, sage, rosemary or parsley, freshly chopped
  • ¼ cup pine nuts, toasted 
  • ¼ cup panko breadcrumbs
  • lemon zest, toasted pine nuts and herbs, freshly chopped, for garnish
Shop Ingredients


  1. Move oven rack to middle position, and preheat oven to 400℉.
  2. Lightly spray baking sheet or 3-quart baker with nonstick cooking spray.
  3. In nonstick skillet, add 1 tsp. olive oil and preheat pan over medium heat. Add shallots, and cook, stirring often, until softened and golden, about 7-8 minutes. Stir in Holland House® White Cooking Wine and cook until all of the liquid is evaporated, about 3-5 minutes.
  4. Meanwhile, rinse the mushrooms, pat them dry, and remove and discard the stems. Place the mushrooms on the baking sheet and brush 2 Tbsp. of olive oil over all the mushrooms, and then sprinkle lightly with salt.
  5. In a small bowl combine caramelized shallots, goat cheese, lemon juice & zest, Worcestershire sauce, pepper, garlic powder, herbs, pine nuts, and panko. Mix until creamy and combined.
  6. Fill each mushroom with a heaping tsp. full of the filling.
  7. Brush the tops of the mushrooms with the remaining 2 tsp. of olive oil.
  8. Bake for 15-20 minutes, or until the tops of the stuffed mushrooms are browned. Cool for a couple of minutes, garnish with herbs, lemon zest, and toasted pine nuts. Serve.