Stuffed mushroom caps are always a welcome addition at any party or game day event - and they're so easy to make. Try these Pine Nut and Goat Cheese Stuffed Mushrooms created for us by Beth Dunham.

This recipe is brought to you by Mushrooms Canada.

Rich earthy mushroom caps roasted with a sweet balsamic glaze, stuffed with a creamy mixture of goat cheese and roasted red peppers and crowned with golden toasted pine nuts.

Ideal party fare, this appetizer is sure to impress even your most discerning guest. Or get gobbled up by hungry snackers! The recipe is a breeze to assemble and, because it's vegetarian, gluten-free, and low carb, almost everyone can partake. It's also perfect for Stuffed Mushroom Day!

Many recipes I've tried have resulted in stuffed mushrooms with soggy bottoms.  Depending on the moisture content of the filling or the mushrooms themselves, and the cooking method, the end product can be less than ideal.  By roasting the mushroom caps before you fill them, you not only concentrate the mushroom flavour, but avoid the soggy bottom blues.

Credit goes to the uber talented Renée from Sweetsugarbean.com for introducing me to this technique; once I tried the Sausage & Asiago Stuffed Mushrooms with Balsamic Glaze recipe she developed for Mushrooms Canada, I was instantly a convert (find the recipe in the slide show below).  I've fooled around with many different fillings and numerous variations on the glaze since, and this goat cheese filling with a balsamic glaze is among my very best efforts.

5.0 from 1 reviews

Mediterranean Mushroom Caps with Pine Nuts & Goat Cheese

 

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Author: Beth Dunham

Recipe type: Appetizer

Ingredients

• 500 grams large button mushrooms - about 20-24 mushrooms
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 130 gram soft goat cheese (4.5 ounces)
• 2 green onions – very finely chopped
• ¼ cup finely minced roasted red pepper
• Pinch hot paprika
• 2 -3 tablespoons pine nuts –toasted

Instructions

1. Preheat the oven to 375F.
2. Wipe the mushrooms clean with a paper towel and remove the stems, reserve for another use.
3. Whisk together the olive oil and balsamic vinegar and coat the mushrooms with the mixture using a pastry brush (or your fingers).
4. Line a baking sheet with parchment and arrange your mushroom caps stem side up for roasting.
5. Bake for 20-30 minutes, depending on their size, until they are light brown. The oil and balsamic will caramelize to form a sweet glaze which will contrast nicely with the earthy roasted mushrooms. Don't be alarmed if the mushrooms release a lot of water during the roasting process. They will shrink a fair bit too.
6. While the mushrooms roast, toast your pine nuts and prepare the filling.
7. Toasting the pine nuts is the most demanding part of this whole recipe. They will go from golden brown to black in the blink of an eye, and pine nuts are so expensive I hate to waste a single one. So, don't blink, and watch them carefully as you toast them in a hot dry pan (cast iron is best) for 2-3 minutes, just until light golden brown.
8. Remove the nuts from the hot pan, and set aside to cool.
9. To prepare the filling, stir together the goat cheese, roasted red peppers, green onion, and paprika until combined. I always taste the filling at this point to see if I want to add a little more paprika. You could also substitute cayenne pepper or a splash of your favourite hot sauce if you like things on the spicier side.
10. Once your mushrooms have been roasted, remove them from the oven, and flip them over to allow any excess moisture to drain.
11. When ready, fill the mushrooms with a generous amount of the cheese mixture and press 5-6 pine nuts into the top of the cheese.
12. After all the mushrooms have been filled, replace the parchment on your baking sheet, arrange the mushroom caps on the tray and return to the oven for another 10-15 minutes.

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3.2.2925

These stuffed mushrooms are equally at home served alongside fancy hors d'oeuvres at a posh cocktail party or with bowls of nachos and bottles of beer at your next Superbowl party.

And for even more stuffed mushroom cap ideas to celebrate Stuffed Mushroom Day, try some of these recipes!

6 Stuffed Mushroom Recipes For Stuffed Mushroom Day

By Food Bloggers of Canada

• SPINACH STUFFED MUSHROOMS

  By Food Bloggers of Canada

  Spinach stuffed mushrooms from [Mushrooms Canada](http://mushrooms.ca/recipes/recipe.aspx?ID=88).

• SAUSAGE & ASIAGO STUFFED MUSHROOMS WITH BALSAMIC GLAZE

  By Food Bloggers of Canada

  Sausage & Asiago Stuffed Mushrooms with Balsamic Glaze from Renee at [Sweet Sugar Bean](http://www.sweetsugarbean.com)

• STUFFED MUSHROOM WITH PLUMS AND HAZELNUTS

  By Food Bloggers of Canada

  Stuffed Mushrooms with Plums and Hazelnuts by Chairman of [The Messy Baker](http://themessybaker.com/2013/08/23/stuffed-mushrooms-plums-hazelnuts/).

• GRILLED STUFFED MUSHROOMS WITH TURKEY-SAGE FILLING

  By Food Bloggers of Canada

  Grilled Stuffed Mushrooms with Turkey Sage Filling from Isabelle at [Crumb: A Food Blog](http://www.crumbblog.com).

• GRILLED TURKEY AND PINEAPPLE STUFFED MUSHROOMS

  By Food Bloggers of Canada

  Grilled Turkey and Pineapple Stuffed Mushrooms from Jeanine of [Faithfully Gluten Free](http://www.faithfullyglutenfree.com).

• CHEESY TACO STUFFED MUSHROOMS

  By Food Bloggers of Canada

  Cheese Taco Stuffed Mushrooms from [Stacey at Bake. Eat. Repeat](http://bakeeatrepeat.ca).

Mediterranean Stuffed Mushrooms with Goat Cheese and Pine Nuts was created by Beth Dunham.  Beth is a Nova Scotia food photographer and recipe developer based out of Halifax.  You can find her at bethdunham.ca.

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