Go Back

Cranberry Goat Cheese Stuffed Mushrooms

Delightful mushroom caps stuffed with creamy goat cheese and sweet cranberries, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Filling
  • 4 ounces goat cheese, softened Ensure it is softened for easy mixing.
  • 1/3 cup dried cranberries, chopped
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
For the Mushrooms
  • 12 large mushrooms Ensure they are fresh and firm.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Gently wipe the mushrooms with a damp cloth to clean them. Remove the stems and set aside the caps.
  3. In a bowl, combine the softened goat cheese, chopped dried cranberries, breadcrumbs, minced garlic, salt, and pepper. Mix thoroughly until well combined.
  4. Use a spoon or your fingers to fill each mushroom cap with the creamy mixture generously.
  5. Drizzle olive oil over the stuffed mushrooms and place them on a baking sheet.
  6. Bake for about 20 minutes or until the mushrooms are tender and the filling is golden.
  7. Allow cooling slightly before serving. Garnish with fresh herbs if desired.

Notes

For variations, substitute goat cheese with cream cheese or feta. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for about two months. Reheat in the oven at 375°F until warmed through.