Delicious & healthy vegetarian/vegan dishes with an international flair!

Monday, November 22, 2010

Mediterranean: Goat cheese stuffed mushrooms

Stuffed mushrooms are one of my favorite ways to enjoy mushrooms. They are also a great hit at parties. If you've been to a party at my house, you've probably tried 'em. Over the years, I have experimented with the stuffing, with cheese and without. I have found that a filling with soft goat cheese works the best.

Goat Cheese Stuffed Mushrooms

12 baby bella mushrooms, stems removed & set aside

1/4 c. bread crumbs

1/4 c. goat cheese

6 sundried tomatoes soaked in oil

2 T. chopped toasted almonds

1/4 c. basil leaves

1 small red bell pepper, cored, deseeded, & roughly chopped

1/8 t. black pepper

1/2 t. Spike seasoning or 1/4 t. salt

1 T. balsamic vinegar

1 T. olive oil

Preheat oven to 350°F. Coat an 8x11 baking dish with PAM cooking spray.

Blend all ingredients, except mushroom caps, in a food processor. Don't over process, you want it a bit chunky.

Brush the mushroom caps with olive oil. Stuff each cap with a generous amount of the goat cheese mixture. Place in baking dish.

Bake uncovered for 20 min.



  1. These look delicious! Are you still cooking? I just moved to Xalapa for 5 months and found your blog through Google. I am mostly vegetarian although I eat fish as well.

  2. Hi Erica :) Yeah, still cooking. Come to Coatepec for a taste ;)

  3. I was actually in Coatepec today! I went to the market at the palacio del gobierno, ate at Tio Yeyo's, walked up to the cerro de culebras, then had some coconut ice cream before heading back to Xalapa!