Goat Cheese and Herb Stuffed Mushrooms with Pine Nuts Delicious Russian Recipe

goat cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta is lower in fat, while cream cheese is more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed dried herbs

Dried herbs are easier to store and use.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is lower in calories, and cheddar is often less expensive.

Wash the mushrooms under cold running water and place them in a colander to drain.

Remove the stems from the mushrooms and set them aside for later use.

Preheat the oven to 400°F (204°C).

Place the mushroom caps on a parchment-lined sheet pan with the cap side up and bake for about 10 minutes to release moisture.

Prepare the stuffing by mashing together goat cheese, worcestershire sauce, chopped herbs, grated garlic, chopped green onions, and parmesan cheese in a bowl.

Season the stuffing with salt and black pepper to taste.

Toast pine nuts in the oven at 400°F (204°C) for about 4 minutes until golden.

Stuff the cooked mushroom caps with the cheese mixture and place them on a tray with toasted pine nuts.

Return the stuffed mushrooms to the oven for about 5-6 minutes to warm the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens