Goat Cheese-Stuffed Mushroom Caps

By Wednesday, July 30, 2014

Meet my new favourite appetizer.

Stuffed Mushroom Caps

I am in L-O-V-E. These are perfection. And don’t burst my bubble if you don’t like mushrooms.

Let’s talk about that for a second, actually. So My Other Half and I are heading home to Halifax for vacation in August and we’re going to the Lord Nelson (our reception venue) for our food tasting for the wedding. One of the appetizer options is wild mushroom soup and we’re all like “whoaaaaa that sounds amazing for a winter meal” but probably half the people invited hate mushrooms so we’re also like “bummmmmer.” Same with salmon – I want to serve salmon, but apparently one in four people don’t eat seafood or some nonsense so we’re probably having chicken. And no, we’re not giving options because when I started this whole wedding planning thing I had one vision in mind: SIMPLE. So if you have allergies or dislikes and you’re invited to my wedding… you gotta tell me, people. Spread the word.

#weddingproblems #mushrooms4lyfe

Stuffed Mushroom Caps

So back to these delicious babies. The original recipe was one of the first recipes I ever pinned on Pinterest!!! That’s almost three years ago now. And it’s taken me this long to make them because, well… everyone that comes over hates mushrooms.

It’s sad it took me so long to find them because they’re THE BEST and I want to make them every night and drink wine on our patio. And not share any of them with my fiancé.

Oh and they’re mindless to make. My kind of recipe!

Goat Cheese-Stuffed Mushroom Caps

Yield: 16


  • 1/4 cup bread crumbs
  • 5 oz goat cheese
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 tsp red pepper flakes
  • Salt & pepper, to taste
  • 16 large white buttom mushrooms, stems removed


  1. In a small bowl, mix and mash together the bread crumbs, parsley, salt and pepper, goat cheese and red pepper flakes. Spoon the filling into each mushroom until heaping. Place stuffed mushrooms on greased baking sheet and bake at 400 degrees for 20 minutes, or until golden.


Adapted from Martha Stewart


IMG_8403Stuffed Mushroom Caps

  • Sarah
    July 30, 2014

    I know I won’t be there. But mushroom soup and salmon sounds like the most awesome meal ever. You probably didn’t know this about me, but mushroom soup is my #1 comfort food! Also, I served salmon at my wedding. People who don’t like fish will often say they are “allergic”. They’re missing out!

    • Julia Kent
      July 30, 2014

      Now I am craving mushroom soup!!! And I agree about salmon! xo

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