I love baked stuffed mushrooms.  They’re easy to make and so good that there are never any leftovers.  This is a fairly simple recipe and aside from the mushrooms, consists of things I always have available.  Foodie tip: keep a stash of breadcrumbs and small pucks of goat cheese in the freezer for emergency appetizers.


  • a large pack of mushrooms
  • 1 egg
  • 3-4 oz goat cheese
  • 3-4 tbs breadcrumbs
  • 1/4 cup green onion (optional)
  • 1/2 ts chicken bouillon powder
  • pinch of ground chili pepper 
  • pinch of ground mustard
  • pepper to taste
  • olive oil


  • food processor (I used a mini for this recipe since it’s such a small amount)
  • spoon!
  • toaster oven (or regular oven if you’re into that)
  • oil sprayer (optional)


  1. Remove the mushroom stems and scrape the gills out with a spoon.  Add the stems and gills to your food processor.
  2. Add everything else (goat cheese, breadcrumbs, etc.) and process until well-mixed and there are no large chunks.
  3. Spoon the filling into the caps and tile them on a baking sheet (foiled if you hate dishes as much as I do).shiitake_stuffed
  4. Lightly spray the caps with olive oil to keep them from drying out too much.
  5. Bake at 300 for about 30 minutes.  They’ll shrink a bit.  shiitake_baked

We were hungry and forgot to snap photos before eating them all, so no fancy plating for this one. :)

Categories: Food, Recipes

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