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Goat Cheese Stuffed Mushrooms

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  Fresh mushrooms 24 Large
  Olive oil 1 Tablespoon
  Minced green onions 1⁄3 Cup (5.33 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs) (Divided)
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
  Minced pecans 1⁄3 Cup (5.33 tbs), toasted
  Minced fresh thyme 2 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Goat cheese 2 Ounce
  Vegetable cooking spray 1

Clean mushrooms with damp paper towels.
Remove stems, reserving stems for another use.
Saute mushroom caps in 1 tablespoon hot olive oil in a large skillet over medium-high heat 5 minutes.
Remove from skillet, and drain on paper towels.
Add green onions to skillet; saute over medium-high heat until tender.
Remove from heat; stir in 1/3 cup Parmesan cheese and next 4 ingredients.
Set aside.
Crumble goat cheese evenly into mushroom caps.
Spoon breadcrumb mixture evenly into mushroom caps over goat cheese, and sprinkle evenly with remaining Parmesan cheese.
Arrange mushrooms on rack of a broiler pan coated with cooking spray.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until lightly browned.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1165 Calories from Fat 737

% Daily Value*

Total Fat 85 g131.1%

Saturated Fat 30 g149.8%

Trans Fat 0 g

Cholesterol 114.4 mg38.1%

Sodium 1341.4 mg55.9%

Total Carbohydrates 50 g16.8%

Dietary Fiber 15.4 g61.7%

Sugars 14.2 g

Protein 66 g132.2%

Vitamin A 61% Vitamin C 111.4%

Calcium 143.3% Iron 70.7%

*Based on a 2000 Calorie diet


Goat Cheese Stuffed Mushrooms Recipe