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Goat-Cheese Stuffed Mushrooms

These bite-sized appetizers are a perfect addition to your finger food array. The original recipe from Martha Stewart was altered to streamline the process and add more depth of flavor with the addition of bacon, and swapping out rosemary and thyme for the parsley.

Martha instructs to create breadcrumbs using 3 slices of white sandwich bread. We had some already made from focaccia which not only saved time but added even more flavor. It is not recommended to make them ahead of time as the bread will turn gummy.

Goat-Cheese Stuffed Mushrooms

  • Servings: 3 dozen
  • Difficulty: easy
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  • Olive oil, for baking sheet
  • 1 cup fresh bread crumbs, divided
  • 1 garlic clove, coarsely chopped
  • 1 log (5 oz.) soft goat cheese, crumbled
  • 1 Tbsp. fresh rosemary and thyme, minced
  • 1/4 tsp. red-pepper flakes
  • 4 strips bacon, cooked and roughly chopped
  • Coarse salt
  • 24 oz. white button mushrooms, stems removed


  1. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
  2. Reserve 1/2 cup of the bread crumbs.
  3. In a food processor, add garlic, goat cheese, bacon, thyme and rosemary, red-pepper flakes and remaining bread crumbs. Season with salt, and pulse filling until combined.
  4. Spoon filling into each mushroom, pressing down with fingers to firm up. Roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.


Roughly adapted from a recipe by Martha Stewart