Description
A delicious and unique appetizer featuring mushrooms stuffed with a creamy mixture of goat cheese and pistachios.
Ingredients
Scale
- 12 large cremini or white button mushrooms, stems removed and chopped
- 4 oz fresh goat cheese, softened to room temperature
- ½ cup roasted, shelled pistachios, divided
- ¼ cup heavy cream (plus a drizzle more for serving)
- 1 Tbsp unsalted butter
- 1 clove garlic, minced
- 1 tsp fresh thyme leaves, plus extra sprigs for garnish
- Zest of ½ lemon
- Salt & freshly cracked black pepper
- Olive oil, for drizzling
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small skillet over medium heat, melt the butter until foaming slightly.
- Add minced garlic and chopped mushroom stems, sautéing for about 1 minute until garlic is fragrant and stems begin to soften.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in ⅓ cup of pistachios (pulsed to a coarse meal), lemon zest, and a pinch of salt and pepper.
- Set pistachio cream aside to cool and thicken slightly.
- In a bowl, fold softened goat cheese with fresh thyme and black pepper until smooth.
- Rinse mushroom caps, pat dry, and arrange on the prepared baking sheet.
- Drizzle each cap with olive oil and sprinkle with salt.
- Spoon a generous dollop of goat cheese mixture into each mushroom cavity.
- Drizzle about a teaspoon of pistachio cream over each filled mushroom.
- Bake for 15-18 minutes, until mushrooms are tender and cheese is melty with golden edges.
- Garnish with remaining chopped pistachios, fresh thyme sprigs, and an optional drizzle of heavy cream.
- Serve immediately while hot.
Notes
- Make sure to use fresh goat cheese for the best flavor.
- You can also add herbs like parsley or chives for extra flavor.
- These can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg