Description
A sophisticated vegetarian appetizer combining earthy mushroom caps with a sweet-tangy filling of peaches, creamy goat cheese, herbs, and crunchy breadcrumbs. Perfect for hosting or gourmet snacking.
Ingredients
12 large white or cremini mushrooms
1 cup diced canned peaches (in juice, no syrup)
6 oz soft goat cheese, crumbled
2 tbsp unsalted butter, melted
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 garlic clove, minced
2 tbsp panko breadcrumbs
1 tbsp maple syrup (optional, for enhanced sweetness)
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Trim mushroom stems, hollow out caps to form bowls
Sauté minced garlic in melted butter for 1 minute
In a bowl, mix goat cheese, sautéed garlic and butter, thyme, diced peaches, and maple syrup
Season with salt and pepper
Fill each mushroom cap with the mixture
Top with panko breadcrumbs
Arrange on baking sheet lined with parchment paper
Bake for 18-20 minutes until golden and bubbly
Notes
Can be assembled ahead and chilled; add final 5-10 mins baking time
Thyme can be substituted with oregano or rosemary
Serve warm, garnished with lemon zest for extra brightness
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 85
- Sugar: 5g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g