Goat Cheese Mushroom Bombs
FAQ
Do I have to pre-roast the mushrooms?
It’s not required, but it is highly recommended. This helps prevent excess moisture and keeps the mushrooms from getting soggy.
Can I make these ahead of time?
Definitely, you can assemble them up to a day in advance, just keep them refrigerated until ready to use and bake them right before serving.
What can I use instead of hot honey?
Regular honey with a pinch of chili flakes or a few drops of hot sauce works well.
How can I tone down the goat cheese flavour?
Mix in a bit of cream cheese or ricotta for a milder, creamier filling.
Chef’s Tips
- Cook the shallots before assembling the filling, this will make it smoother and more balanced
- Broil for 1–2 minutes at the end to develop deeper golden crust
- Drizzle the hot honey lightly right at the end for a flavour contrast, (not a sweetness overload)
- For a little smoky twist, sprinkle some crisped up bacon on top of the mushrooms just before serving.
Goat Cheese Mushroom Bombs
Goat Cheese Mushroom Bombs hit all the right notes, creamy goat cheese, garlic, and fresh herbs, finished with a crisp, golden topping. A drizzle of hot honey adds just the right touch of sweetness and heat to balance the richness. Perfect for parties or whenever you want a little something extra at home.
Ingredients
Mushrooms
- 2x 10 oz button mushrooms packages stems removed
- Olive oil for baking sheet
- sprinkle Salt for the mushrooms
- 5 oz soft goat cheese, (log) crumbled
- 1 small shallot finely minced
- 2 cloves garlic minced
- ½ cup fresh parsley chopped
- ¼ tsp red pepper flakes
- Zest of ½ lemon
- 2-3 tbsp heavy cream
- ¼ cup Parmesan grated
- Salt to taste
Topping
- ¾ cup panko breadcrumbs
- 2 tbsp butter melted
- 2 tbsp grated Parmesan
- Hot honey for drizzling
Instructions
- Preheat oven to 400°F. Lightly oil a baking sheet.
- Place mushrooms cap-side down on the baking sheet, lightly sprinkle with salt, and roast for 5–7 minutes. Remove from oven and flip the mushrooms so the caps are facing up.
- Sauté shallots in olive oil until soft (2–3 minutes). Add garlic and cook 30 seconds.
- Mix with goat cheese, parsley, red pepper flakes, lemon zest, heavy cream, and Parmesan. Season with salt.
- Combine panko, melted butter, and Parmesan.
- Fill mushrooms and top with breadcrumb mixture.
- Bake 15–20 minutes until golden and tender.
- Drizzle lightly with hot honey before serving.
- Serve & Enjoy!
Notes
Best served warm – The texture is at its peak right out of the oven
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
