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