Zucchini and Goat Cheese Mushrooms are a delicious, savory appetizer or side dish featuring tender mushroom caps stuffed with a flavorful mixture of sautéed zucchini, creamy goat cheese, and aromatic herbs. This dish combines earthy mushrooms with the tang of goat cheese for a mouthwatering bite of fresh vegetables.

Recipe Tips and Tricks

Fresh herbs: Adding fresh herbs like thyme, basil, or parsley will elevate the dish’s flavor profile.
Sautéing zucchini: Ensure the zucchini is cooked until just tender to avoid it becoming soggy when baked.
Goat cheese texture: If you prefer a creamier filling, mix goat cheese with a bit of cream cheese or Greek yogurt.
Mushroom size: Choose mushrooms with wide caps to hold more of the zucchini mixture, or use small mushrooms for bite-sized servings.

Why You’ll Love This Recipe

These Zucchini and Goat Cheese Mushrooms are a delightful combination of tender mushrooms, fresh zucchini, and rich goat cheese, creating a burst of flavor in bite. The contrast between the creamy, tangy cheese and the hearty mushrooms makes this recipe not only satisfying but also a healthy option for vegetarians or anyone looking for a light yet flavorful dish. The versatility of this recipe also makes it ideal for various occasions, from family dinners to party appetizers.

Kathie Clane

Zucchini and Goat Cheese Mushrooms

Zucchini and Goat Cheese Mushrooms are a flavorful, healthy dish perfect as an appetizer or side, with a creamy filling.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Uncategorized

Cuisine: Mediterranean

Calories: 168

Ingredients Method Notes

Ingredients

8 large mushroom caps white button or cremini
1 medium zucchini grated
3 oz goat cheese crumbled
2 tablespoons olive oil
1 small onion finely chopped
2 cloves garlic minced
Salt and pepper to taste
Fresh herbs parsley, thyme, or basil
1/4 cup breadcrumbs optional, for texture

Method

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the mushrooms: Remove the stems from the mushrooms, and use a spoon to scoop out any remaining gills. Set the mushroom caps aside.
Cook the zucchini: Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until fragrant. Add the grated zucchini and cook until softened and most of the moisture evaporates, about 5-7 minutes. Season with salt and pepper.
Make the filling: Remove the skillet from heat. Stir in the goat cheese and herbs, mixing until the filling is creamy and well-combined. If you like, you can add breadcrumbs to the mixture for added texture.
Stuff the mushrooms: Spoon the zucchini and goat cheese mixture into the mushroom caps, pressing gently to fill them completely.
Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is slightly golden on top.
Serve: Garnish with extra herbs if desired, and serve hot.

Notes

If the zucchini releases too much moisture, squeeze it gently using a paper towel before adding it to the filling.
For added texture, top the stuffed mushrooms with a sprinkle of Parmesan cheese before baking.

Ingredients Notes

Mushrooms: Large white button or cremini mushrooms work best for stuffing due to their size and firm texture.
Goat cheese: Opt for a soft and creamy goat cheese to blend easily with the zucchini and create a smooth filling.
Zucchini: Choose firm zucchinis for better texture, and make sure to drain any excess moisture after sautéing to prevent soggy filling.
Seasoning: Adjust the seasoning to your preference, adding garlic, salt, pepper, or your favorite dried herbs for extra flavor.

Variations and Substitutions

Cheese alternatives: You can substitute goat cheese with cream cheese, ricotta, or feta for a different flavor profile.
Herbs and spices: Experiment with adding crushed red pepper flakes for a little spice or mix in fresh parsley for brightness.
Add-ins: Try adding cooked spinach, sun-dried tomatoes, or even crumbled bacon to the stuffing for extra depth.

Storage Options

Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Freezing: While not ideal, these mushrooms can be frozen after baking. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a bag or container for up to a month. Reheat in the oven.