Bushra Griffith
Goat's cheese and mushrooms are a delicious combination and can be used in a variety of dishes, from quesadillas to pasta. Goat's-milk cheeses are lower in cholesterol, calories and fat, and higher in calcium than cow's milk cheeses, making them a healthier option. Mushrooms are also extremely healthy, with shiitake mushrooms being high in vitamin B5 and copper. This combination is a great vegetarian option, and can be served with chicken or beef for meat-eaters.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, Main Course, Side Dish |
| Ingredients | Goat Cheese, Mushrooms, Olive Oil, Butter, White Wine, Flour, Broth, Garlic, Shallots, Parsley, Breadcrumbs, Pasta, Chicken, Shrimp, Beef, Bacon, Tortillas, Salsa, Tapenade, Salt, Pepper |
| Variants | Grilled Mushrooms with Goat Cheese, Goat Cheese and Mushroom Quesadillas, Goat Cheese-Stuffed Mushrooms, Creamy Mushrooms in Goat Cheese Sauce, Mushroom and Goat Cheese Pasta |
| Preparation Time | 15-20 minutes |
| Reheating Time | 5 minutes |
| Calories | 19-138 calories |
| Storage | Refrigerate leftovers in an airtight container for up to 3 days |
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What You'll Learn
Grilled mushrooms with goat's cheese
Ingredients:
- Goat's cheese (crumbled or pre-crumbled)
- Mushrooms (portobello, button, cremini, oyster, shiitake, or any variety of your choice)
- Butter
- Olive oil
- Salt
- Pepper
- White wine (optional)
- Flour
- Broth
- Garlic
- Fresh herbs (parsley, thyme, rosemary, sage)
Optional Ingredients:
- Shallots
- Red peppers
- Breadcrumbs
Instructions:
- Place a large stainless steel skillet or Dutch oven over medium-high heat.
- Add butter and a generous amount of olive oil to the pan.
- Once melted, add the cleaned mushrooms to the skillet. Try to get them as flat as possible in the pan.
- Cook the mushrooms for 4 minutes, then stir and cook for another 4 minutes.
- Stir again, then cook for an additional 3 minutes.
- At this point, you can add shallots and/or red peppers to the pan, if desired. Sauté until the shallots are caramelized and the peppers are tender.
- Add 1/2 teaspoon of salt to the pan and stir.
- (Optional) Add a splash of white wine to the pan and stir for about 20 seconds.
- (Optional) Add a small amount of flour to the pan and stir to coat the mushrooms.
- Pour in the broth and add minced garlic.
- Stir well and allow the mixture to simmer for 30 seconds, then turn the heat to medium-low.
- Crumble or spread the goat's cheese over the grilled mushrooms.
- Sprinkle with freshly chopped parsley, thyme, or other herbs of your choice.
- Serve the grilled mushrooms with goat's cheese as a side dish, or enjoy them as a main course with crusty bread and a side salad.
Tips:
- If you want a more creamy and melted cheese texture, try using half goat cheese and half Monterey Jack or mozzarella.
- Goat's cheese-stuffed mushrooms can be made ahead of time and refrigerated for up to a day. Bring them to room temperature and sprinkle with breadcrumbs just before serving.
- For a heartier meal, serve the grilled mushrooms and goat's cheese over chicken or pasta.
Enjoy the delicious combination of earthy mushrooms and tangy, creamy goat's cheese!
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Goat cheese and mushroom quesadillas
Ingredients
- Mushrooms
- Olive or vegetable oil
- Shallots
- Minced parsley
- Unsalted butter
- Flour tortillas
- Goat cheese
- Salsa or tapenade
- Salt
- Pepper
- Garlic
- Spinach
- Smoked paprika
- Vinegar
Optional Ingredients
- Chopped olives
- Cooked broccoli or asparagus
- Tomatoes
- Artichoke hearts
- Cooked onions
- Roasted or sautéed bell peppers
- Scallions
- Shredded cooked chicken
- Ground beef or turkey
- Bacon
- Shrimp
Method
- Sauté the mushrooms and shallots in a pan with some butter and oil until the mushrooms have started to brown and any liquid that they release has evaporated, which will take about 10 minutes.
- Remove from the heat and add the parsley.
- Assemble the quesadilla: Melt a little bit of butter in a pan and add your tortilla.
- Spread goat cheese on one half of the tortilla, then add some of the mushroom filling and top with more cheese.
- Fold the other half of the tortilla over the filling to create a half-moon shape.
- Brush the skillet lightly with oil and heat over medium-high heat.
- Working with 2 quesadillas at a time, cook until golden brown on both sides and the cheese is melting, 1 to 2 minutes per side.
- Remove from the heat, cut into wedges, and serve.
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Goat cheese–stuffed mushrooms with breadcrumbs
To make the goat cheese–stuffed mushrooms, you will need the following ingredients:
- Goat cheese
- Mushrooms (baby portobello or any variety of your choice)
- Breadcrumbs
- Olive oil
- Butter
- Red peppers
- Parsley
- Salt and pepper
- Preheat your oven to 375°F.
- Clean and prepare your mushrooms by removing the stems and thinly slicing the caps.
- Grease a baking pan and place the mushroom caps in it.
- Fill each mushroom cap with a generous amount of goat cheese. You can use a crumbly or creamy variety, depending on your preference.
- Top the cheese with a teaspoon of chopped red peppers, adding a splash of colour and sweetness.
- Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
- Bake the mushrooms in the oven for 15 to 18 minutes, or until they are tender and slightly browned.
- Once baked, sprinkle fresh parsley over the mushrooms for added flavour and aroma.
- Just before serving, bring the mushrooms to room temperature and top them with breadcrumbs for a crunchy texture.
These goat cheese–stuffed mushrooms are best served warm as an appetizer or side dish. They pair well with crusty bread and a side salad. Enjoy the creamy, earthy flavours of the mushrooms and the tangy, creamy goat cheese!
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Caramelized mushroom and goat cheese pasta
This simple, creamy, and herby pasta is a delicious and savory dinner option that can be prepared in less than 30 minutes. The recipe serves four people and pairs well with a glass of red or white wine.
Ingredients:
- Pasta of your choice (8 ounces)
- Goat cheese
- Mushrooms
- Shallots
- Garlic
- Fresh thyme and oregano
- Salt
- Pepper
- Olive oil
- Pasta water
Optional Ingredients:
- Lemon
- Leafy greens
- White wine
- Flour
- Broth
- Minced garlic
Instructions:
- Remove the stems from the mushrooms and thinly slice them.
- Thinly slice the shallots and garlic, then add them to a large bowl with the mushrooms.
- Cook the pasta in a large pot of heavily salted boiling water until al dente (about 6-7 minutes).
- In a separate pan, heat olive oil over medium-high heat. Add the mushrooms, shallots, and garlic to the pan and cook for about 25-35 minutes, stirring occasionally, until the mushrooms are deeply browned and the shallots are caramelized.
- When the pasta is two minutes away from being done, stir the goat cheese into the mushroom mixture. Reduce the heat to low and stir until a creamy sauce forms.
- Once the pasta is finished, use a slotted spoon to transfer it to the pan with the mushroom mixture.
- Add a splash of pasta water and stir to create a glossy sauce, adding more pasta water as needed.
- Taste and season with salt and pepper as desired.
- Scoop the pasta onto plates and garnish with fresh thyme to serve.
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Goat cheese mushroom pasta
This simple, umami-packed, creamy, and herby caramelized mushroom and goat cheese pasta is a delicious and super-simple dish. It is ready in about 20 minutes and reheats easily if you want to bring it to a gathering.
Ingredients
- Pasta
- Goat cheese
- Mushrooms
- Shallots
- Garlic
- Sage
- Rosemary
- Thyme
- Olive oil
- Butter
- Salt
- Pepper
- Worcestershire sauce
- Vinegar
Optional ingredients
- White wine
- Flour
- Broth
Instructions
- Remove the stems from the mushrooms and slice them thinly.
- Thinly slice the shallots and garlic and add them to a large bowl with the mushrooms.
- Tear in the sage leaves, rosemary, and thyme.
- Drizzle the bowl with Worcestershire sauce and vinegar and mix.
- Set a large saute pan over medium heat. Add enough olive oil to coat the bottom of the pan, then add a large glug of butter and let it melt into the oil.
- Pour in the mushroom mixture and cook over medium heat, stirring occasionally, for 25-35 minutes, or until the mushrooms are deeply brown and the shallots are nearly caramelized.
- During the end of this time, bring a large pot of water to a boil and add salt.
- Cook the pasta until al dente, about 6-7 minutes.
- When the pasta is two minutes away from being finished, stir the goat cheese into the mushrooms. Reduce the heat to low and stir until a creamy sauce forms.
- When the pasta is finished, use a slotted spoon to transfer it to the pan with the mushrooms. Add a splash of pasta water and stir to create a glossy sauce. Add more pasta water as needed.
- Taste and season with more salt and pepper as preferred.
- Scoop the pasta onto a plate and garnish with more fresh thyme to serve.
You can also try stuffing mushrooms with goat cheese and baking them in the oven, or making goat cheese and mushroom quesadillas.
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Frequently asked questions
You will need olive or vegetable oil, any kind of mushrooms, shallots, minced parsley, unsalted butter, flour tortillas, goat cheese, and salsa or tapenade. Sauté the mushrooms and shallots for 10 minutes until the mushrooms are nicely browned. Remove from the heat, add the parsley, and season with salt and pepper. Assemble the quesadilla by melting butter in a pan, adding a tortilla, sprinkling cheese over half, adding the mushroom filling, and topping with more cheese.
Preheat the oven to 375°. Place mushroom caps in a greased baking pan. Fill each with a teaspoon of goat cheese, top with a teaspoon of red pepper, and sprinkle with pepper. Drizzle with oil and bake for 15-18 minutes or until the mushrooms are tender.
Cook the pasta according to the package directions. Drain and set aside. Heat butter and oil in a large skillet or pot over medium-high heat. Add the mushrooms and sauté for 5-10 minutes until they are golden brown and soft. Add the garlic and white wine, stirring for a few seconds. Add the whipping cream and salt. Toss the pasta with the mushroom sauce and stir in Parmesan cheese while the pasta is still warm.
