Mushrooms Stuffed with Walnuts, Smoked Bacon and Goat Cheese

  • Yield: 48 mushrooms servings
  • Prep: 10 mins
  • Cook: 20 mins


48-- mushrooms (1-1/2 inch in diameter), stems removed
2tablespoons olive oil
6ounces smoked bacon, chopped
3-- shallots, finely minced
2cloves garlic, finely chopped
8ounces goat cheese
1cup chopped California walnuts
1tablespoon chopped parsley
1tablespoon chopped rosemary


  1. Line 2 rimmed baking sheets with foil. In large bowl, toss mushrooms with oil to coat. Arrange in single layer, rounded side up and bake in 375F oven about 20 to 25 minutes, or until tender. In large skillet, cook bacon over medium-high heat for 7 to 8 minutes, or until crisp. Drain on paper towels.
  2. Discard all but 1 tbsp of bacon fat. In same skillet, add shallots, reduce heat to medium and cook for 3 minutes or until soft. Add garlic and cook another minute. Transfer to large bowl and cool to room temperature. Add goat cheese and walnuts. Mix well. Stir in parsley. Place heaping teaspoon of filling in each mushroom.
  3. Bake at 375F for 10 minutes or until heated through.

Option: Garnish each mushroom with a walnut half before serving.

Tips: For lighter version, replace goat cheese with mixture of 4 oz each of low fat cream cheese and goat cheese. Filled mushrooms can be made ahead and refrigerated for up to 6 hours. Bake just before serving.

Nutritional Info *per serving

  • Calories 80
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg
  • Sodium 115mg
  • Potassium 350mg
  • Carbohydrate 4g
  • Fiber 1g
  • Sugars 2g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%