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Tuesday 21 August 2018  
Home > Mushrooms stuffed with Honeyed Goat's Cheese and Fines Herbes recipes
01.01.2003 -appetizer - mushrooms

Mushrooms stuffed with Honeyed Goat's Cheese and Fines Herbes

« These stuffed mushrooms are a real delicacy that you will enjoy munching as an "amuse-bouche" with an aperitif. They go beautifully with red meat or dishes with a red wine sauce. » 
Type Accompaniment - side dish - aperitif - appetizer - mushrooms - goat's cheese - fine herbes - honey
Level of difficulty easy
Preparation time 1 hour
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Serves 4


  • Remove the rosemary and thyme leaves and chop them finely
  • Wash/wipe the mushrooms clean
  • Separate the mushroom caps from the stems
  • Pour a little lemon juice on the mushroom caps so that they do not discolor
  • Finely chop the stems
  • Put the goat's cheese into a bowl and mash it with a fork
  • Add the cream to make the cheese easier to mix
  • Add the chopped mushroom stems
  • Add salt and pepper
  • Put a little of the honey in the bottom of the mushroom caps
  • Cover with the goat's cheese and mushroom stuffing. You can stuff the mushroom caps with a pastry bag to obtain a more esthetically pleasing result
  • Top the stuffing with another layer of honey
  • Sprinkle with the chopped thyme and rosemary
  • Put the mushroom caps in an oven-proof dish and drizzle a little olive oil on each cap
  • Cook for 50 minutes in an oven preheated to 300°F (150°C)


This goat's cheese stuffing is an open invitation to let your imagination inspire you. You could add a few crushed walnuts to the stuffing mixture, or even hazelnuts or pine nuts. Garlic and parsley would also work very well.

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See Also :
Accompaniments recipes  Accompaniments recipes
Aperitif recipes  Aperitif recipes
Appetizer recipes  Appetizer recipes
Fine herbs recipes  Fine herbs recipes
Goat's cheese recipes  Goat's cheese recipes
Honey recipes  Honey recipes
Mushrooms recipes  Mushrooms recipes
Side dish recipes  Side dish recipes
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