Goat Cheese Stuffed Mushrooms

I combined three of my favorite savory things - mushrooms, sundried tomatoes and goat cheese - to make these yummy bite-sized morsels. They are a nice appetizer or even a light dinner when combined with a salad.

I made these over the summer, and used my toaster oven as to not heat up the house. If you're making a larger quantity or don't have a toaster oven, the regular oven works just fine.

First, mash up the goat cheese a bit to smooth it out.



Add the sundried tomatoes and garlic



and stir well to combine.

Wash the mushrooms, then take out the stems.



Stuff each mushroom cap with the cheese mixture - you'll probably need to use your fingers.



Line the mushrooms up on a baking sheet



and bake for 10-15 minutes or until the cheese is golden and tomatoes start to brown.



One year ago: Goat Cheese and Apple Bruschetta (another goat cheese recipe!)
Two years ago: Pear Custard Bars

There are more great ideas at Foodie Friday, Food on Friday, Friday Food, Bake with Bizzy, Friday Potluck, Fusion Fridays, Fat Camp Fridays, Simply Delish Saturdays.

Goat Cheese Stuffed Mushrooms

1 - 8 oz. package baby bella mushrooms
4 oz. goat cheese
1/4 cup chopped sundried tomatoes
1/2 tsp. minced garlic

Wash and stem mushrooms. Combine goat cheese, tomatoes and garlic and stir well to combine. Fill the mushroom caps with the cheese mixture, using your fingers to stuff it in. Place mushrooms on a baking sheet and bake at 400 for 10-15 minutes or until cheese is golden.