Stuffed mushrooms with goat cheese, pesto sauce and mozzarella

Ingredients

• 12 caps Large Paris mushrooms (Cleaned, stems reserved)
• 150 g Mushroom stems (Finely chopped)
• 1 small Shallot (Thinly sliced)
• 2 cloves Garlic (Crushed)
• 30 g Fresh parsley (Leaves only)
• 30 g Arugula (Lightly packed)
• 50 g Walnuts (Grenoble) (Lightly toasted, then chopped)
• 30 g Parmesan (Grated (some for pesto, the rest for the filling))
• 2 tbsp Walnut oil (About 30 ml)
• 2 tbsp Olive oil (For cooking and pesto)
• 150 g Fresh goat cheese (At room temperature)
• 30 g Breadcrumbs (Panko or traditional)
• 1 unit Egg (Lightly beaten)
• 5 units Sun‑dried tomatoes (Finely chopped)
• 50 g Grated mozzarella (For gratin)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the pesto

   In the blender, combine the parsley, arugula, garlic, walnuts, Parmesan, walnut oil and a drizzle of olive oil. Blend until a smooth paste forms. Adjust seasoning with salt and pepper, add a little more olive oil if the pesto is too thick.

   Time: PT10M

2. Clean the mushrooms

   Wipe the mushroom caps with a damp cloth. Remove the stems and finely chop them. Also chop the shallot.

   Time: PT5M

3. Sauté the mushroom stems and shallot

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped stems and the shallot, sauté for 5 minutes, stirring regularly.

   Time: PT5M

   Temperature: Medium

4. Prepare the filling

   In a bowl, mix the fresh goat cheese, breadcrumbs, beaten egg, pesto (about 2 tbsp), chopped sun‑dried tomatoes, grated Parmesan, salt and pepper. Fold in the warm stem‑and‑shallot mixture.

   Time: PT5M

5. Stuff the mushrooms

   Fill each mushroom cap with the filling, pressing lightly to pack well. Arrange the stuffed mushrooms in a baking dish.

   Time: PT5M

6. Add mozzarella and bake

   Sprinkle each mushroom with a small amount of grated mozzarella. Bake in a preheated oven at 180°C for 20 minutes, until the cheese is golden and the filling is hot.

   Time: PT20M

   Temperature: 180°C

7. Rest and serve

   Remove the dish from the oven, let rest for 2 minutes before serving. Serve with an arugula salad with dried apricots and walnuts if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Large Paris mushrooms: Cremini mushrooms, Mixed variety mushrooms
• Instead of Mushroom stems: Finely chopped shallots, Sweet onions
• Instead of Shallot: Finely chopped red onion
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Fresh parsley: Fresh cilantro
• Instead of Arugula: Young spinach
• Instead of Walnuts (Grenoble): Pine nuts, Sliced almonds
• Instead of Parmesan: Pecorino, Grana Padano
• Instead of Walnut oil: Olive oil, Hazelnut oil
• Instead of Olive oil: Canola oil
• Instead of Fresh goat cheese: Sheep cheese, Aged goat cheese, crumbled
• Instead of Breadcrumbs: Crushed dry biscuits, Ground oats
• Instead of Egg: Egg yolk + a little water, Mashed potatoes (as binder)
• Instead of Sun‑dried tomatoes: Chopped black olives, Grilled red peppers
• Instead of Grated mozzarella: Shredded cheese such as Emmental, Crumpled goat cheese

Equipment Needed

• Blender or food processor
• Chef's knife
• Cutting board
• Medium‑heat skillet
• Baking dish (e.g., gratin dish)
• Tablespoon
• Mixing bowl
• Oven
• Cooking gloves
• Silicone spatula (optional)

Critical Steps — Do Not Skip

• Prepare the pesto
• Sauté the mushroom stems with the shallot
• Properly mix the filling
• Stuff the mushrooms without overfilling
• Bake until golden

Chef Tips from the Video

• Use a mix of mushrooms (Paris, pink, chanterelles) for deeper flavor.
• Lightly toast the walnuts before blending to release their aromas.
• Add a teaspoon of white wine vinegar when sautéing the mushroom stems to bring a slight acidity.

Troubleshooting

Storage

Refrigerator: Store the stuffed mushrooms in an airtight container for 3 to 4 days.

Freezer: Not recommended to freeze after cooking; if needed, freeze the raw stuffed mushrooms (without mozzarella) for up to 1 month, then bake directly.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pesto keeps for 1 to 2 weeks in the refrigerator in an airtight jar.
• The filling can be prepared the day before and kept refrigerated, then used the same day.
• Raw stuffed mushrooms can be frozen (without mozzarella) and baked directly from frozen.