2 Reviews

These are herby and good!! I used lemon and German thyme, basil, plus oregano all from my garden. Instead of butter, I used extra virgin olive oil and it worked out great!I added some kosher salt to the mix before I stuffed my mushrooms, and I'm glad that I did because the mushrooms needed salt. I found that you must serve these immediately because the goat cheese starts to crumble if you don't but luckily, we ate them all up!! Thanks for the recipe!!

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Chef*Lee April 06, 2009

These are just delicious! A great hos d'oeuvres or side dish. I used chevre. Very simple yet sophisticated. Reviewed for ZaarTag.

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What's Cooking? February 01, 2007
Baked Shiitake Stuffed Mushroom Caps