Tomato, corn, and goat cheese are one of my favorite springtime combinations, and they go really well together in this buttery little antioxidant rich mushroom appetizer!
Stuffed mushrooms are a wonderful concept for an appetizer – kind of like tacos. It’s everything flavor-wise that you want to contain in a single lovely little bite packed in a container that either carries or amplifies that bite. In terms of tacos, the tortilla complements but just merely carries that bite, in my opinion. But the mushroom, if you choose a good one, can amplify the flavors you put together in terrific ways!
I’m also a huge fan of mushrooms, so take what I say with a grain of salt. Here are some of my other favorite mushroom recipes:
- Gorgonzola Stuffed Mushrooms
- Wild Rice Mushroom Pilaf
- Portobello Benedicts
- Philly Cheesesteak Stuffed Portobellos
- Spinach-stuffed Portobello Burgers
So yeah, I’ve got a few odes of foodie love to portobellos and baby bellas in particular around here. This to me just seemed like a logical spring addition, given that tomatoes, corn, and goat cheese are one of my spring favorites for recipes (and show up places like this).
You don’t need a lot of ingredients for this recipe. But let’s start with this:
- 6-8 baby bella mushrooms, stems discarded
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1-2 cobs corn, cooked with kernels sliced off
- 2 roma tomatos, finely chopped
- 3 oz fresh goat cheese
- 1 tsp fresh chopped parsley
And to make these delicious apps, let’s do this:
- Preheat your oven to 400F.
- Toss the de-stemmed mushrooms with 2 tbsp olive oil and season with salt and pepper
- Place in a baking sheet or pan, rounded side up. Roast 15 minutes, until the mushrooms are tender and browned around the edges.
- Let them cool to room temp, or 15 min.
- Gently press a piece of goat cheese in the middle of each mushroom. Sprinkle with finely chopped roma tomatoes and cooked corn.
- Return to oven for 2-3 minutes until cheese is nicely melted around the tomatoes and corn.
- Sprinkle with finely chopped parsley and any additional salt and pepper to taste, and serve!
Let’s put this in a recipe card, y’all!
Goat-Cheese Stuffed Mushrooms with Tomato + Corn
Ingredients
- 6 ea baby bella mushrooms stems discarded
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1-2 cobs corn cooked, kernels sliced off
- 2 ea roma tomatoes finely chopped
- 3 oz goat cheese fresh
- 1 tsp parsley chopped, fresh
Instructions
- Preheat your oven to 400F.
- Toss the de-stemmed mushrooms with 2 tbsp olive oil and season with salt and pepper.
- Place in a baking sheet or pan, rounded side up. Roast 15 minutes, until the mushrooms are tender and browned around the edges.
- Let them cool to room temp, or 15 min.
- Gently press a piece of goat cheese in the middle of each mushroom. Sprinkle with finely chopped roma tomatoes and cooked corn.
- Return to oven for 2-3 minutes until cheese is nicely melted around the tomatoes and corn.
- Sprinkle with finely chopped parsley and any additional salt and pepper to taste, and serve!
Nutrition
There are some spring flavors happening here, but who’s ready for summer, y’all? I know you’re out there!
