Goat-Cheese Stuffed Mushrooms with Tomato + Corn

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:

1. Preheat your oven to 400F.
2. Toss the de-stemmed mushrooms with 2 tbsp olive oil and season with salt and pepper
3. Place in a baking sheet or pan, rounded side up. Roast 15 minutes, until the mushrooms are tender and browned around the edges.
4. Let them cool to room temp, or 15 min.
5. Gently press a piece of goat cheese in the middle of each mushroom. Sprinkle with finely chopped roma tomatoes and cooked corn.
6. Return to oven for 2-3 minutes until cheese is nicely melted around the tomatoes and corn.
7. 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!

Print

Goat-Cheese Stuffed Mushrooms with Tomato + Corn

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!

Course Appetizer

Cuisine American

Keyword appetizers, corn, goat cheese, mushroom, tomatoes

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Cooling time 5 minutes minutes

Total Time 28 minutes minutes

Servings 4

Calories 119kcal

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!

There are some spring flavors happening here, but who’s ready for summer, y’all? I know you’re out there!