Goat Cheese Stuffed Mushrooms


Bacon, roasted red peppers, and goat cheese had a party last night in a mushroom hot tub!  These ingredients together really rock the taste buds!  I’m so glad I introduced them to each other.  They really hit it off.  🙂

These are delicious y’all.  I had to stop my husband from eating all of them in one sitting!  The saltiness of the bacon and sweet spice of the roasted red peppers are flat out addicting!

Try it out!  🙂




4 pieces of thick cut bacon

6 oz fresh goat cheese

1 clove garlic, minced

2 tbsp roasted red peppers (jarred kind)

8 medium mushrooms, washed

2 tbsp olive oil


Carefully remove the stem of each mushroom by popping it off at the base.

Heat the olive oil in a large skillet on medium heat.  Add in the mushroom caps and cover with a lid.  Cook until tender and brown.  Flip occasionally.  When finished turn heat off and let mushrooms set in covered skillet.  Be careful not to fry the mushrooms.  Adjust the heat if the mushrooms appear to be drying.

Cook the bacon.  Chop the bacon.

Chop the red peppers.

In a bowl, mix the goat cheese, bacon, red peppers, and minced garlic together.

Make 8 balls out of the goat cheese mixture.

Check your mushroom caps.  If they are wet on the inside flip them onto a paper towel to drain any moisture.  Place the mushrooms back into the skillet and place a ball of cheese in each mushroom.

Cover the the skillet with the lid and turn heat back on to medium.  Heat until the goat cheese mixture is uniformly hot and creamy.  This should take about 5 minutes.

Use tongs to remove each mushroom.  Plate and serve!

*Bonus: If you have some left over goat cheese mixture, spread it onto warm french bread or a bagel….oh my goodness it’s delicious.




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