Description
These show-stopping Melty Pistachio Cream & Goat Cheese Mushrooms combine earthy cremini mushrooms with tangy goat cheese and a luxurious pistachio cream. The perfect blend of sophisticated flavors and approachable preparation makes these irresistible bites the star of any game day spread or cocktail party. With make-ahead options and impressive presentation, they’ll have your guests reaching for seconds before they’ve finished their first!
Ingredients
Scale
- 12 large cremini or white button mushrooms, stems removed and chopped
- 4 oz fresh goat cheese, softened to room temperature
- ½ cup roasted, shelled pistachios, divided
- ¼ cup heavy cream (plus a drizzle more for serving)
- 1 Tbsp unsalted butter
- 1 clove garlic, minced
- 1 tsp fresh thyme leaves, plus extra sprigs for garnish
- Zest of ½ lemon
- Salt & freshly cracked black pepper
- Olive oil, for drizzling
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small skillet over medium heat, melt the butter until foaming slightly.
- Add minced garlic and chopped mushroom stems, sautéing for about 1 minute until garlic is fragrant and stems begin to soften.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in ⅓ cup of pistachios (pulsed to a coarse meal), lemon zest, and a pinch of salt and pepper.
- Set pistachio cream aside to cool and thicken slightly.
- In a bowl, fold softened goat cheese with fresh thyme and black pepper until smooth.
- Rinse mushroom caps, pat dry, and arrange on the prepared baking sheet.
- Drizzle each cap with olive oil and sprinkle with salt.
- Spoon a generous dollop of goat cheese mixture into each mushroom cavity.
- Drizzle about a teaspoon of pistachio cream over each filled mushroom.
- Bake for 15-18 minutes, until mushrooms are tender and cheese is melty with golden edges.
- Garnish with remaining chopped pistachios, fresh thyme sprigs, and an optional drizzle of heavy cream.
- Serve immediately while hot.
Notes
- For the best flavor, allow goat cheese to come fully to room temperature before mixing.
- The pistachio cream can be made up to three days ahead and stored in the refrigerator.
- For a more uniform appearance, use a small cookie scoop to portion the goat cheese filling.
- Avoid overcooking the mushrooms – they should be tender but not rubbery.
- These can be assembled up to four hours before baking – simply cover and refrigerate, then let sit at room temperature for 15 minutes before baking.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American/Gourmet
Nutrition
- Serving Size: 2 mushrooms
- Calories: 185
- Sugar: 1g
- Sodium: 145mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 28mg
Keywords: stuffed mushrooms, pistachio cream, goat cheese appetizer, game day appetizer, vegetarian appetizer, gourmet mushrooms, party food, gluten-free appetizer