Goat Cheese Stuffed Mushroom Caps

Prep Time: 10 minutes
Total Time: 43 minutes
Makes: 8


  1. ¼ cup (60 mL) white wine
  2. 1 tbsp (15 mL) olive oil
  3. 1 tbsp (15 mL) fresh thyme
  4. 1 tsp (5 mL) Roasted Garlic Seasoning Paste
  5. Pinch of salt
  6. ¼ tsp (1 mL) pepper
  7. 2 pkgs (454 g) Whole Mini Bellas, stems removed
  8. 2 pkgs (454 g) Pepper Goat Cheese, room temperature
  9. 2 tsp (10 mL) fresh Chives, finely chopped, divided


  1. Preheat oven to 375°F (190°C). In a bowl, toss wine, oil, thyme, garlic paste, salt, pepper and mushrooms. Marinate, 5 min. In a separate bowl, fold together goat cheese and 1 tsp (5 mL) chivesPREPARE pancake batter according to package directions, mixing in vanilla and cinnamon.
  2. Remove mushrooms from marinade and stuff with goat cheese mixture, mounding slightly. Place on a baking sheet.
  3. Bake 20 min., then broil for 2 to 3 min. until cheese is lightly golden. Garnish with remaining chives. Serve warm or at room temperature.
Tip: Save leftover mushroom stems to flavour stocks, gravies and stuffing.