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Tandoori Goat Cheese Stuffed Mushrooms are the perfect holiday appetizer that’s sweet, spicy, creamy, and tart.
The perfect party appetizer for the holidays, I mean, they look pretty festive to me.
If you’re looking for a spicy, sweet, creamy, and tart appetizer all in one bite, look no further than these Stuffed Mushrooms.
What are Tandoori Goat Cheese Stuffed Mushrooms?
Tandoori Goat Cheese Stuffed Mushrooms are simply regular ol’ stuffed mushrooms flavored with tandoori masala, goat cheese, cranberry sauce, and basic herbs.
These stuffed mushrooms are creamy, spicy, sweet, tart, and bursting with flavor.
Which Cranberry Sauce shall I use?
I love Trader Joe’s Cranberry Orange Relish. You can find this around the holidays in their refrigerated section. Alternatively, you may use canned cranberry sauce of your choice or any other store-bought cranberry sauce.
Can I make this recipe vegan, gluten-free?
For a gluten-free option: replace the panko crumbs with gluten-free panko crumbs.
For a vegan option: this may be hard as I’m not sure they make vegan goat cheese and vegan parmesan cheese. Additionally, you may replace the milk with vegan milk.
What can I use instead of Goat Cheese?
Goat cheese can be very hit or miss for me, but it’s grown on me over the years. I love the creamy and tart flavor it brings to any dish.
If you don’t want to use goat cheese, simply use cream cheese, but realize that cream cheese won’t’ have that tart flavor.
How do I prep this recipe ahead of time?
Simply make the tandoori goat cheese mixture ahead of time. Complete all the steps under Prep in the Recipe Card. Additionally, go ahead and stuff the mushrooms in advance, cover them with plastic wrap, and refrigerate them.
The day you want to serve the stuffed mushrooms, remove them from the fridge and bake.
Tips on making Tandoori Goat Cheese Stuffed Mushrooms:
- Wipe the mushrooms with a damp towel. Remove the stems so you’re able to fill the mushroom cavity with the filling.
- Make the tandoori goat cheese filling.
- Stuff each mushroom with the tandoori cheese filling.
- Add cheese and panko crumbs. Bake.
- Finish off with a touch of cranberry sauce on each mushroom.
Ingredients you’ll need for Tandoori Goat Cheese Stuffed Mushrooms:
Mushrooms
Serrano Chili
Garlic
Goat Cheese
Milk
Fresh Cilantro
Scallions
Tandoori Masala
Fresh Rosemary
Tandoori Goat Cheese Stuffed Mushrooms are:
Sweet & Spicy
Creamy & Tart
Bursting with flavor
Easy to Make
Vegetarian
Gluten-free option
How to make Tandoori Goat Cheese Stuffed Mushrooms recipe step by step?
Prep
1. Begin by cleaning the mushrooms using a damp paper towel. Remove the stem of the mushroom and set it aside.
2. Finely chop the mushroom stems, garlic, serrano chili, scallions, and cilantro.
3. Grate the parmesan cheese.
4. Heat a castiron skillet on medium heat, once hot, add avocado oil followed by chopped garlic and serrano chili. Cook for 30 seconds or so.
5. Add the mushroom stems. Season with a very little salt. Saute for 5 minutes.
6. Set it aside to cool.
7. In a medium bowl, combine the goat cheese, parmesan cheese, tandoori masala, cranberry sauce (I used Trader Joe’s Cranberry Orange Relish), milk, cilantro, scallions, black pepper, and salt.
8. Mix well. Add the cooled mushroom-garlic mix.
9. Mix again.
Stuff the Mushrooms
1. Preheat the oven to 375 degrees.
2. Begin to stuff the mushroom cavity with the creamy mixture – you’ll need half a mini scoop – this really depends on the size of your mushroom.
3. Top over the mushroom and press gently.
4. Place the mushrooms in a castiron skillet.
5. Top with a little more parmesan cheese (roughly 1 tsp each mushroom) and panko crumbs (about 1/8 tsp per mushroom). Place into the oven for 25 minutes until bubbly.
6. Stuffed Mushrooms are done.
Garnish
1. Add a little cranberry sauce on top of each mushroom – this adds a touch of sweetness to a spicy stuffed mushroom. It is also very festive.
Pin & Enjoy!
More Holiday Appetizers!
- Jalapeno Popper Garlic Bread
- Mexican Stuffed Mushrooms
- Burrata Caprese Crostini
- Baked Jalapeno Poppers
- 5 Layer Mexican Dip
Tandoori Goat Cheese Stuffed Mushrooms
EQUIPMENT
INGREDIENTS
for prepping stuffed mushrooms
- 10 ounces cremini/baby bella mushrooms, rubbed with a paper towel, about 25 mushrooms
- 1/2 serrano chili, finely chopped
- 25 mushroom stems, finely chopped
- 3 cloves garlic, finely chopped
- 5 ounces honey goat cheese, or regular goat cheese
- 1 tbsp milk
- 3 tbsp cranberry orange relish
- 1/2 cup parmesan cheese
- 1/2 cup fresh cilantro, chopped
- 1/2 cup scallions, finely chopped
- 4 tsp tandoori masala, use less if you can't handle spice
for topping
- 1 tsp parmesan cheese, top over each mushroom
- 1/8 tsp panko crumbs, top over each mushroom
for garnish
- fresh rosemary leaves, finely chopped
- fresh cilantro leaves, finely chopped
- 1/4 tsp cranberry sauce, top over each mushroom
INSTRUCTIONS
Prep
- Begin by cleaning the mushrooms using a damp paper towel. Remove the stem of the mushroom and set it aside.
- Finely chop the mushroom stems, garlic, serrano chili, scallions, and cilantro.
- Grate the parmesan cheese.
- Heat a castiron skillet on medium heat, once hot, add avocado oil followed by chopped garlic and serrano chili. Cook for 30 seconds or so.
- Add the mushroom stems. Season with a very little salt. Saute for 5 minutes.
- Set it aside to cool.
- In a medium bowl, combine the goat cheese, parmesan cheese, tandoori masala, cranberry sauce (I used Trader Joe's Cranberry Orange Relish), milk, cilantro, scallions, black pepper, and salt.
- Mix well. Add the cooled mushroom-garlic mix.
- Mix again.
Stuff the Mushrooms
- Preheat the oven to 375 degrees.
- Begin to stuff the mushroom cavity with the creamy mixture - you'll need half a mini scoop - this really depends on the size of your mushroom.
- Top over the mushroom and press gently.
- Place the mushrooms in a castiron skillet.
- Top with a little more parmesan cheese (roughly 1 tsp each mushroom) and panko crumbs (about 1/8 tsp per mushroom). Place into the oven for 25 minutes until bubbly.
- Stuffed Mushrooms are done.
Garnish
- Add a little cranberry sauce on top of each mushroom - this adds a touch of sweetness to a spicy stuffed mushroom. It is also very festive.
