Go Back
+ servings

Tandoori Goat Cheese Stuffed Mushrooms

Tandoori Goat Cheese Stuffed Mushrooms are the perfect holiday appetizer that's sweet, spicy, creamy, and tart.
5 from 1 vote
Prep Time30 minutes
Cook Time7 minutes
Total Time37 minutes
Course Appetizer
Cuisine American, Indian Fusion, Italian
Diet Vegetarian, Gluten-Free option
Servings: 25 pieces
Author: Nisha


for prepping stuffed mushrooms

  • 10 ounces cremini/baby bella mushrooms rubbed with a paper towel, about 25 mushrooms
  • ½ serrano chili finely chopped
  • 25 mushroom stems finely chopped
  • 3 cloves garlic finely chopped
  • 5 ounces honey goat cheese or regular goat cheese
  • 1 tablespoon milk
  • 3 tablespoon cranberry orange relish
  • ½ cup parmesan cheese
  • ½ cup fresh cilantro chopped
  • ½ cup scallions finely chopped
  • 4 teaspoon tandoori masala use less if you can't handle spice

for topping

  • 1 teaspoon parmesan cheese top over each mushroom
  • teaspoon panko crumbs top over each mushroom

for garnish

  • fresh rosemary leaves finely chopped
  • fresh cilantro leaves finely chopped
  • ¼ teaspoon cranberry sauce top over each mushroom



  • 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 teaspoon each mushroom) and panko crumbs (about ⅛ teaspoon per mushroom). Place into the oven for 25 minutes until bubbly.
  • Stuffed Mushrooms are done.


  • 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.


Calories: 36kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 73mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!