Stuffed Mushroom Caps

A delicious appetizer that is easy to prepare.


  • 6 large button mushrooms
  • Olive oil for drizzling
  • 2 T butter
  • 1 shallot, minced
  • 1 large garlic clove, finely minced
  • 2 t chopped fresh thyme leaves
  • 1/2  t minced pepperoncini (see Note below)
  • 4 – 5 T Panko bread crumbs
  • Kosher salt and freshly ground pepper
  • 4 to 6 T fresh Chevre
  • 1 to 2 T chopped fresh parsley
  • Watercress, for serving
  • Reduced balsamic vinegar, for serving


Pre-heat oven to 375 degrees. Remove the stems from the mushrooms and finely chop. Set aside. Set the caps, holes downward, on a baking sheet. Rub the mushrooms with a small amount of olive oil and bake 10 minutes to shrink the caps slightly.

Melt the butter in a saute pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems and cook until soft, about 5 minutes. Add the garlic, thyme and pepperoncini. Saute for 1 minute. Stir in all but 2 Tablespoons of the bread crumbs. Taste and season the mixture with salt and pepper.

Mix the parsley and remaining breadcrumbs together in a bowl. Turn the slightly baked mushroom caps hole side up. Sprinkle the caps with salt and pepper. Divide the cheese evenly among the mushrooms, pile on the filling and scatter the bread crumbs and parsley over the caps. Drizzle with olive oil and bake until the tops are golden, about 20 minutes. Serve with a watercress garnish on the side and a generous swirl of reduced balsamic vinegar, if desired.

Note: Pepperoncini peppers can be found dried or pickled. The green, pickled version is easily found in supermarkets and on olive bars. The red, dried version is available at specialty grocery stores or via Either version will work in this recipe.