Mushrooms Stuffed with Walnuts, Smoked Bacon & Goat Cheese

Mushrooms Stuffed with Walnuts, Smoked Bacon & Goat Cheese
  • 16 servings
  • 0:10 Preparation
  • 0:40 Cooking
  • 0:50 Total Time


Add all
  • 48

    mushrooms (1-1/2 inch/4 cm in diameter), stems removed

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 6 oz
    (175 g)

    smoked bacon, chopped

  • 3

    shallots, finely minced

  • 2

    cloves garlic, finely chopped

  • 8 oz
    (250 g)

    goat cheese

  • 1 cup
    (250 mL)

    chopped california walnuts

  • 1 Tbsp.
    (15 ml)

    chopped parsley

  • 1 Tbsp.
    (15 mL)

    chopped rosemary


Line 2 rimmed baking sheets with foil. In large bowl, toss mushrooms with oil to coat. Arrange in single layer, rounded side up and bake in 375°F (190°C) oven about 20 to 25 minutes, or until tender.

In large skillet, cook bacon over medium-high heat for 7 to 8 minutes, or until crisp. Drain on paper towels. Discard all but 1 Tbsp. (15 mL) of bacon fat. In same skillet, add shallots, reduce heat to medium and cook for 3 minutes or until soft. Add garlic and cook another minute. Transfer to large bowl and cool to room temperature. Add goat cheese and walnuts. Mix well. Stir in parsley.

Place heaping teaspoon (5 mL) of filling in each mushroom. Bake at 375°F (190°C) for 10 minutes or until heated through.

Source: California Walnuts

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007