Mixed Wild Mushrooms with Goat Cheese


Not everyone is a fan of mushrooms in any way, shape or form whether they are button, shiitake, portabella or something else. Fortunately, that is not true in my household so I have room to experiment when it comes to preparing mushrooms. The day I came up with my Mixed Wild Mushrooms with Goat Cheese recipe I wanted to make a quick appetizer that would be healthy and tasty.


Goat cheese is not one of my go to cheeses when I am cooking. I like goat cheese in salads but I did not know if I could actually cook with it so I had to do a little research to see if what I wanted to do would work. I was surprised to learn goat cheese has a lot less sodium and has about 40 fewer calories than than cheddar cheese. I thought goat cheese would have more calories since it is so creamy. Besides the nice health benefits of goat cheese it softens easily when heated and blends well into other foods.


Hubby was my taste tester for this recipe only because he wandered into the kitchen while I was setting up the dish for pictures. Fortunately, I was able to snap a couple of pictures before he gobbled up most of mushrooms. Always a good sign for a recipe when the taste testers clean their plates and leave with a smile on their face.


Mixed Wild Mushrooms with Goat Cheese

2 pkgs mixed wild mushrooms
3 oz crumbled goat cheese
1 tbsp butter
1 tbsp olive oil
2 tbsp water
½ tsp salt
½ tsp cracked black pepper
½ tsp cilantro
½ tsp oregano
½ tsp parsley
5 dashes hot sauce
1 dozen crostini slices

Place butter and olive oil in a medium non-stick frying pan. Allow butter to melt then add mushrooms. Saute mushrooms until they brown slightly. Add seasonings, water and goat cheese. Stir constantly until goat cheese blends into the mushrooms. Serve on toasted crostini slices.

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