Stuffed Mushrooms with Chavrie Goat Cheese

Enjoy these Stuffed Mushrooms with Chavrie Goat Cheese, each of them piled high with savory whipped goat cheese, spiked with fresh parsley, and topped by crunchy baked breadcrumbs. In this recipe, we also used sausage for a hearty, meatier filling.

30 mins
Chavrie Pyramid Original Goat Cheese


  • 24 ea. 2-2 1/2 inch stuffing mushrooms
  • 8 oz. bulk (loose) Italian sausage
  • ½ C Italian style bread crumbs
  • 1 pkg. 5.3 oz Chavrie Pyramid plain or Basil and Roasted Garlic
  • 2 Tbsp. Chopped fresh parsley


  1. Preheat oven to 350°F.
  2. Clean mushrooms with a soft brush or cloth.
  3. Remove the stems of the mushrooms and chop in food processor.
  4. Mix sausage , bread crumbs. 2/3 package of Chavrie and chopped mushroom stems.
  5. Stuff each mushroom cap with about 1 Tbsp. of sausage mixture.
  6. Place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender.
  7. Arrange on a serving platter and top each mushroom with a dollop of the remaining Chavrie and sprinkle with chopped parsley.