Stuffed Goat Cheese and Jerky Mushroom Caps


  • 24 medium button mushrooms with the stems removed, washed and patted dry
  • 24 or approximate mushroom stems, cleaned and finely diced
  • 3 plum tomatoes, finely chopped
  • ¼ lb butter softened
  • 4 cloves garlic, finely chopped
  • ½ cup chopped basil
  • ½ tsp kosher salt
  • 8 oz. Goat cheese
  • 3 oz. Shredded cheddar cheese
  • 6 oz. finely chopped HOJ beef jerky


Layout mushroom caps on a tin foil covered sheet pan.

Combine all other ingredients in a bowl and with your hands mix well until all the ingredients are incorporated. Take small amounts of stuffing and portion them out stuffing the mushroom caps.

Bake mushrooms in a 375 degree oven until the mushroom edges start to wilt away from the stuffing. Serve hot.


About Chef Forfeng

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