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Mushroom made in wood burning oven

Truffle Goat Cheese Stuffed Mushrooms

Prep Time 10 mins
Cook Time 15 mins
Course Appetizer
Cuisine Mediterranean
Servings 4


  • 16 Medium-Large Cremini Mushrooms Stems Removed
  • 1/4 cup Unsalted Butter Small Dice
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tsp Salt
  • 2 tsp Ground Black Pepper
  • 130 g Soft Goat Cheese
  • 2 tsp Dried Thyme
  • 1 tsp Truffle Oil
  • 3 tbsp Panko Bread Crumbs
  • 3 tbsp Finely Minced Parsley


  • De-stem mushrooms and place the caps (tops down) into a large cast iron pan (10”), placing the diced butter in between the caps.
  • Drizzle the mushroom caps with olive oil and sprinkle with salt and pepper.
  •  In a small bowl, blend together the goat cheese, dry thyme, and truffle oil.
  • Preheat Forno Venetzia oven to 600-700°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.
  • Place the cast iron pan of mushrooms into the oven, opposite to the logs.
  • Remove the pan after 5 minutes, carefully flip the mushroom caps, and return the pan to the oven.
  • Remove the pan after another 3 minutes and carefully flip the mushrooms back over so the insides are facing up. Using two spoons or a piping bag, fill the mushroom caps with the goat cheese mixture. Sprinkle the stuffed caps with panko bread crumbs and return to the oven for another 2-3 minutes, until panko is golden brown.
  • For plating, platter the mushroom caps and sprinkle with minced parsley.