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Truffle Goat Cheese and Bacon Stuffed Mushrooms with a Roasted Red Pepper Sauce and a Truffle Herb Oil

Chef William Williams of Seasoned Provisions in Charlotte made this recipe just for the Chef Series we conducted last November. It is simply delicious.

  • Prep Time: 20m
  • Cook Time: 15m
  • Total Time: 35m


Goat Cheese Mushrooms

  • 4 oz Goat cheese (softened)
  • ¼ cup cooked bacon chopped into bits
  • ½ tsp truffle oil
  • 1 tbsp. chopped green onion
  • ½ garlic powder
  • ½ lb. button or cremini mushrooms; stems removed

Red Pepper Sauce

  • 3 red peppers cut in half and seeds/stems removed
  • 1 red onion quartered
  • 4 large cloves garlic
  • 2 tbsp. extra virgin olive oil
  • 15 oz can | 400 grams can crushed tomatoes
  • 1 tsp. balsamic vinegar
  • Salt and Pepper to taste


Goat Cheese Mushrooms

  1. In a small mixing bowl, beat cream cheese until smooth.
  2. Stir in the bacon, onion and garlic powder.
  3. Spoon into mushroom caps.
  4. Place on an ungreased broiler pan and broil on top rack for 4-6 minutes or until heated through.
  5. Garnish plate with sauce, then serve mushrooms, warm, atop sauce. Garnish with Herb Truffle Oil.

Red Pepper Sauce

  1. Heat your oven to 425°F/220°C. Lay your red peppers, onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly.
  2. Let the peppers cool about 10-15 minutes so that they are easier to handle. Once cooled, peel the skin off the peppers. After roasting this should be fairly easy. Discard the skin.
  3. Add the roast peppers, onion and garlic to a blender or food processor along with the crushed tomatoes, nutritional yeast, vinegar, salt and pepper. Process/blend until mostly smooth or until you reach your desired consistency. Taste and season with a little more salt and pepper as needed.
  4. Serve sauce as needed