Thursday, December 27, 2012

At Home: Goat Cheese-Stuffed Mushrooms

Try this easy appetizer of Goat Cheese-Stuffed Mushrooms from What Micky Eats...At Home. They are great for your next holiday party as they can be made ahead of time and left at room temperature. Goat's-milk cheeses are typically lower in cholesterol, calories and fat—and higher in calcium—than cow's-milk ones. Here, creamy chèvre is stuffed into antioxidant-rich mushrooms and topped with crispy herbed bread crumbs.


Goat Cheese-Stuffed Mushrooms (Adapted from Food & Wine)
  • 24 large cremini mushrooms (1½ pounds), stems discarded
  • ¼ cup plus 2 Tbsp extra-virgin olive oil
  • 1 teasp rosemary leaves, plus one 3-inch sprig of rosemary or your favorite Italian seasoning
  • Kosher salt and freshly ground pepper
  • 3 Tbsp fine bread crumbs
  • 6 ounces fresh goat cheese, cut into 24 pieces

- Preheat the oven to 400 degrees.
- In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper.
- Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
- In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds.
- Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
- Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes.
- Stir in the fried rosemary leaves and season with salt and pepper.
- Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.

The goat cheese–filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving.  Remember, you can substitute Italian seasoning for the rosemary.

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