A good stuffed mushroom is a little oozy, a little rich and a little bite or two. They are great for appetizers since they can be prepared in the morning and popped into the oven for a few minutes before you serve them, leaving you plenty of time to take a long hot bath and pretty yourself up before your guests arrive.
I have had a lot of different stuffed mushrooms and have enjoyed almost all of them. I have also made these in small portabellas for dinner with a salad. If you prefer a vegetarian version and if you are vegan, well, I can't help you because I totally love dairy.
This is more about method that quantities, so as the Italians say, "Use as much as you need"
Goat Cheese and Mushroom stuffed Mushrooms
Button Mushrooms
Chevre (goat cheese)
thyme
scallion
bread crumbs (Panko is crispy)
olive oil
remove stem from mushrooms and set aside
Drizzle caps w/ oil and bake (tops up) in 350 F oven for 5 minutes
Finely chop stems, scallion and thyme
add to 1 tsp olive oil in saute pan and cook 5 minutes
Flip mushroom caps upside down (open side up)
crumble in chevre
top with scallion/mushroom mixture
sprinkle on bread crumbs
drizzle with oil
Return to oven and cook until bread crumbs turn golden and crunchy
Accompany with a dollop of Balsamic Reduction for dipping
Serve along side a tiny alfalfa sprout salad dressed with a few drops of good olive oil and a spritz of lemon juice
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