GOAT-CHEESE STUFFED MUSHROOMS
These stuffed mushrooms make great bite-size appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
- In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
- Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 88 g, Fat 4 g, Protein 5 g
GOAT CHEESE MUSHROOMS
Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. -Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
GRILLED MUSHROOMS WITH GOAT'S CHEESE
This autumnal dish is so easy to make - try serving it with crusty bread and a side salad
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
- Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
- When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.
Nutrition Facts : Calories 257 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.12 milligram of sodium
GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS
Steps:
- Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
- Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
- Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
- Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
- Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.
GOAT CHEESE-MUSHROOM CHICKEN BREASTS
Provided by Amy Finley
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
- Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
- Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
- Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
- Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.
MUSHROOM SPINACH GOAT CHEESE FRITTATA
Make and share this Mushroom Spinach Goat Cheese Frittata recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot bring 3 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
- In a large saucepan, heat oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until it's golden brown. Remove from heat and set aside.
- Remove stems and black gills from the mushrooms. In a medium mixing bowl, toss the mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking pan and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
- Turn up the oven temperature to 400*F.
- In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of butter, 1/2 of the spinach, 1/2 of mushrooms, and 1/2 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes.
- Repeat with another teaspoons of butter and the other half of the spinach, mushrooms, eggs and another 1/8 cup goat cheese to make a second frittata(seasoning with salt and pepper) and serve. Enjoy!
Nutrition Facts : Calories 631.2, Fat 34.6, SaturatedFat 10.2, Cholesterol 856.2, Sodium 2576.8, Carbohydrate 42.8, Fiber 18.6, Sugar 10.8, Protein 49.6
GOAT CHEESE STUFFED MUSHROOMS
Mushrooms stuffed with warm goat cheese and a crispy breadcrumb topping. This recipe makes 18 stuffed mushrooms.
Provided by April @ Girl Gone Gourmet
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line a baking sheet with tin foil. Remove the stems from the mushrooms and discard.
- In a small bowl, mix the goat cheese with the herbes de Provence. Add the milk and combine. In another small bowl combine the breadcrumbs, parsley, and butter. Toss the mushrooms in the olive oil and balsamic.
- Place the mushroom caps on the baking sheet. Fill each mushroom with approximately 1 teaspoon of the goat cheese. Top each mushroom with approximately 1/2 tablespoon of the breadcrumb mixture. Bake at 400 degrees for about 20 minutes, or until the breadcrumbs are browned and crispy. Serve warm.
Nutrition Facts : ServingSize 3 stuffed mushrooms, Calories 114 calories, Sugar 1.4g, Sodium 99.7mg, Fat 9.5g, SaturatedFat 4.9g, UnsaturatedFat 4g, TransFat 0g, Carbohydrate 2.9g, Fiber 0.6g, Protein 5.4g, Cholesterol 16.4mg
GOAT'S CHEESE POLENTA WITH MUSHROOMS
Use instant polenta for this (I can hear our Italian members sobbing at the back) The cheese really packs the flavour into it.
Provided by PinkCherryBlossom
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place water and wine in a pan and bring to the boil.
- Add the salt and butter and once the butter is melted add the polenta in a steady stream. Whisk until cooked (for most brands, 2 minutes).
- Remove from the heat and stir in the goats cheese.
- In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside.
- Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted.
- Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.
Nutrition Facts : Calories 667.3, Fat 42.2, SaturatedFat 21.6, Cholesterol 80, Sodium 1010.9, Carbohydrate 40.4, Fiber 4.8, Sugar 2.8, Protein 15.4
MUSHROOM & GOAT CHEESE TARTLETS
Irresistible finger food tartlets made with a golden flaky crust that holds a savoury filling of mushrooms, onions, red peppers and goat cheese are perfect for any event.
Provided by Rita
Number Of Ingredients 20
Steps:
- For the tartlet pastry: Add flour, butter and salt to the bowl of a food processor and whirl until the mixture resembles coarse crumbs. Add cream cheese and egg and pulse until combined and the dough starts to clump together. Divide dough into 2 portions and shape each into a large 6" to 7" disk. Wrap each one tightly in plastic wrap and refrigerate for 1 - 2 hours until firm.
- Meanwhile, make the filling. In a large 12" skillet heat 1 tablespoon of the oil over medium heat. Add onions and sauté for 8 minutes while stirring occasionally, until lightly golden and caramelized. Raise heat to medium-high, add remaining 1 tablespoon oil and mushrooms; continue to sauté until the mushrooms are browned and tender, about 6 - 8 minutes.
- Add red peppers and sauté until the peppers are just tender, about 2 minutes. Add balsamic vinegar and stir to combine until the all liquid evaporates. Remove from heat, season with salt, pepper and fresh thyme. Set the mixture aside to cool slightly. Set aside the goat cheese until ready to fill the tartlets.
- Roll out the tartlet pastry dough: roll each disc of dough on a lightly floured work surface into a 14" circle (about 1/8" to ¼" thick). Cut out 48 three-inch circles, re-rolling the scraps as necessary. Place the circles into the cavities of the muffin pan by gently pressing them into the bottom and up the sides, bringing the edges of the dough to just above the rims. You may have some extra dough remaining, depending on how thick the rounds were cut. Refrigerate tartlet shells for 10 - 20 minutes to chill.
- Meanwhile, preheat oven to 375 degrees F.
- While the oven is preheating and the pastry shells are chilling, make the egg custard. In a large bowl, whisk together eggs, cream, mustard, salt, pepper and nutmeg.
- Evenly drop a dollop of goat cheese into each tartlet cup. Top each with 1 rounded teaspoon of the onion- mushroom filling. Gently pour in 1 tablespoon of the egg custard over the filling in each tartlet, filling it just to the rim. Do not overfill as the egg custard will puff up while baking.
- Immediately bake for 18 - 20 minutes until lightly golden and crispy and the egg custard has set and puffed up. Remove from oven and let cool in pan for 5 minutes. Remove tarts to a cooling rack. Serve warm or at room temperature garnished with more fresh thyme.
- Note: If making tartlets ahead of time, reduce baking time by 2 to 3 minutes. Cool tarts completely and store in an air-tight container in the refrigerator for up to 3 days or in the freezer up to 3 months. To reheat, place cold or frozen tartlets on a baking sheet (or back into the mini muffin cups) and heat in a preheated 350 degrees F oven for 10 to 15 minutes until lightly golden and warm.
STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE
These amazing stuffed portobello mushrooms are topped with marinara sauce, spinach, and crispy goat cheese medallions. A delicious and easy vegetarian main course that is sure to be a crowd pleaser! Substitute gluten free breadcrumbs to make gluten free. Note: While you can adjust this recipe to work for any size portobello mushroom, I recommend finding large portobello mushrooms that are roughly 4-inches wide and have slightly deeper caps for filling. This will make them easier to stuff.
Provided by Laura / A Beautiful Plate
Categories Healthy and Light
Time 1h
Number Of Ingredients 14
Steps:
- Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
- Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
- Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
- Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
- Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
- Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
- Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Carbohydrate 21 g, Protein 10 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 778 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g
HEALTHY STUFFED MUSHROOMS RECIPE
These Healthy Stuffed Mushrooms are an easy, savory and absolutely delicious appetizer for the holidays. They're creamy, crispy and can even be prepped ahead of time.
Provided by Lauren Grant-Vose
Categories Appetizer
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF (204ºC). Coat a 9×13-inch baking dish with nonstick spray.
- Remove stems from mushrooms and reserve. Arrange mushroom caps, stemmed sides up, in prepared baking dish.
- Chop mushroom stems.
- Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring frequently, until mushrooms start to soften, about 3 minutes. Add spinach and cook until wilted and any liquid has evaporated, 3 minutes. Add ¼ cup Panko and cook, stirring often, until toasted, 1-2 minutes. Off heat, add goat cheese and juice of half a lemon; stir until combined.
- Divide filling between mushroom caps, mounding as needed. Stir together remaining 2 tablespoons panko, ½ teaspoon lemon zest, parsley and Parmesan; and season with salt and pepper. Sprinkle mixture over stuffed mushrooms.
- Bake mushrooms topping is golden brown, 30-35 minutes, rotating halfway through to promote even browning.
Nutrition Facts : ServingSize 4 stuffed mushrooms, Calories 187 calories, Sugar 3 g, Sodium 429 mg, Fat 11 g, SaturatedFat 4 g, Carbohydrate 13 g, Fiber 3 g, Protein 10 g
25+ GREAT GOAT CHEESE RECIPES (+ROASTED BEET SALAD WITH GOAT CHEESE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 32m
Number Of Ingredients 6
Steps:
- Bake the beets in aluminum foil for 45 minutes at 350°F.
- Toast the hazelnuts for 7 minutes.
- Puree honey, hazelnuts, and dressing in a blender.
- Dress the greens.
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
More about "goat cheese mushrooms food"
GOAT CHEESE STUFFED MUSHROOMS - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (3)Total Time 40 minsCategory AppetizerCalories 127 per serving
- In medium non-stick skillet, add 1 teaspoon olive oil and preheat pan over medium heat. Add shallots, and cook, stirring often, until softened and golden, about 7-8 minutes. Stir in Holland House White Cooking Wine and cook until all of the liquid is evaporated, about 3-5 minutes.
- Meanwhile, rinse the mushrooms, pat them dry, and remove and discard the stems. Place the mushrooms on the baking sheet/baker and brush 2 tablespoons of olive oil over all the mushrooms, and then sprinkle lightly with salt.
MUSHROOM PASTA WITH GOAT CHEESE - A COUPLE COOKS
From acouplecooks.com
5/5 (3)Total Time 25 minsCategory Main DishCalories 386 per serving
- Cook the pasta in heavily salted boiling water until al dente. Pro tip: Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/4 cup pasta water.
- In a saute pan or skillet, heat the olive oil to medium high heat and cook the herbs, mushrooms, and several pinches of kosher salt together for about 5 minutes, stirring occasionally. When mushrooms are cooked and tender, reduce heat to low, add lemon juice, greens and few more pinches of kosher salt. Cook for about 2 minutes until greens are wilted but bright green. Add the Parmesan cheese and pasta water and stir until cheese is melted.
- Add the drained pasta into the mushrooms. Add fresh ground black pepper and kosher salt to taste. Use your fingers to break off crumbles of the goat cheese and add it to the pasta; stir them in if desired. Serve immediately.
WILD MUSHROOM AND GOAT CHEESE OMELETS - FOOD AND WINE
From foodandwine.com
4/5 (361)Total Time 45 minsServings 6
- Preheat the oven to 225°. In a large skillet, melt 3 tablespoons of the butter. Add the shiitake and cook over moderately high heat, stirring occasionally, until golden, about 7 minutes. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the pea shoots, season with salt and pepper and cook just until wilted, about 1 minute. Keep warm.
- Crack 6 eggs into a medium bowl, season with salt and pepper and beat with a whisk. In a 10-inch, nonstick skillet, melt 1 tablespoon of the butter. Whisk the eggs again and add them to the skillet. Cook over moderately high heat, lifting the edges with a spatula to allow the uncooked eggs to seep underneath, until the bottom of the omelet is golden and the top is nearly set, about 4 minutes.
- Spoon one-third of the filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, fold the sides over the filling to enclose it completely. Slide the omelet onto a large heatproof plate and cut it in half; serve immediately or transfer it to the oven to keep warm. Repeat with the remaining butter, eggs and filling to make 2 more omelets. Serve at once.
SAVORY GOAT CHEESE & MUSHROOM STRUDEL (GERMAN RECIPE)
From craftbeering.com
4.9/5 (9)Total Time 45 minsCategory Cooking Tips And How TosCalories 813 per serving
- Clean and trim the mushrooms and chop as finely as you'd like**. Over medium heat melt 2 tbsp butter and saute the mushrooms with the garlic and thyme. Once most of the mushroom moisture has been released and evaporated add the chopped parsley, the flour and season with salt and pepper. Stir and cook for another minute or two. Remove from the stove and let cool down a bit. Fold in the goat cheese.
- Preheat the oven to 350 F. Melt the rest of the butter. Line a baking sheet with parchment paper.
- Spread out the puff pastry onto a clean surface and brush each of the two sheets with a bit of melted butter. If using phyllo, start with 3 sheets, brush, then add 3 more, brush and so on until you have 2 separate piles comprised of 12 to 15 phyllo sheets each.
- Divide the filling and spread it over each sheet of dough. Leave a little room at the ends. Fold the short end inward and roll along the longer side. Brush seam with butter, place seam side down onto baking sheet. Generously brush with butter.
MUSHROOM AND GOAT CHEESE TORTAS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 6
- Preheat the oven to 325°. Put the garlic in a small, deep baking dish and toss with the olive oil, lime juice and 1 teaspoon of salt. Cover and bake for about 30 minutes, until the garlic is soft and golden.
- Increase the oven temperature to 400°. Combine all of the mushrooms in a 9-by-13-inch baking dish and toss with the roasted garlic and 1 teaspoon of salt. Cover with foil and bake for 10 minutes. Uncover and bake for about 35 minutes longer, until the mushrooms are tender and golden. Stir in the chopped cilantro.
- Scrape some of the bread out of the center of the rolls and set the rolls on a large baking sheet, cut sides up. Spread the mushrooms over the rolls and bake for about 5 minutes to crisp the rolls. Spread the arugula and salsa on one half of the rolls and the goat cheese on the other half. Close the sandwiches and bake for about 5 minutes, until hot and crisp. Cut the sandwiches in half and serve.
GOAT CHEESE-STUFFED MUSHROOM CAPS - SAFEWAY
From safeway.ca
MUSHROOM TOAST WITH GOAT CHEESE - BASIL AND BUBBLY
From basilandbubbly.com
5/5 (3)Category AppetizerCuisine AmericanTotal Time 40 mins
- Place the baguette slices on a sheet pan. Brush or drizzle approximately 1/4 cup of Filippo Berio olive oil over the baguette slices. Broil on high heat for 2 to 3 minutes, watching closely so that you can remove the slices as soon as they brown.
- Set a skillet over medium high heat. Add 1 Tablespoon of olive oil to the pan, and stir in the shiitake mushrooms. Cook the mushrooms until they soften, approximately 6 minutes. Remove the cooked mushrooms from the pan and set aside. Repeat for the white mushrooms, followed by the baby bella mushrooms.
- Once all mushrooms are cooked, add another Tablespoon of olive oil to the pan, plus add all of the cooked mushrooms back into the pan, along with the salt, pepper, leaves of thyme, and the minced garlic. Stir to combine, and cook for 2 to 3 minutes.
- On each slice of baguette, spread goat cheese, and top with the cooked mushroom mixture. Garnish with micro greens if desired.
GOAT CHEESE AND WILD MUSHROOM PUFF PASTRY PIZZA | THE IN ...
From infinebalance.com
4.3/5 (3)Total Time 30 minsCategory AppetizerCalories 285 per serving
- Preheat oven to 425 and line a baking tray with parchment paper or Silpat silicone baking sheet sheet.
- Heat oil in a 12-inch non-stick skillet over medium heat. Add mushrooms and saute until browned, about 8-10 minutes. Sprinkle with salt partway through cooking. Once mushrooms are fully cooked, add Worcestershire sauce (or soy sauce) and continue to saute until liquid completely evaporates. Remove heat and set aside.
- Unroll puff pastry onto prepared baking tray. Gently push into a rectangle. Prick pastry with the tines of a fork all over. This will prevent the pastry from puffing too much underneath the filling. Just focus on the center of the pastry, leave about an inch all the way around the edge untouched.
- Crumble goat cheese all over top of the pastry, again leaving about 1 inch around the edge empty. Then layer sauteed mushrooms and sliced red onions. Sprinkled grated old cheddar on top. Toss on a couple of fresh leaves of rosemary. Bake in the hot, 425 oven for 12-15 minutes. The pastry will be golden brown and crispy around the edges. Check the bottom, it shouid be nicely browned as well. You don't want to floppy pizza.
GOAT CHEESE STUFFED MUSHROOMS FROM THE FITCHEN
From thefitchen.com
Category AppetizerTotal Time 30 minsEstimated Reading Time 3 minsCalories 47 per serving
CRAB STUFFED MUSHROOM WITH GOAT CHEESE - THE REAL FOOD ACADEMY
From therealfoodacademy.com
Cuisine International, World CuisineEstimated Reading Time 1 minCategory Cocktail PartyTotal Time 20 mins
- In a food processor add stems, goat cheese, crabmeat, two tablespoons of parmesan, and two cloves of garlic. Pulse until smooth. Mix in scallions.
- Taste your mixture and add salt, pepper, and powdered garlic to taste. With a spoon, scoop about one tablespoon of mixture into each mushroom, or until cap is full and overflowing a bit.
MUSHROOM AND GOAT CHEESE BRUSCHETTA RECIPE | MYRECIPES
From myrecipes.com
Servings 16Calories 158 per servingTotal Time 45 mins
- Preheat oven to 375°F. Warm 2 Tbsp. oil in a skillet over medium heat. Sauté shallot until softened, about 3 minutes. Add garlic; sauté 30 seconds. Add mushrooms, season with salt and pepper and increase heat to high. Cook, stirring occasionally, until mushrooms are tender and most of liquid has evaporated, about 7 minutes. Remove from heat; stir in parsley and lemon juice. Season with additional salt and pepper, if desired.
- Brush bread on both sides with remaining 2 Tbsp. oil; place in a single layer on a baking sheet. Bake until golden and crisp, 6 to 8 minutes, turning once. Spread goat cheese on bread slices and top each with a heaping tablespoonful of mushroom mixture. Serve.
GOAT CHEESE AND MUSHROOM PUFF PASTRY APPETIZERS - COZY ...
From cozypeachkitchen.com
4.5/5 (8)Total Time 1 hrCategory AppetizersCalories 149 per serving
- Heat olive oil in a medium pan of medium heat. Once hot, add shallots and diced mushrooms. Sprinkle with 1/2 teaspoon salt. Saute until the mushrooms have released their juices, about 5-7 minutes. Add garlic and saute a minute more, until garlic is golden.
- Transfer mushroom filling to a heat safe mixing bowl. Stir in the goat cheese and thawed spinach (make sure to drain any excess liquid from the spinach). Cover and transfer to the fridge to cool for at least 30 minutes, or until the mixture is cool to the touch.
- Preheat the oven to 350 degrees F. While the filling is cooling, remove puff pastry from the freezer and let thaw according to package instructions.
- Once the pastry is mostly thawed (it should be pliable but not completely room temperature), slice into 24 pieces of 2 in x 3 in rectangles using scissors or a knife.
MUSHROOM AND GOAT CHEESE QUICHE - SAVOR THE BEST
From savorthebest.com
5/5 (2)Total Time 3 hrs 30 minsCategory Main DishCalories 517 per serving
- For a 9-inch x 2.5-inch quiche pan with removable bottom. Coat the pan with oil spray and reserve.
- In the bowl of a food processor add the flour and salt and pulse to combine. Add the cold butter and pulse 10 to 12 times. Add the cream cheese and pulse 10-12 times until the mixture resembles small pebbles. In a cup or small dish, whisk the egg, egg yolks and vinegar together with a fork and pour over the flour mixture. Pulse to combine. The mixture will be crumbly.
- Tip the dough out onto a lightly flour-dusted work surface and form in to a flat disc. Wrap with plastic wrap and refrigerate for 30 minutes.
ROASTED GARLIC & GOAT CHEESE STUFFED MUSHROOMS - EARTH ...
From earthfoodandfire.com
Cuisine CanadianTotal Time 50 minsCategory AppetizerCalories 164 per serving
- Pre-heat your oven to 375F. Clean the button mushrooms by brushing and washing off any dirt that may be clinging to them. Dry the mushrooms well. Remove the stems of the mushrooms and discard or save for vegetable stock or soup.
- Toss the cleaned mushroom caps in a bowl with 2 tbsp oil and salt and pepper. Place the seasoned mushrooms on a baking sheet and roast in the oven for 15-20 minutes, or until tender. The mushrooms will release liquid as they roast, discard this.
- Place the whole bulb of garlic in a pan with a splash of oil, cover the pan with tin foil, and roast for 15-20 minutes. This can be done simultaneously as the mushrooms roast.
- Once the garlic has roasted, remove the bulb from the oil, and when cool enough to handle, squeeze the softened cloves directly into a bowl with the goat cheese, herbs, salt, and pepper. Add the roasted garlic oil, then mix until the filling is smooth and creamy.
MUSHROOM, SPINACH & GOAT CHEESE STRATA | FOODLAND
From foodland.ca
3/5 (4)Calories 290 per servingTotal Time 1 hr 25 mins
- Preheat oven to 375°F (190°C). Grease a 9 x 13-in. (3 L) baking dish. In a skillet, heat oil over medium-high heat. Add onion, mushrooms, oregano and 1/2 tsp (2 mL) each salt and pepper and cook, stirring, until all liquid from mushrooms evaporates, about 8 min. Add red pepper and cook until softened, about 5 min. Add spinach and cook until wilted, about 2 min. Set aside.
- In a large bowl, stir together bread cubes, mushroom mixture and goat cheese. Spread mixture in prepared baking dish. In a bowl, whisk together eggs, milk and remaining salt and pepper. Pour over bread mixture and let stand, 15 min. or overnight.
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