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 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
BACON AND GOAT CHEESE STUFFED MUSHROOMS
Mushroom caps are stuffed with bacon, tangy fresh goat cheese and chives and baked until golden brown.
Provided by Food Network Kitchen
Time 1h
Yield 24 stuffed mushrooms
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and shallots and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the bacon, goat cheese and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
GOAT CHEESE STUFFED MUSHROOMS
This is a yummy, quick and easy appetizer for your Gourmet Football Party or for a Saturday starter before dinner!
Provided by Corrinne J
Categories Lunch/Snacks
Time 30m
Yield 24 mushrooms, 24 serving(s)
Number Of Ingredients 5
Steps:
- Pre - Heat oven to 350°F.
- Clean mushrooms with a soft brush or cloth.
- Remove the stems of the mushrooms and chop in food processor.
- Mix sausage , bread crumbs, 2/3 package of Chavrie and chopped mushroom stems.
- Stuff each mushroom cap with about 1 tablespoons of sausage mixture.
- Place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender.
- Arrange on a serving platter and top each mushroom with a dollop of the remaining Chavrie and sprinkle with chopped parsley.
Nutrition Facts : Calories 68.5, Fat 5, SaturatedFat 2.4, Cholesterol 12.1, Sodium 118.9, Carbohydrate 2.5, Fiber 0.3, Sugar 0.6, Protein 3.6
SHRIMP AND GOAT CHEESE STUFFED MUSHROOMS
Portobello mushrooms get dressed up for the holidays with a decadent mixture of goat cheese, fresh shrimp and ginger. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Combine the shrimp, goat cheese, onions, bread crumbs, ginger, pepper flakes, salt and pepper in a small bowl. Mound shrimp mixture into mushroom caps and place on an ungreased baking sheet. Drizzle with sesame oil., Bake at 350° for 10-15 minutes or until shrimp turns pink. Garnish with green onions if desired. Serve warm.
Nutrition Facts :
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.
GOAT CHEESE STUFFED MUSHROOMS
This comes from the Everyday Food Magazine/Website from Martha Stewart. These are delicious and if you have a food processor sooooo easy to make.
Provided by d-licious
Categories Cheese
Time 35m
Yield 20-30 mushrooms
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 36, Fat 1.7, SaturatedFat 1.1, Cholesterol 3.3, Sodium 53.9, Carbohydrate 3, Fiber 0.4, Sugar 0.7, Protein 2.5
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GOAT CHEESE-STUFFED MUSHROOMS WITH BREAD CRUMBS
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4/5 (1)Total Time 1 hrServings 8
- Preheat the oven to 400°. 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.
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- Remove the stems from the mushrooms and chop the stems finely. With a melon baller, remove the gills (the dark part) from the mushrooms and discard.
- In a large skillet, brown the bacon in the butter. Add the shallots, garlic, bell pepper, zucchini, sun dried tomatoes and chopped mushrooms. Sauté until the vegetables are tender. Season with salt and pepper. Pour into a bowl. Add the bread crumbs, parsley and stir to combine. Let cool.
- Coarsely crumble the goat cheese and stir gently to combine with the chopped vegetables. Stuff the mushroom caps with that mixture and place on a lightly oiled baking sheet.
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