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
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.
CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE
Steps:
- For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
- Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
- Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
- Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
- Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
- Squeeze the mushroom filling into each chicken breast.
- In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
- Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
- Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
- Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
- When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
- For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
- Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
- Plate the chicken and spoon the pan sauce over the chicken.
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
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.
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 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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- 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.
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