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-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.
GOAT CHEESE STUFFED MUSHROOMS
These are a great app, served cold or room temp. Great make a head for Your next get together.
Provided by Lisa G. Sweet Pantry Gal
Categories Cheese Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375. Clean mushrooms with wet rag. Remove stems and chop fine. Place mushroom caps on baking sheet and bake for 10min. or until liquid forms in mushroom cap. Bring them out to cool. Do not discard liquid.
- 2. Meanwhile saute the mushroom stems in butter till soft, about five minutes. Then add the wine and let it reduce till dry. Stir in breadcrumbs, thyme and salt and pepper. Transfer to food processor and add the cheeses. Add the liquid from the caps and puree until combined but still firm. Place mushroom in a piping bag with star tip. Fill each cap and garnish.
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 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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