Mushroom And Goat Cheese Purses Food
MUSHROOM-AND-GOAT-CHEESE PURSES
These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
- Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
- Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 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.
More about "mushroom and goat cheese purses food"
MUSHROOM PASTA WITH GOAT CHEESE – A COUPLE COOKS
From acouplecooks.com
4.9/5 (8)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.
MUSHROOM PURSES {EASY FINGER FOOD IDEAS} - SEDUCTION IN …
From seductioninthekitchen.com
Reviews 25Calories 70 per servingCategory Appetizer Recipes
GOAT CHEESE STUFFED MUSHROOMS • FOOD FOLKS AND FUN
From foodfolksandfun.net
DATE NIGHT MUSHROOM PASTA WITH GOAT CHEESE - PINCH …
From pinchofyum.com
SAVORY GOAT CHEESE & MUSHROOM STRUDEL (GERMAN …
From craftbeering.com
MUSHROOM TOAST WITH GOAT CHEESE - BASIL AND BUBBLY
From basilandbubbly.com
RIB-EYE STEAK WITH MUSHROOMS | SO DELICIOUS
From sodelicious.recipes
MUSHROOM AND GOAT CHEESE PHYLLO TRIANGLES - FOOD
From foodandwine.com
5/5 Author Victor Scargle
- Stem the Portobellos and cut the caps in half. Using a sharp paring knife, cut off the black gills from the undersides of the caps. Slice the caps crosswise 1/4-inch thick.
- Melt the stick of butter in a large skillet. Add the shallot and cook over low heat until softened, about 4 minutes. Stir in the Portobello and white button mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the mushrooms are tender and their liquid has evaporated, about 10 minutes. Stir in the garlic, parsley and thyme and cook for 2 minutes longer, stirring. Transfer the mushroom mixture to a food processor and pulse to a coarse puree. Scrape the puree into a medium bowl, stir in the goat cheese and season with salt and pepper. Let cool.
- Preheat the oven to 400$#176;. Lay 1 sheet of the phyllo dough on a work surface; keep the rest covered with damp paper towels. Brush the phyllo sheet with melted butter and cut it lengthwise into 4 even strips. Place 1 level tablespoon of the mushroom filling in a corner of one of the strips, about 1/2 inch from the top. Fold the corner down to form a triangle. Continue folding the triangle onto itself, across and down, until you have a neat phyllo triangle. Set the triangle on a large rimmed baking sheet. Repeat with the remaining phyllo, melted butter and mushroom filling. Brush the triangles with melted butter and bake for about 20 minutes, or until browned and crisp. Let cool slightly before serving.
MUSHROOM AND GOAT CHEESE BEGGAR'S PURSES | RECIPES
From weightwatchers.com
Servings 2Total Time 30 minsCategory Lunch,Appetizers
- Preheat oven to 350°F; spray a baking sheet with nonstick cooking spray. In a large nonstick skillet, heat the oil. Sauté onion until softened, about 5 minutes. Stir in the mushrooms and cook until softened, about 5 minutes. Add the arugula and cook until wilted, about 2 minutes.
- Place the sheets of phyllo on a work surface and cover them with a damp towel. Stack 2 sheets and spray with butter-flavored nonstick cooking spray. Stack the remaining 2 sheets directly on top and spray them. Cut the phyllo into two 12 x 8 1/2 inch rectangles. Place goat cheese in the center of each phyllo; top with mushrooms. Pull up corners of phyllo and twist, forming packets that look like drawstring pouches; place on the baking sheet and spray the tops lightly with butter-flavored spray. Bake until golden brown, about 15 minutes.
GARLIC MUSHROOMS AND GOAT'S CHEESE ON TOAST | TESCO REAL FOOD
From realfood.tesco.com
MUSHROOM-AND-GOAT-CHEESE PURSES | RECIPE | FOOD, STUFFED …
From pinterest.com
MUSHROOM AND GOAT CHEESE BRUSCHETTA RECIPE | MYRECIPES
From myrecipes.com
TORTILLAS, SALSA, MUSHROOM BARBACOA AND RICOTTA FRITTERS: YOTAM ...
From theguardian.com
PORTOBELLO MUSHROOM AND GOATS CHEESE PARCELS | DINNER RECIPES
From goodto.com
CREAM OF MUSHROOM SOUP WITH FRESH GOAT CHEESE
From eatsmarter.com
MUSHROOM PURSES {EASY FINGER FOOD IDEAS} - SEDUCTION IN THE …
From myrecipemagic.com
GOAT CHEESE AND MUSHROOM QUESADILLAS RECIPE — THE MOM 100
From themom100.com
MUSHROOM AND GOAT CHEESE QUICHE - SAVOR THE BEST
From savorthebest.com
MUSHROOM AND GOAT CHEESE SOUFFLé | CANADIAN LIVING
From canadianliving.com
GOAT CHEESE-STUFFED MUSHROOMS WITH BREAD CRUMBS
From foodandwine.com
FETTUCCINE WITH MUSHROOMS, TARRAGON, AND GOAT-CHEESE …
From foodandwine.com
MUSHROOM GOAT CHEESE FILO PASTRY PARCELS - DISH 'N' THE KITCHEN
From dishnthekitchen.com
CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
