Goat Cheese Stuffed Mushrooms

We have a constant stream of people in our home! We feel very fortunate and delight in all the personalities and tastes that are expressed when we gather together. 

Appetizers are a wonderfully economical and belly filling way to entertain and love on your company.

 Here is a very simple and elegant stuffed mushroom that is fast and easy to make!

Makes 24


 Splash of  Olive oil
 3 slices white sandwich bread or 1 cup of breadcrumbs
 3 small garlic clove, coarsely chopped
 1 log (5 ounces) soft goat cheese, crumbled
 1/2-cup fresh parsley leaves or arugula
 1/4-teaspoon red-pepper flakes
 Sea salt
 2 packages (10 ounces each) white button mushrooms, stems removed


*Preheat oven to 400 degrees. Lightly oil your prepared mushrooms in a bowl
*In a food processor, pulse bread or breadcrumbs and garlic until fine crumbs form; set 1/2 cup aside.
*To food processor, add goat cheese, parsley or arugula, and red-pepper flakes
*Season with salt, and pulse filling until combined
*Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs
*Bake until mushrooms are tender and lightly browned- 15 to 20 minutes.

**Try adding a handful of Pine nuts to your mixture when you pulse the goat cheese !


No comments:

Serving sizes and this sight.....

As many of you have come to realize, I am usually making huge amounts of food and alot of times for more than just my family. However, I would be horrified to think that someone who was living alone, or with only a couple people in their home would feel discouraged about this..
Simply use division for most of these recipes if they are too big. With the exception of baking, which requires a fair amount of science, these recipes can be adjusted and modified with ease! And if you feel stuck, either leave me a comment or email me and I will try to respond to you as soon as I can.
Thanks fellow foodies, hope you eat something yummy today and enjoy the fact that you didn't spend lots of money at a high end restaurant!

Enjoy! I love to hear from you all!

Rebecca Turrigiano


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