Valentine's week proved to be quite an indulgent one, as per usual. It started with me making a lovely steak meal and having these as one of the sides. These were super yummy, will make again!
Link to original recipe:
http://www.girlgonegourmet.com/goat-cheese-stuffed-mushrooms/
Ingredients:
4 oz. goat cheese
1/2 T. milk
1/2 T. herbes de Provence
14-18 whole cremini mushrooms (original recipe says this is 8 oz.; for me, it was closer to 12 oz.)
1/4 c. panko
1 1/2 T. melted butter
1/2 T. fresh Italian parsley, chopped (I think I may have subbed a smaller amount of dried)
1 T. olive oil
1/2 T. balsamic vinegar
Instructions:
1. Heat oven to 400°F.
2. Line baking sheet with tin foil.
3. Remove the stems from the mushrooms and discard.
4. In a small bowl, mash together the goat cheese and herbes de Provence.
5. Add milk and stir/mash to combine. (I'm pretty sure steps 4 and 5 could be done as one.)
6. In a different small bowl, combine the panko, parsley, and butter.
7. In a larger bowl, toss mushroom caps with olive oil and balsamic.
8. Place mushroom caps on the baking sheet, gill side facing up.
9. Fill each mushroom with around 1 tsp. of goat cheese mixture, followed by topping of bread crumb mixture.
10. Bake for about 20 minutes, or until bread crumbs are browned and crispy.
11. Allow mushrooms to cool a little before serving (they will be very hot inside!!). Enjoy!
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