Goat Cheese Stuffed Mushrooms

While the crazy gingerbreads I made for Jess were kind of horrifying, these stuffed mushrooms were really great! I brought both over after her LSAT on Saturday evening.

I used a pie plate for these, but you could use any dish that holds your desired quantity of mushrooms.

These were also really easy. Just heat them, cheese them, and put them in the oven.

The original recipe calls for brie, but we had a bunch of goat cheese from Costco, so we used that. I'm sure either would be delicious.

They're so tasty and small that we ate them up really fast. I highly recommend them!

Goat Cheese Stuffed Mushrooms
adapted from Brie Stuffed Mushrooms
from Pioneer Woman

  • 1 package White Button Mushrooms, Washed And Stems Removed
  • 2 tbs butter
  • 4 cloves Garlic, Minced
  • ¼ cups Flat-leaf Parsley, Chopped
  • 4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
  • Splash Of White Wine (optional)*
  • 12 oz of goat cheese
  • dash of salt
Preparation Instructions

Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

Spoon small amounts of goat cheese into each mushroom cap, lightly pressing.

Top mushrooms with parsley/garlic mixture.

Place into the oven for 15 minutes, let cool slightly, and serve.

*We opted out of the wine.

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