MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Herb & Goat Cheese Stuffed Mushrooms
Categories: Appetisers, Mushrooms, Cheese, Herbs, Nuts
Yield: 24 Servings
24 lg Fresh cremini mushrooms; abt
- 1 1/2" diameter
2 tb Olive oil
3/4 ts Salt
1 tb Butter
1 tb Fine chopped shallot
3 cl Garlic; minced
1 ts Snipped fresh thyme
1/4 c Dry sherry
3/4 c Panko
2 tb Snipped fresh chives
2 ts Fine shredded lemon peel
1 c Crumbled goat cheese
1/4 c Pine nuts; toasted *
Set oven @ 400ºF/205ºC.
Line a 15" x 10" x 1" baking pan with parchment paper; set
aside. Clean mushrooms. Remove stems from mushrooms and
chop; set aside. In a small bowl combine 1 tablespoon of
the oil and 1/4 teaspoon of the salt; brush mixture onto
mushroom caps. Arrange caps, stemmed sides up, in the
prepared baking pan.
For filling, in a large skillet heat the remaining 1
tablespoon oil and the butter over medium-high heat. Add
mushroom stems, shallot, garlic, thyme, and the remaining
1/2 teaspoon salt. Cook and stir for 8 to 10 minutes or
until stems are tender and liquid is evaporated. Remove
from heat; carefully add sherry. Return to heat; cook
until sherry is evaporated, stirring to scrape up any
crusty brown bits. Cool for 10 minutes. Stir in panko,
chives, and lemon peel. Stir in cheese and pine nuts.
Generously fill mushrooms caps with filling. Bake about 15
minutes or until mushrooms are tender and filling is
bubbly around edges. Sprinkle with additional chives if
desired and serve warm.
* To toast whole or coarsely chopped nuts, spread them in
a single layer in a shallow pan.
Bake the nuts in a 350ºF/175ºC oven for 5 to 10 minutes,
shaking the pan once or twice.
TO MAKE AHEAD: Prepare as directed through Step 2. Cover
and chill mushroom caps and filling separately for up to
24 hours. Fill and bake as directed.
Better Homes & Gardens | November 2014
MM Format by Dave Drum - 12 November 2014
Uncle Dirty Dave's Archives
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... "He who hesitates is a damned fool." -- Mae West
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