Goat cheese stuffed mushrooms. Goat-Cheese Stuffed Mushrooms Goat-Cheese Stuffed Mushrooms. Remove the stems from the mushrooms and spoon the mixture into each mushroom cap, place on a baking sheet. These vegetarian portobello stuffed mushrooms are filled with marinara sauce (store-bought or homemade), sautéed spinach, and a crispy panko breadcrumb coated goat cheese medallions.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
So far with this "let's get ready for the holidays and start planning menus" thing I've posted a roasted Brussels sprouts & kale salad, onion dip and today I'm sharing another appetizer - goat cheese stuffed mushrooms.
Seems like the appetizers are in the lead and I really can't complain.
You can cook Goat cheese stuffed mushrooms using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Goat cheese stuffed mushrooms
- Prepare 12 of large mushroom stems discarded.
- It's 1/4 cup of olive oil.
- It's 1/2 cup of goat cheese.
- It's 1/4 cup of fine bread crumbs.
- It's Dash of kosher salt.
- You need Dash of ground pepper.
- You need 3 tbsp of fresh mix of rosemary and Italian seasoning.
Aren't appetizers one of the best things about holiday dinners? These Spinach & Goat Cheese Stuffed Mushrooms are absolutely amazing, everyone will be asking you for the recipe. 🙂 Just send them my way… hehe! Don't forget to eat them with a nice glass of red wine! Make-Ahead Stuffed Mushrooms with Goat Cheese and Pine Nuts are a great Thanksgiving appetizer that you can make the day before!
Goat cheese stuffed mushrooms instructions
- Reheat oven 400 degrees.
- In skillet with olive oil add rosemary leaves then the stems of the mushrooms and bread crumbs toast over moderated heat until golden 5 minute..
- Stir all with salt and pepper and Italian seasoning and the goat cheese. Take off the heat..
- Gently press the mixture in the center of each mushroom, cook for 20 minutes..
Disclosure: This post for Make-Ahead Stuffed Mushrooms has been compensated by Holland House Cooking Wine. In medium bowl, combine sausage, goat cheese, thyme and a pinch of salt and pepper; stir well. In a separate bowl, stir together bread crumbs, parmesan cheese and butter. Fill each mushroom cap with stuffing mixture and top with bread crumb mixture. You may have some bread crumb mixture left over.