Goat Cheese (Chevre) Stuffed Mushrooms
Recipe: #11054
November 07, 2013
Categories: Side Dishes, Cheese, Appetizers, Mushrooms, One-Pot Meal, Baby Shower, Christmas Easter, Fathers Day, Game/Sports Day, Oven Bake, No Eggs, Vegetarian, more
"These little morsels are stuffed with soft goat cheese and topped with rosemary flavored bread crumbs. Instead of fried rosemary, try fried sage leaves, chopped."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (34.1 g)
- Calories 57.9
- Total Fat - 4.9 g
- Saturated Fat - 1.3 g
- Cholesterol - 4 mg
- Sodium - 57.7 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.3 g
- Sugars - 0.6 g
- Protein - 2.7 g
- Calcium - 65.5 mg
- Iron - 0.2 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400°F.
Step 2
In a bowl, toss mushrooms with 3 tablespoons olive oil and 1 teaspoon chopped rosemary leaves; season with salt and pepper. Transfer mushrooms to a baking sheet, rounded side up. Bake for about 30 minutes, or until mushrooms are tender and browned around the edges. Let cool about 10 minutes.
Step 3
In a skillet heat remaining olive oil over medium-high heat. Add the rosemary sprig and fry it until leaves are crisp, about 30 seconds. Remove the sprig to a paper towel to drain, then strip off leaves.
Step 4
Pour off all but 1 teaspoon of the rosemary oil (reserve the rest for another use). Add the bread crumbs to the skillet and toast over medium heat until golden, about 2 minutes. Stir in fried rosemary leaves and season with salt and pepper.
Step 5
Gently press a piece of goat cheese into the center of each mushroom and sprinkle with the bread crumbs and serve.
Tips
No special items needed.
1 Reviews
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