Cheese Stuffed Mushrooms with Horseradish Crema
recipe
and photograph created by www.finedinings.com
Recipe Type: appetizer, cheese, mushroom, horseradish, cream, bacon
Prep Time: 30 min
Cook Time: 40 min
Servings: 20
Ingredients:
20 button mushrooms
4 garlic cloves, roasted
2 teaspoons extra-virgin olive oil
2 tablespoons Chipotle bacon (or regular bacon), cooked, crumbled
4 ounces herbed goat cheese
2 ounces Parmesan cheese, finely grated
3 ounces cream cheese, softened
1 tablespoon fresh thyme
2 tablespoons fresh basil, finely chopped
2 to 4 tablespoons heavy cream
1 cup Manchego cheese, grated
1/2 cup sour cream
1 tablespoon hot prepared horseradish, add more if you like it spicier
pinch of salt
1 to 2 tablespoons milk
1/2 cup scallions, sliced, for garnish
Instruction:
Use a melon baller to carefully scoop out insides of mushrooms.
Enclose garlic cloves in foil with extra-virgin olive oil, place on an ovenproof
pan and bake at 400 degrees for 30 minutes.
When
garlic is cool enough to handle squeeze out pulp and combine in a food processor with bacon, goat cheese, Parmesan and
cream cheese, fresh thyme and basil. Add just enough heavy cream to make a
smooth yet firm consistency then stuff the mushrooms with this mixture.
Lower oven temperature to 375 degrees. Top
the stuffed mushrooms with Manchego cheese and bake about 10 minutes. Remove from
oven and let rest.
Mix together sour cream, horseradish and salt, add small amounts of milk at
a time until the consistency can be drizzled across the stuffed mushrooms. Garnish with scallions and
serve.
