Mushroom Caps Stuffed
source: recipe and photograph
by
www.finedinings.com
Recipe Type: appetizer, mushroom caps, cheese, first course appetizer
Prep Time: 25 min
Total Time: 25 min
Yield: 6 Servings
Ingredients:
6 very large button mushrooms
Olive oil, for drizzling
2 tablespoons butter
1 shallot, minced
1 clove garlic, minced
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
3 to 4 tablespoons fresh bread crumbs
Salt and freshly ground black pepper
4 to 6 tablespoons fresh Chevre goat cheese
1 tablespoon chopped fresh parsley leaves
Watercress or pea sprouts, or alfalfa sprouts for serving
Reduced balsamic vinegar for
garnish
Directions
Preheat oven to 375 degrees F.
Remove stems from mushrooms, finely chop the stems and set aside. Arrange mushroom caps stem side down on a baking sheet, brush
generously with olive oil and bake 10 minutes to shrink slightly.
Meanwhile, melt butter in a saute pan and gently fry the shallot
until slightly soft, about 3 minutes. Add the chopped mushroom stems cooking until soft for an additional 5 minutes more. Add the garlic, thyme, and
red pepper flakes, cook one minute. Add 3 tablespoons bread
crumbs. Taste, and season the mixture. Mix parsley and remaining 1 tablespoon breadcrumbs together in a bowl.
Remove
mushroom caps from oven and turn them hole-side up. Season with salt and freshly ground black pepper. Divide the
Chevre goat cheese evenly among the mushrooms, add the filling piling it on high, sprinkle with the
bread crumb-parsley mixture over the top. Drizzle each filled mushroom with olive oil, and bake at
375 degrees F until the tops are golden and the filling is very hot, about 20 minutes.
Serve with a small amount of watercress or pea sprouts or alfalfa sprouts on the side and decorate the plate with balsamic reduction.
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Wine
recommendation: Pinot Gris;
Pinot Noir |
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