Goat Cheese-Stuffed Mushroom Caps
Prep Time
Cooking Mode
¼ cup white wine
1 tbsp olive oil
1 tbsp fresh thyme
1 tsp Roasted Garlic Seasoning Paste
pinch of salt
¼ tsp pepper
2 pkgs Whole Mini Bellas, stems removed
2 pkgs Pepper Goat Cheese, room temperature
2 tsp fresh chives, finely chopped, divided
¼ cup white wine
1 tbsp olive oil
1 tbsp fresh thyme
1 tsp Roasted Garlic Seasoning Paste
pinch of salt
¼ tsp pepper
2 pkgs Whole Mini Bellas, stems removed
2 pkgs Pepper Goat Cheese, room temperature
2 tsp fresh chives, finely chopped, divided
Directions
1Preheat oven to 375°F (190°C). In a bowl, toss wine, oil, thyme, garlic paste, salt, pepper and mushrooms. Marinate, 5 min. In a separate bowl, mix together goat cheese and 1 tsp (5 mL) chives.
2Remove mushrooms from marinade and stuff with goat cheese mixture, mounding slightly. Place on a baking sheet.
3Bake 20 min., then broil for 2 to 3 min. until cheese is lightly golden. Garnish with remaining chives. Serve warm or at room temperature.
Tips
1
Save leftover mushroom stems to flavour stocks, gravies and stuffing.
Disclaimer
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Personal Note
Personal Note
