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Stuffed Mushrooms with Goat Cheese and Herbs

This is a very fun appetizer – Stuffed Mushrooms with Goat Cheese and Herbs!

photo by little blue hen

INGREDIENTS:

1 pound of baby portabella mushrooms, stemmed

½ pound fresh goat cheese

2 tablespoons sour cream

1 teaspoon minced garlic

½ cup mixed fresh herbs: basil, parsley, dill and chives

1 teaspoon thyme

Salt and freshly ground black pepper

Extra virgin olive oil, as needed.

DIRECTIONS:

  1. Heat the oven to 400 degrees F. and clean the mushrooms. Lightly grease a baking sheet.
  2. Crumble the goat cheese and mix with the sour cream. Stir in the garlic and herbs. Taste and add salt and pepper.
  3. Stuff the mushrooms with the cheese mixture and place on the baking sheet. Bake in a preheated oven until lightly browned on top, about 15 minutes. Let cool and serve hot or at room temperature.

Sausage Stuffed Mushrooms

This is a delicious recipe – Breaded Sausage Stuffed Mushrooms!

photo by Nikki L.

INGREDIENTS:

2 tablespoons olive oil

24 medium to large mushroom caps

Salt and pepper

¾ pound Italian sausage, hot or sweet

2 teaspoons minced garlic

½ small onion, minced

½ red bell pepper, seeded and diced

1 rib celery, diced

½ cup dried bread crumbs

1/3 cup grated, Parmesan cheese

DIRECTIONS:

  1. Preheat oven to 450 degrees F.
  2. Heat a large skillet over medium high heat. Add the olive oil and mushroom caps. Season with salt and pepper and sauté for 6 to 8 minutes. Turn the caps over onto a paper towel lined platter and let set for 5 to 10 minutes.
  3. In the meantime, add the sausage to the skillet and cook. Remove to paper towels to drain, reserving the drippings.
  4. Add the garlic, onion, bell pepper and celery to the drippings and cook until tender, about 5 minutes. Add the bread crumbs and stir.
  5. Stuff the mushroom caps and place on a non-stick baking sheet. Sprinkle with Parmesan cheese and bake in a preheated oven for 10 to 12 minutes; serve immediately.