Ingredients
- Olive oil, for baking sheet
- 3 slices white sandwich bread
- 1 small garlic clove, coarsely chopped
- 1 log (5 ounces) soft goat cheese, crumbled
- 1/2 cup fresh parsley leaves
- 1/4 teaspoon red-pepper flakes
- Coarse salt
- 2 packages (10 ounces each) white button mushrooms, stems removed
Add freshly ground coriander after the vegetables soften.
Salt and pepper to taste - cool on plate.
Prepare mushrooms by drizzling a bit of olive oil and baking them in a 400 degree oven for about 5 - 10 minutes until just barely cooked.
Mix most of the cooled fennel/leek mixture with fresh goat cheese - stuff mushroom caps.
Place stuffed mushroom caps under the broiler for about a minute until the cheese starts to melt.
Top the goat cheese stuffed mushrooms with remaining fennel/leek mixture and serve hot.
Sources: http://www.marthastewart.com/recipe/goat-cheese-stuffed-mushrooms
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