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Stuffed Mushrooms

April 12, 2010

This little appetizer still needs improving, but I thought I might as well post it with the hope that someone will send me suggestions on how to improve it. I stuffed the mushrooms with goat cheese and sun-dried tomatoes, topped with large homemade bread crumbs, but something just wasn’t right. The goat cheese and sun-dried tomato mixture was way too potent! Flavour’s a good thing – but this was just a bad combination of two really strong flavours. I think I should have stuffed the mushrooms with the balsamic, garlic bread crumbs and garnished the tops with goat cheese…

So, here it is, my has potential – but needs improving – stuffed mushroom recipe:

Prepare the mushrooms, brush with olive oil, balsamic vinegar, garlic mixture.

Breadcrumbs: broil crusty sliced baguette (brushed with the olive oil mixture) until browned on both sides. Let cool and coarsely  chop into small pieces.

In a small bowl, combine goat cheese and finely chopped sun-dried tomatoes.

Stuff mushrooms with goat cheese mixture and top with bread crumbs.

Bake at 400 for 15-20 minutes.

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3 Comments
  1. hmmm, they still look good to me!
    What about using a less strong cheese, like ricotta? Or keep the cheve cheese and use something mild like chives instead of the sundried tomatoes…. just brainstorming ; )

  2. Anne permalink

    I always finely chop the washed/trimmed stems and sautee them in a liitle butter, add a little herbs of your choice(parsley/chives or italien blend, maybe 1/4 cup breadcrumbs, some cheese and a tablespoon or so of the sundried tomatoes-sorry i don’t measure and amounts depend on how many mushrooms you are doing. Just experiment until you get the amounts right-a little cream cheese and a lesser amount of goat cheese will make them less intense. Happy cooking!

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