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.