Goat Cheese And Sun Dried Tomato Stuffed Mushrooms Recipes

GOAT CHEESE AND SUN-DRIED TOMATO STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F
• Add garlic to olive oil. Place mushrooms on a cookie sheet lined with parchment paper. Brush both sides of mushrooms with olive oil.
• Using a hand mixer, whip goat cheese until fluffy. Add sun-dried tomatoes and spinach to goat cheese and stir by hand until well incorporated.
• Spoon goat cheese mixture into mushroom caps. Bake 12-15 minutes, or until mushrooms are tender and cheese is hot.
• While mushrooms are baking, cook the balsamic vinegar in a small pot over medium heat until it boils. Stir and continue to cook until it is reduced by half and becomes thick and syrupy, about 5 minutes.
• Garnish mushrooms with fresh basil and drizzle with balsamic glaze. Serve and Enjoy!!!

EASY SPINACH AND GOAT CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400ºF.
• In a large bowl mix chopped spinach, diced sun-dried tomatoes, dry basil, garlic powder, and softened goat cheese. Use a hand mixer to mix together. Set aside.
• Remove stems from mushrooms.
• Stuff each mushroom with the spinach goat cheese mixture and place on baking sheet cap side down.
• Bake for 20 minutes until golden brown.
• Remove from oven and let cool down for 5 minutes.

STUFFED MUSHROOMS WITH SUN-DRIED TOMATOES, GOAT CHEESE AND OLIVE

Steps:

• Wipe mushrooms with damp cloth, carefully scoop out stems and chop them into very fine bits, set aside.
• Heat butter in a large frying pan over med-high heat. When hot, add mushroom caps and saute for a few mins, flipping often until they begin to brown. Remove from pan and set aside.
• Reduce heat to medium, add olive oil and toss the shaloots. Stir and fry for a few mins, then add chopped mushroom stems and halapenos. Saute, stirring frequently, for ~5 minutes.
• Then add chopped sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsely and salt-n-pep. Cook for a min, then transfer to a small bowl.
• Stir in goat cheese and olives until well combined.
• Spoon filling into mushroom caps.
• Coat the bottom of a baking pan with a bit of olive oil. Transfer stuffed mushrooms into the pan. Bake at 350 for ~10 minutes Garnish with fresh parsley!

SUN-DRIED TOMATO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
• To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
• Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
• Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
• Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.

GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES

Steps:

• Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
• Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
• Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
• Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.