Goat Cheesestuffed Mushrooms With Bread Crumbs Recipes

GOAT CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F. Line a baking sheet with tin foil. Remove the stems from the mushrooms and discard.
• In a small bowl, mix the goat cheese with the herbes de Provence. Add the milk and combine. In another small bowl combine the breadcrumbs, parsley, and butter. Toss the mushrooms in the olive oil and balsamic.
• Place the mushroom caps on the baking sheet. Fill each mushroom with approximately 1 teaspoon of the goat cheese. Top each mushroom with approximately 1/2 tablespoon of the breadcrumb mixture. Bake at 400 degrees for about 20 minutes, or until the breadcrumbs are browned and crispy. Serve warm.

GOAT-CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
• In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
• Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

GOAT CHEESE-STUFFED MUSHROOMS WITH BREAD CRUMBS

Steps:

• Preheat the oven to 400°.
• In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper.
• Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
• In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves.
• Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
• Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
• Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.

GOAT CHEESE STUFFED MUSHROOMS

Steps:

• Pre - Heat oven to 350°F.
• Clean mushrooms with a soft brush or cloth.
• Remove the stems of the mushrooms and chop in food processor.
• Mix sausage , bread crumbs, 2/3 package of Chavrie and chopped mushroom stems.
• Stuff each mushroom cap with about 1 tablespoons of sausage mixture.
• Place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender.
• Arrange on a serving platter and top each mushroom with a dollop of the remaining Chavrie and sprinkle with chopped parsley.

SHRIMP AND GOAT CHEESE STUFFED MUSHROOMS

Steps:

• Combine the shrimp, goat cheese, onions, bread crumbs, ginger, pepper flakes, salt and pepper in a small bowl. Mound shrimp mixture into mushroom caps and place on an ungreased baking sheet. Drizzle with sesame oil., Bake at 350° for 10-15 minutes or until shrimp turns pink. Garnish with green onions if desired. Serve warm.

GOAT CHEESE MUSHROOMS

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.

GOAT CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
• In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
• Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.