Mushroom And Goat Cheese Purses Recipes

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MUSHROOM-AND-GOAT-CHEESE PURSES



Mushroom-and-Goat-Cheese Purses image

These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes 24

Number Of Ingredients 8

1 tablespoon unsalted butter, plus 1/2 stick melted
2 shallots, minced
4 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
10 cups chopped cremini or button mushrooms (about 1 1/2 pounds)
Salt and pepper
1 cup crumbled fresh goat cheese (4 ounces)
8 sheets frozen phyllo dough, thawed

Steps:

  • Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
  • Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
  • Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g

MUSHROOMS WITH GOATS CHEESE



Mushrooms with goats cheese image

A great starter for dinner parties!

Provided by alastairscott

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Cut out the central stalks and dig out a little of the mushroom to creat a cavity.
  • Fry the mushrooms in some butter and garlic to soften them for a few minutes. Remove and set aside. Meanwhile fry the shallots in garlic then mix in the pate and fry for a few minutes to heat the pate through.
  • Fill the mushrooms with the pate and then top with slices of the goats cheese. Sprinkle the breadcrumbs over the top and grill until the goats cheese starts to melt. Serve with a watercress salad dressed in some olive oil, vinegar and a little dijon mustard

GOAT CHEESE MUSHROOMS



Goat Cheese Mushrooms image

Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. -Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

24 baby portobello mushrooms (about 1 pound), stems removed
1/2 cup crumbled goat cheese
1/2 cup chopped drained roasted sweet red peppers
Pepper to taste
4 teaspoons olive oil
Chopped fresh parsley

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.

Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

MUSHROOM AND GOAT CHEESE TART



Mushroom and Goat Cheese Tart image

Categories     Mushroom     Appetizer     Bake     Goat Cheese     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
8 ounces button mushrooms, cut into 1/2-inch pieces
1 large shallot, minced
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg, beaten to blend
3 ounces soft fresh goat cheese (such as Montrachet), room temperature
1 teaspoon minced fresh thyme
2 tablespoons whipping cream

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until soft and dry, about 5 minutes. Add remaining 1 tablespoon butter to skillet, then shallot. Sauté until shallot is soft, about 4 minutes longer. Add nutmeg. Season mushroom filling with salt and pepper. Cool.
  • Line baking sheet with parchment paper. Roll out puff pastry onto lightly floured surface to 12x15-inch rectangle. Cut one 12x5-inch rectangle, two 11x1/2-inch strips and two 5x1/2-inch strips from pastry. Place rectangle on prepared baking sheet. Pierce all over with fork. Using pastry brush, brush all strips with egg. Place short strips, egg side down, atop ends of pastry to form raised crust edge; place long strips, egg side down, atop long sides of pastry. (Mushroom filling and tart shell can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 400°F. Bake tart shell until golden, about 15 minutes. Maintain oven temperature. Spread cheese evenly over bottom of hot tart shell. Top with mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with cream. Bake until heated through, about 10 minutes. Serve hot.

MUSHROOM GOAT CHEESE PAN SAUCE



Mushroom Goat Cheese Pan Sauce image

Provided by Pam Anderson

Categories     Sauce     Wine     Cheese     Mushroom     Sauté     Goat Cheese     Parsley     Simmer

Number Of Ingredients 8

Liquid:
1/4 cup canned low-sodium chicken broth
1/4 cup full-bodied red wine
Flavorings:
1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced thin
2 tablespoons minced fresh parsley leaves
Fat:
2 tablespoons fresh goat cheese

Steps:

  • Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.

GOAT CHEESE-STUFFED LAMB BURGERS



Goat Cheese-Stuffed Lamb Burgers image

These herb-studded lamb burgers come with a surprise inside: a pocket of creamy goat cheese. For a tender burger, mix the lamb and seasonings until just combined and gently shape the patties. Add some pickled red onions for a bright accent.

Provided by Bites With Applewhite

Categories     Lamb Burgers

Time 35m

Yield 4

Number Of Ingredients 14

1 pound ground lamb
4 teaspoons minced garlic
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 (4 ounce) goat cheese log
4 (2 ounce) brioche buns, split and toasted
2 cups loosely packed arugula
¼ cup prepared garlic aioli
¼ cup pickled red onions, or to taste

Steps:

  • Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
  • Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
  • Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
  • Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
  • Serve burgers on buns with arugula, aioli, and pickled red onions.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 28.6 g, Cholesterol 110.5 mg, Fat 48.8 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 19.7 g, Sodium 945.9 mg

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