Stuffed Mushrooms With Goat Cheese And Sun Dried Tomatoes 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!!!

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.

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!