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Posts Tagged ‘appetizers’

Oh, hello!

Do you have more get-togethers coming up?

Do you have to make something?

Might I suggest these?

Chevre-stuffed mushrooms
makes 30

Do-ahead:  These can be stuffed ahead of time and will keep in the fridge for a day or two before being baked and served.

30 medium-sized cremini or button mushrooms, cleaned and trimmed, with the stems removed and finely chopped
2 tsp. olive oil
1 shallot, diced fine
1 tbsp. chopped fresh rosemary
salt and pepper
EITHER: 1/4 cup fine bread or cracker crumbs, OR 4 extra mushrooms, finely chopped
[This is to accomodate those who can’t eat wheat. Or those who don’t have bread or cracker crumbs.]
1 small log (140 g) soft chevre

1.  In a large saute pan, heat the olive oil over medium-high heat. Add the shallot and cook 2-3 minutes, until softened. Add the rosemary, salt and pepper, and finely chopped mushroom stem (and chopped mushrooms, if not using bread crumbs). Cook until the mushroom is lightly browned and has let off a good deal of moisture – it will have reduced in bulk considerably. If using breadcrumbs, mix them in now, along with about two-thirds of the chevre. Season to taste.

2. Stuff the mushrooms, using your fingers or a small teaspoon to gently pack the stuffing so that it’s level. Top each mushroom with a tiny dab of the leftover chevre, and arrange the mushrooms on a parchment-lined baking sheet.

3. Bake the mushrooms for approximately 20 minutes at 400 degrees Fahrenheit. When the mushrooms are cooked through, turn on the broiler and broil the mushrooms for a few minutes until the tops are attractively browned.

Serve warm.

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