RCP: Goat Cheese Stuffed Mushrooms

[Jenise]

Made this tasty, simple little recipe from Food & Wine yesterday.

Stuffed mushrooms have become one of those cliche, been-there/done-that things that a lot of us stay away from we think we're above cliches--even though we actually really like stuffed mushrooms! When I saw this recipe involving ingredients I had on hand, I decided it was time to come back into the light.


By GABE THOMPSON October 2008

Goat's-milk cheeses are typically lower in cholesterol, calories and fat—and higher in calcium—than cow's-milk ones. Here, creamy chèvre is stuffed into antioxidant-rich mushrooms and topped with crispy herbed bread crumbs. Slideshow: More Appetizers

Ingredients
24 large cremini mushrooms (1 1/2 pounds), stems discarded 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary Kosher salt and freshly ground pepper 3 tablespoons fine bread crumbs 6 ounces fresh goat cheese, cut into 24 pieces

How to Make It
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.

Make Ahead
The goat cheese–filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving.

Notes
One Serving 138 cal, 11 gm fat, 3.9 gm sat fat, 5 gm carb, 0.6 gm fiber.

Yes!
A good stuffed mushroom is worth doing.
This morning at my shop they had perfect solid cup mushrooms about 5 inches in diameter! I Didn’t buy one (like I oculdnt eat one by myself) but I’m now paddling furiously to fit one, stuffed cooke and either quartered or sliced in my antipasto for lunch for three tomorrow.

I like stuffed mushrooms, too. My local fishmonger sells two kinds: with crabmeat, and with breadcrumbs.

[Robin Garr]

cremini mushrooms ... stems discarded

Don't pitch 'em, though. Simmer them with onion and garlic, peppercorns and not overmuch salt, strain and save, and they make a really fierce mushroom broth. Put the broth back in a dish like mushroom risotto and they intensify the flavor and the umami.

Don't pitch 'em, though. Simmer them with onion and garlic, peppercorns and not overmuch salt, strain and save, and they make a really fierce mushroom broth. Put the broth back in a dish like mushroom risotto and they intensify the flavor and the umami.

Waste not, want not!

I do this sort of dish frequently.

Variations - finish with a touch of Za'atar or Aleppo pepper dusting on top. And some chopped water chestnut adds some crunch to the stuffing.

I like doing that sort of dish as a separate course using a large Portobello with some ground parmesan,garlic and thyme as a topping. Superb with Pinots.