Stuffed Mushrooms with Goat Cheese and Sun-Dried Tomatoes
- Yield 20
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Stuffed Mushrooms with Goat Cheese and Sun-Dried Tomatoes is a appetizers recipe on Avoteb. The yield on the card is 20. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 20 servings
- 20 large baby bella (cremini) mushrooms
- 3 tablespoons olive oil, divided
- fine sea salt and freshly-cracked black pepper
- 1/3 cup Panko breadcrumbs
- 2 scallions, thinly sliced with white and green parts divided
- 4 cloves garlic, minced
- 4 ounces cream cheese
- 2 ounces goat cheese
- 1/4 cup finely-chopped sun-dried tomatoes
- 1/4 cup toasted pine nuts
- 3 tablespoons finely-chopped fresh basil
Method
Prep the mushrooms. Set a wire rack (if using*) on top of a large baking sheet and mist with cooking spray. Carefully remove and move the mushroom stems to a cutting board and finely chop. Cluster the mushroom caps close together cavity-side-up on the prepared baking rack. Spoon the mushroom caps evenly with 1 tablespoon (or more) olive oil and season evenly with a few twists of black pepper and a pinch of sea salt.
Toast the breadcrumbs. Warm 1 tablespoon oil in a sauté pan over medium-a hot burner. Tip in Panko and toss to combine. Leave for 2 to 3 minutes, stirring frequently, until lightly golden. Move the Panko to a bowl, then briefly wipe down the sauté pan to remove any remaining crumbs.
Sauté the veggies. Warm the remaining 1 tablespoon oil over medium-a hot burner. Tip in the white parts of the scallions and sauté for 3 minutes, stirring occasionally. Tip in the garlic and chopped mushroom stems and sauté for 3 to 5 more minutes until tender. Lift pan from heat.
Mix the garlic-mushroom mixture, cream cheese, goat cheese, sun-dried tomatoes, pine nuts and basil in a mixing bowl (or you can combine them in the same sauté pan) and stir until evenly combined.
Stuff the mushrooms. Warm oven to 350°F (180°C). Take a small spoon to scoop the filling mixture evenly into the prepared mushroom caps, pressing the filling into the cavities as much as possible. Dip the mushrooms upside-down in the Panko mixture so that it coats the filling, then place the mushrooms back on the wire rack spaced at least 1 inch apart.
Roast Roast for 20 to 25 minutes, or until the mushroom caps are tender. (Baking time will vary based on the size of your mushrooms.)
Plate Lift baking sheet from the oven and serve the stuffed mushrooms warm, sprinkled with extra fresh basil if you would like. Enjoy!
