Goat Cheese Stuffed Mushroom Caps with Fresh Herbs Recipe
Ingredients
| 30 (1 3/4 pounds) cremini mushrooms, about 2 inches in diameter | ||
| Dry white wine | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Kosher salt | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Shallots | 1/2 Cup (16 tbs), minced | |
| 3 slices firm white bread, made into crumbs | ||
| Parsley | 3 Teaspoon, chopped | |
| Cilantro | 3 Teaspoon, chopped | |
| 1 (2-ounce) log fresh goat cheese, crumbled | ||
Directions
1. Preheat the oven to 400°F. Wash the mushrooms in a large bowl of water, lift them out, and drain them in a colander 15-20 minutes, tossing once or twice until dry.Trim oft the bottom of the stems; carefully remove the stems and set aside.
2. Combine the wine, lemon juice, 1/4 teaspoon of the salt, and are grinding of the pepper in a large bowl. Add the mushroom caps and toss until evenly coated. Spray a nonstick jelly-roll pan or baking sheet with nonstick spray. Arrange the mushroom caps on the pan, stem-side up. Lightly spray with nonstick spray. Bake until the caps are full of liquid, 8-10 minutes. Transfer the mushroom caps to a colander set over a bowl; drain and reserve the juices.
3. Spray a large nonstick skillet with nonstick spray and place over medium heat. Add the mushroom stems and the shallots; cook until the stems begin to release their juices, about 5 minutes. Add the remaining 1/4 teaspoon salt, another grinding of the pepper, and the reserved mushroom juice. Cook until the mixture is almost dry, 6-7 minutes.Transfer the mixture to a bowl, loosely cover, and let cool to room temperature.
4. Coarsely chop the mushroom stem mixture in a food processor. Add half of the bread crumbs, 2 teaspoons of the parsley, 2 teaspoons of the cilantro, and the goat cheese. Pulse until the mixture is blended and the mushroom stems are finely chopped. Scrape the mixture into a bowl.
5. Combine the remaining bread crumbs with the remaining 1 teaspoon parsley and 1 teaspoon cilantro in a small bowl. Stuff each mushroom cap with 1/2 tablespoon of the goat cheese mixture. Arrange the mushroom caps on a nonstick jelly-roll pan or baking sheet, sprinkle with the herbed bread crumbs, and bake until golden brown and heated through, about 10 minutes.
2. Combine the wine, lemon juice, 1/4 teaspoon of the salt, and are grinding of the pepper in a large bowl. Add the mushroom caps and toss until evenly coated. Spray a nonstick jelly-roll pan or baking sheet with nonstick spray. Arrange the mushroom caps on the pan, stem-side up. Lightly spray with nonstick spray. Bake until the caps are full of liquid, 8-10 minutes. Transfer the mushroom caps to a colander set over a bowl; drain and reserve the juices.
3. Spray a large nonstick skillet with nonstick spray and place over medium heat. Add the mushroom stems and the shallots; cook until the stems begin to release their juices, about 5 minutes. Add the remaining 1/4 teaspoon salt, another grinding of the pepper, and the reserved mushroom juice. Cook until the mixture is almost dry, 6-7 minutes.Transfer the mixture to a bowl, loosely cover, and let cool to room temperature.
4. Coarsely chop the mushroom stem mixture in a food processor. Add half of the bread crumbs, 2 teaspoons of the parsley, 2 teaspoons of the cilantro, and the goat cheese. Pulse until the mixture is blended and the mushroom stems are finely chopped. Scrape the mixture into a bowl.
5. Combine the remaining bread crumbs with the remaining 1 teaspoon parsley and 1 teaspoon cilantro in a small bowl. Stuff each mushroom cap with 1/2 tablespoon of the goat cheese mixture. Arrange the mushroom caps on a nonstick jelly-roll pan or baking sheet, sprinkle with the herbed bread crumbs, and bake until golden brown and heated through, about 10 minutes.
Chef
