Stuffed Mushrooms with Goat Cheese

I adore mushrooms. I could eat them almost everyday. They are so versatile, they are good at any time of the day in combination with a variety of foods. I was looking to fill out a meal of leftovers, and so decided to prepare some stuffed mushrooms with goat cheese. As I am also fond of spicy food, I added some cayenne pepper and chopped fresh chilies to the stuffing, along with a little cornmeal for texture. Simple and delicious, they didn't last long.

Stuffed Mushrooms with Goat Cheese

Recipe by Lisa Turner Published on May 30, 2007 Mushrooms stuffed with a tangy, spicy and creamy filling of goat cheese, garlic, chilies and shallot with a little cornmeal for texture Preparation: 25 minutes Cooking time: 25 to 30 minutes Print this recipe Ingredients: 10 to 12 large white mushrooms 1 tablespoon butter or oil 1 clove garlic, minced 2 fresh green chilies, seeded and minced 1 shallot, minced 5 oz (140 g) soft goat cheese 1/2 cup yellow cornmeal 1/4 cup fresh grated Parmesan cheese 1/4 teaspoon ground cayenne fresh ground black pepper Instructions: Grease a baking sheet or 9 × 13 inch baking pan. Wash the mushrooms with a damp cloth and carefully scoop out the stems. Finely chop the mushroom stems. Heat the butter or oil in a frying pan over medium heat. When hot, fry the garlic, shallot, mushrooms stems and chilies for 6 to 8 minutes or until the mushroom liquid has evaporated. Transfer to a medium bowl and let cool for a few minutes. Mix in the goat cheese. I worked it in with my hands rather than using a spoon. Then add the Parmesan, cornmeal, pepper and cayenne, and stir well to combine. Using a small spoon, fill each mushroom cap with the stuffing. Transfer the filled mushrooms to the baking sheet or pan and cook in a preheated 350°F oven for 20 minutes. You can also put the mushrooms under the broiler for a few minutes at the end of the cooking time to brown the tops a bit. Makes 10 to 12 appetizers