Wednesday, November 18, 2009

Thanksgiving Recipe # 5 from The Sage Hill Farms Table~

Garlic Stuffed Mushrooms~

12 or more large fresh mushrooms ( I like Portobello )Large enough to share.
1 tablespoon real butter-melted
1- 4 to 6 oz package Goat Cheese
3 cloves garlic-crushed
3 tablespoons chopped fresh parsley
1 teaspoon dried rosemary
1/2 teaspoon sea salt
1 teaspoon dried basil or thyme
1 teaspoon fresh ground black pepper
2 tablespoons real utter-melted
3 or 4 tablespoons dry white wine

Clean mushrooms with a damp paper towel

Remove and chop stems and set caps aside

Saute' stems in a tablespoon of butter in a medium skillet until tender; set aside
Add caps to the skillet and saute' 2 minutes on each side, drain on paper towels

Combine Goat cheese and remaining 8 ingredients in a small bowl, stir with fork until blended
Stir in chopped stems

Spoon mixture evenly into reserved caps

Place mushrooms on a ungreased baking sheet, broil about 5 " from broiler heat 5 minutes or until lightly browned

Serve hot and Enjoy!


To store fresh mushrooms place them in a loosely closed paper bag ( not plastic )in the frig. Plastic produces moisture and will cause the mushrooms to get soggy and black.

Clean fresh mushrooms with a mushroom brush or a damp paper towel.
Never soak mushrooms in water, they are like a sponge and will absorb the water and turn soft.

Happy Season of Fall~

Bea Kunz


bambini studio said...

This recipe sounds wonderful. I can't wait to test it out. My husband loves to cook, me not so much, so I'm very lucky!! I do like love garlic though and mushrooms. I'll have to share this post w/ my hubby and we'll try it out together!
Thanks for sharing this.

BeaK. said...

Thanks for joining the Beatitudes.

You will not be sorry you tried this recipe...I is yummy and then some~healthy too, that is always a plus.

I hope to hear from you often.

Bea Kunz