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~