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!
TIPS:
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
2 comments:
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.
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
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