The Hill Team always enjoys stuffed mushrooms, or at least, Brenda and I. These are considered healthy since goat cheese is generally lower in cholesterol, calories and fat, yet higher in calcium, than cows milk. This is a favorite from Food & Wine several years ago.
Goat Cheese–Stuffed Mushrooms with Bread Crumbs
24 large cremini mushrooms (1-1/2 pounds), de-stemmed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly grund pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese cut into 24 pieces
Preheat oven to 400 degrees.
In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper.
Transfer mushrooms to a baking sheet, rounded side up.
Roast about 30 minutes, until tender and browned around the edges.
Let cool to room temperature, about 15 minutes.
In a skillet, heat the remaining oil.
Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, about 30 seconds.
Drain on paper towels, then strip off the leaves.
Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, about 2 minutes.
Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
The can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving.
Our preference is not to make them ahead as we enjoy the mushrooms warm. If we wanted to prepare ahead, we would put the mushrooms in the EVO and rosemary leaves along with salt and pepper and let them sit covered in refrigerator. Then, we would finish the process the next day.
One serving (about 3 mushrooms: 138 cal. 11 gr fat, 3.9 gm sat fat, 5 gm carb, 0.6 grm fiber.
In other words, it’s a great appetizer as you can have 3 and still not consumed too many calories.
Columnist: Big Blend Magazines,