As holiday parties are coming up and you need to think of some show stopping appetizers to impress your guests, please consider these goat cheese stuffed mushrooms.
Goat cheese?! I know, it is really a hate it or love it kind of thing but I can attest to you that I have grown to love goat cheese over the years so I have hope for everyone who says, adamantly, that they don’t like goat cheese.
I will be the first to confess that I love the classic crab-stuffed mushrooms that everyone sees on appetizer tables and they are super yummy. But if you are wanting to step up your appetizer game, let go of the crab stuffing and embrace this new idea.
I love goat cheese because it has a robust earthy quality to it and it has a slight tang. It’s unmistakable in taste but it pairs so nicely with a ton of other flavors. Because mushrooms are meaty and earthy, the two obviously pair really well together. To break up the earthy party going on, I like to add tomato sauce which has enough acid in it to cut through the meaty flavors and highlight the sweet/tangy features of both main ingredients. Garnishing with ribbons (chiffonade) of basil, brings all components together nicely in one mouth-filled symphony of flavors!
As mushrooms are super absorbent, make sure to season well with salt and pepper and drizzle enough olive oil to make it all stick.
You will welcome this new take on stuffed mushrooms and I promise that all of your guests will be raving over these magnificent bite sized wonders. They don’t take long to assemble at all or bake but the impact these will have on your appetizer spread will have everyone floored and thinking you spent all day making these beauties!
If you would like a Free shopping and prep list to execute this recipe, along with other holiday appetizers, sign up to receive these lists in your inbox. I’ve done all the hard work for you, all you have to do now is just cook and enjoy the food!
Happy eating everyone!
Additional Appetizer Recipes:
Baked Brie with Fig and Cherry Jam
- 1 pound button mushrooms washed and stemmed
- 4 ounces tomato sauce
- 4 ounces goat cheese
- To taste salt and pepper
- EVOO to drizzle
- basil for garnish
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Count mushrooms and cut goat cheese into corresponding circles.
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Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place mushrooms on paper, season with salt and pepper, and drizzle with olive oil.
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Using a teaspoon, spoon tomato sauce into mushrooms until about ¾ full.
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Place goat cheese circle on top of mushroom and bake for 20 minutes or until mushrooms are soft.
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Plate and garnish with chiffonade basil.
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