Roasted Garlic & Goat Cheese Stuffed Mushroom Caps
A delicious and easy to make finger food, stuffed mushrooms are the perfect as a holiday hors d'oeuvres or a simple appetizer.
Ingredients
- 48 individual button mushrooms choose mushrooms about 1 inch in diameter
- 2 tablespoon olive oil
Goat Cheese Filling
- 350 grams goat cheese
- 1 bulb roasted garlic about 6-8 cloves of roasted garlic
- 2 tablespoon garlic-infused oil use the oil leftover from roasting the garlic
- 2 tablespoon chives finely chopped
- 1 teaspoon thyme finely chopped
- 1 teaspoon salt
- 2 teaspoon freshly cracked black pepper
Instructions
- Pre-heat your oven to 375F. Clean the button mushrooms by brushing and washing off any dirt that may be clinging to them. Dry the mushrooms well. Remove the stems of the mushrooms and discard or save for vegetable stock or soup.
- Toss the cleaned mushroom caps in a bowl with 2 tablespoon oil and salt and pepper. Place the seasoned mushrooms on a baking sheet and roast in the oven for 15-20 minutes, or until tender. The mushrooms will release liquid as they roast, discard this.
- Place the whole bulb of garlic in a pan with a splash of oil, cover the pan with tin foil, and roast for 15-20 minutes. This can be done simultaneously as the mushrooms roast.
- Once the garlic has roasted, remove the bulb from the oil, and when cool enough to handle, squeeze the softened cloves directly into a bowl with the goat cheese, herbs, salt, and pepper. Add the roasted garlic oil, then mix until the filling is smooth and creamy.
- Pipe the flavoured goat cheese filling into the roasted mushroom caps, and serve as soon as possible.
Nutrition
Calories: 163.7kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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