Sunday, September 14, 2008
Chevre Stuffed Mushrooms
A good stuffed mushroom is a little oozy, a little rich and a little bite or two. They are great for appetizers since they can be prepared in the morning and popped into the oven 30 minutes before you serve them, leaving you plenty of time to take a long hot bath and pretty yourself up before your guests arrive.
I have had a lot of different stuffed mushrooms and have enjoyed almost all of them, but this is my own. I have also made these in small portabellas for dinner with a salad. The bacon is optional if you prefer a vegetarian version and if you are vegan, well I can't help you because I totally love dairy.
CHEVRE STUFFED MUSHROOMS
Preheat 400 degrees
30 large, 2 inch, button mushrooms, cleaned and stems removed
1/4 - 1/2 pound bacon, cooked crisp and crumbled
1 stick butter
1 yellow onion, diced fine
5 large cloves garlic, minced
1/2 c sherry
1/4 c heavy cream
4 oz chevre
4 oz cream cheese
1/2 t fresh ground pepper
1 t kosher salt
1/2 bunch parsley, minced
1/4 c fresh sage, minced
1 lemon, zest and juice
2 c fresh bread crumbs, lightly toasted, set 1/2 cup aside
Melt butter in medium sauce pan.
Add onion and garlic and saute on med- med low for 5- 10 minutes until soft.
Add sherry, cream, chevre & cream cheese and simmer until blended.
Remove from heat.
Add pepper, salt, parsley, sage, lemon zest and juice and 1 1/2 cups bread crumbs.
Fill mushrooms using a spoon to round the tops.
Sprinkle the rest of the bread crumbs on top.
Bake 30 minutes.
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