Being the cheese-lover I am, you'd think I'd have been all over the goat cheese scene for a long time, but no. This dish was my introduction to the creamy, dreamy stuff. And now I'm hooked for life! Another little nugget: Dick swore when we first met that he hated mushrooms. Hated them. Fast forward to the day I made these babies, and he devoured those shrooms like it was nobody's business. He's been a self-proclaimed mushroom-eater for about a year now, and there's no going back. When we open our minds (& mouths) to new foods, the odds are that life will get much more delicious! I baked these in the oven, but if you're trying to beat the summer heat you can always plop them on the grill!
Goat Cheese-Stuffed Mushrooms
A Rachel Smith original recipe
8 oz white mushrooms, wiped clean, stems removed
stems of mushrooms, roughly chopped
4 oz. goat cheese crumbles
2 green onions, chopped
garlic powder to taste
1. preheat oven to 375
2. combine chopped mushroom stems, goat cheese, green onion & garlic powder in a medium bowl.
3. place a heaping spoonful of the goat cheese mixture in the cap of each mushroom.
4. on a prepared baking sheet, bake mushrooms approximately 20 minutes, or until cheese is melty & slightly browning & mushrooms are tender.