goat cheese - stuffed mushrooms

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

Ingredients

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

Directions

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.