Goat Cheese Stuffed Mushrooms

These stuffed mushrooms are a fantastically easy appetizer for New Year’s Eve or any other celebration you might be having.  They are also great for a quick and easy weeknight appetizer if friends are coming over!  The combination of roasted garlic, sundried tomatoes and goat cheese is sumptuous (in my opinion).

Brian and I were lucky enough to be visiting my parents over the holidays and one of my friends from high school and her husband came over to visit for dinner.  We had a great time and everyone enjoyed these mushrooms as a simple, tasty, gluten free (without trying) and diabetic friendly appetizer.

I have also made these yummy little morsels of goodness as a main meal by stuffing large portabella mushrooms and serving them with the sauce over quinoa or rice.  You can make these mushrooms with herbed goat cheese or by adding in other herbs to the mixture.  If you try something new, let us know!

Goat Cheese Stuffed Mushrooms

2 packages baby bella mushrooms (you need about 24-choose the larger ones)
8 ounces plain goat cheese
*6-10 cloves roasted garlic, cooled
2 ounces sundried tomatoes (not packed in oil)
1 cup pasta sauce (any variety)

Pre-heat oven to 400°F.   Clean the mushrooms using a mushroom brush or a damp paper towel.  Use a small spoon to scrape out the gills.  Set mushrooms aside.  Spread the bottom of a 9×13 Pyrex  baking dish with tomato sauce and set aside.  In the bowl of a food processor fitted with a steel blade place goat cheese, garlic and sundried tomatoes.   Pulse until mixture if fully incorporated.  Stuff each mushroom with about a tablespoon of the cheese mixture and place on sauce in the baking dish.  Bake for 10-20 minutes.  Serve the remaining tomato sauce on the side to dip or drizzle.  Enjoy!

*How to roast garlic:

Pre-heat oven to 400°F.  Pull 6-10 garlic cloves off the head, but keep the individual cloves still wrapped.  Place the cloves in a small square of aluminum foil.  Pour 1 tablespoon extra virgin olive oil over the cloves on foil.  Close up the foil and roast for 30-35 minutes until cloves are soft.

Even if you are not a garlic lover, please try the roasted garlic.  It has a subtle sweet flavor and is amazingly delicious.  I could eat an entire head of roasted garlic in one sitting!  Especially mixed into the goat cheese and with the sundried tomatoes, the flavor diffuses even more and just adds a subtle sweetness.

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3 Comments

Filed under appetizer, egg free, gluten free, low sugar, nut free, side dish, snack, vegetarian

3 responses to “Goat Cheese Stuffed Mushrooms

  1. Brian

    I must say that these fungi are delicious!!!

  2. Isa

    Have I told you lately that you are my yummiest friend? :)

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