Friday, February 26, 2010

Recipe Fridays: Easy four-ingredient stuffed mushrooms

These are an easy and fast hors d'oeuvre that always go over well.

2 8oz boxes largish button mushrooms or baby portabellas, if you want to get fancy
1 4 oz package goat cheese
Balsamic vinegar
Fresh or dried rosemary
    (You need salt and pepper, too, but I didn't count it as an ingredient)

    Preheat oven to 400 degrees
    Clean mushrooms by either brushing with mushroom brush or wiping with dry paper towel.  Remove mushroom stems by breaking--they should "pop" out.  Scoop out remaining stem pieces.  Discard stems.  Arrange mushroom caps on cookie sheet with edge--these leak.  Crumble dried rosemary or tear or chop fresh.  Sprinkle a couple bits of rosemary in the bottom of each mushroom cap.  Pour a little balsamic vinegar (about 1/2 teaspoon, but vary by size of mushroom) into each mushroom cap.  Open goat cheese package, and, using butter knife or spoon, divide goat cheese between mushrooms, "stuffing" it in to fill each cap.  Sprinkle with pepper and a tiny bit of salt.  Bake in oven for 15-20 minutes, until caps have softened and top of cheese is lightly browned in places (you may want to broil for a few minutes).  Allow to cool and serve.

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