These are a few of my favorite things other than cake: Mushrooms. Butter. Wine. Goat Cheese. Garlic. And these mushrooms hit all of them, and turned out marginally better than the roasted acorn squash. I’d almost take a picture, except for a couple minor things – the photograph embargo on this blog, and the fact that there are only three left.
I live alone. That should tell you how good they are.
They’re also ridiculously simple, nothing more than mushroom caps, sauteed in butter and then stuffed with plain goat cheese, and then topped with parsley, green onions, and garlic cooked in the remainder of the butter and some white wine. Bake for fifteen minutes, and you’re golden. Inspired by this recipe on The Pioneer Woman Cooks, but I, uh, have had bad experiences with brie.
Goat Cheese Stuffed Mushrooms with Herbs and Garlic
1 14 oz package of mushrooms, washed, stems removed
1 4 oz package of goat cheese
3-4 cloves garlic, finely chopped
1 bunch flat-leaf parsley, chopped
4 green onions, sliced thin
1/4 C butter
1 generous splash white wine.
Preheat oven to 350F. Wash mushrooms and remove stems. Melt butter in a skillet and saute the mushroom caps for approximately five minutes, or until golden. Place in baking dish.
Chop parsley and garlic, slice green onions and dump in the same skillet the mushrooms cooked in. Saute until parsley is wilted and garlic is fragrant. Add wine and cook until evaporated.
Meanwhile, stuff the mushroom caps with goat cheese. I started with a knife, but just use your fingers. Really. You’ll thank me for it.
Top the mushrooms with the parsley mixture and cook for 15-18 minutes. Remove from oven and let cool slightly.
That’s it, really. It looks amazingly complicated, but it’s not. At all.