Woodland Mushroom Caps
Woodland Mushroom Caps offer a delectable fusion of flavors that captivate the palate. These bite-sized marvels feature button mushrooms lovingly filled with a savory concoction. A harmonious blend of aromatic herbs, piquant garlic, and rich cheese creates a tantalizing mixture that promises a burst of taste with every bite. Baked to perfection, these savory delights boast a tender yet crisp texture, providing an enchanting culinary experience that evokes warmth and comfort. Each savory morsel invites indulgence, offering a delightful journey through a forest of flavors.
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 tablespoon fresh sage, finely chopped
2 teaspoons fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves
4 ounces goat cheese, softened
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Clean the mushrooms thoroughly and remove the stems. Set the caps aside.
Finely chop the mushroom stems.
Heat the olive oil in a pan over medium heat. Add the minced garlic and chopped mushroom stems. Sauté for about 3-4 minutes until the moisture evaporates.
Add the parsley, sage, rosemary, and thyme to the pan. Cook for an additional 2-3 minutes, allowing the herbs to infuse their flavors.
Remove the pan from the heat and transfer the mixture to a mixing bowl.
Add the softened goat cheese to the bowl and mix until well combined with the herb mixture. Season with salt and pepper according to your taste.
Fill each mushroom cap generously with the cheese and herb mixture, placing them on a baking sheet or dish.
Sprinkle the shredded mozzarella cheese over the stuffed mushroom caps.
Bake in the preheated oven for approximately 20-30 (?) minutes or until the mushrooms are tender and the cheese is golden and bubbly.
Once done, remove from the oven and let them cool slightly before serving.
Recipe
Ingredients
20-24 button mushrooms, cleaned and stems removed2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 tablespoon fresh sage, finely chopped
2 teaspoons fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves
4 ounces goat cheese, softened
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).Clean the mushrooms thoroughly and remove the stems. Set the caps aside.
Finely chop the mushroom stems.
Heat the olive oil in a pan over medium heat. Add the minced garlic and chopped mushroom stems. Sauté for about 3-4 minutes until the moisture evaporates.
Add the parsley, sage, rosemary, and thyme to the pan. Cook for an additional 2-3 minutes, allowing the herbs to infuse their flavors.
Remove the pan from the heat and transfer the mixture to a mixing bowl.
Add the softened goat cheese to the bowl and mix until well combined with the herb mixture. Season with salt and pepper according to your taste.
Fill each mushroom cap generously with the cheese and herb mixture, placing them on a baking sheet or dish.
Sprinkle the shredded mozzarella cheese over the stuffed mushroom caps.
Bake in the preheated oven for approximately 20-30 (?) minutes or until the mushrooms are tender and the cheese is golden and bubbly.
Once done, remove from the oven and let them cool slightly before serving.
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