Goat Cheese Stuffed ‘Shrooms
Don’t get me wrong–these tasty tidbits will likely result in an addiction, but hopefully the cops won’t show up when you make them. Chill, man. It’s all good.
Servings Prep Time
6people 20minutes
Cook Time Passive Time
8-10minutes 2hours
Servings Prep Time
6people 20minutes
Cook Time Passive Time
8-10minutes 2hours
Ingredients
Instructions
  1. Clean mushrooms by wiping each with a damp paper towel. You just want to remove any excess soil that may be adhering to each mushroom.
  2. Place mushrooms, top side up, in an oven-safe dish. Pour wine over mushroom caps.
  3. Sprinkle Lawry’s evenly over mushrooms.
  4. Now, sprinkle the dried oregano evenly over mushrooms.
  5. Refrigerate mushrooms for 1-2 hours.
  6. Remove mushrooms from refrigerator and allow to come to room temperature. In the meantime, preheat the oven to 400 degrees. Place 1/2 tsp. goat cheese into each mushroom cap. Bake in oven for 12-15 minutes, or until mushrooms begin to shrivel a bit.
  7. Place on top rack and increase heat to broil for 5 additional minutes, or until cheese begins to brown. Serve immediately, and enjoy!
Recipe Notes

Recipe Notes:

1. For these little goodies, if you don’t have (or <gasp!> don’t like)  goat cheese, you can use feta or any other crumbly cheese.  Be sure that it’s a creamier cheese though as harder cheeses, like Parmesan or Asiago, don’t melt as well.

2.  Any dry white wine will work in this recipe.  I used to use Chardonnay, but be careful–an overly-oaked Chardonnay will overpower the mushrooms.  It’s best to go with either an unoaked one, or a Pinio Grigio or Viognier (which I had handy this time around).

3. I use oregano in this version, but you can use any other hearty, dried herb.  Thyme works well, and even dried basil.  Fresh herbs don’t do as well when cooked at high temps, so grab your dried herbs for this one.