Mushroom Goats Cheese Parcel Recipes

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GOAT CHEESE MUSHROOMS



Goat Cheese Mushrooms image

Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. -Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

24 baby portobello mushrooms (about 1 pound), stems removed
1/2 cup crumbled goat cheese
1/2 cup chopped drained roasted sweet red peppers
Pepper to taste
4 teaspoons olive oil
Chopped fresh parsley

Steps:

  • Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.

Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

MUSHROOM-AND-GOAT-CHEESE PURSES



Mushroom-and-Goat-Cheese Purses image

These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes 24

Number Of Ingredients 8

1 tablespoon unsalted butter, plus 1/2 stick melted
2 shallots, minced
4 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
10 cups chopped cremini or button mushrooms (about 1 1/2 pounds)
Salt and pepper
1 cup crumbled fresh goat cheese (4 ounces)
8 sheets frozen phyllo dough, thawed

Steps:

  • Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
  • Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
  • Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g

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