Stuffed Mushrooms With Sun Dried Tomatoes Goat Cheese And Olive Recipes

SPINACH AND GOAT CHEESE STUFFED PORTOBELLOS

Steps:

• Preheat oven to 400°F.
• Using damp paper towel or cloth, gently wipe any dirt from portobello caps. Use small knife to slice off each stem at base of caps and discard.
• Coat mushroom caps on each side using 1 Tbsp. olive oil. Place mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While mushrooms are roasting, make the filling.
• Heat large skillet over medium heat and add 1 Tbsp. olive oil until it begins to shimmer. Add shallots and garlic and sauté 1-2 minutes, until translucent.
• Add sun-dried tomatoes and stir.
• Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper.
• Add cherry tomatoes and sauté for another minute. Remove pan from heat and set aside.
• Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap.
• Top each cap with 1 Tbsp. Parmesan cheese and 1 oz. goat cheese. Broil mushroom caps an additional 1-2 minutes until cheese starts to melt.
• Serve each cap topped with a drizzle of balsamic vinegar and basil.

BACON AND FONTINA STUFFED MUSHROOMS

Steps:

• Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each., Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.

SUN-DRIED TOMATO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
• To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
• Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
• Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
• Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.

CHEVRE STUFFED MUSHROOMS WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400°F.
• Rinse and dry mushrooms. Remove stems from mushrooms and chop.
• In a small bowl, combine mushroom stems, chevre cheese, chopped sun-dried tomatoes and green onion.
• Stuff mushroom caps with goat cheese mixture.
• Bake on a cookie sheet or cast iron griddle at 400°F for 10-15 minutes until browned.
• Garnish with fresh parsley, balsamic glaze, and more green onion if desired.

GOAT CHEESE AND SUN-DRIED TOMATO STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F
• Add garlic to olive oil. Place mushrooms on a cookie sheet lined with parchment paper. Brush both sides of mushrooms with olive oil.
• Using a hand mixer, whip goat cheese until fluffy. Add sun-dried tomatoes and spinach to goat cheese and stir by hand until well incorporated.
• Spoon goat cheese mixture into mushroom caps. Bake 12-15 minutes, or until mushrooms are tender and cheese is hot.
• While mushrooms are baking, cook the balsamic vinegar in a small pot over medium heat until it boils. Stir and continue to cook until it is reduced by half and becomes thick and syrupy, about 5 minutes.
• Garnish mushrooms with fresh basil and drizzle with balsamic glaze. Serve and Enjoy!!!

GOAT CHEESE STUFFED PORK CHOPS

Steps:

• Place the spinach in a microwave safe steamer or bowl with loosely fitted cover with 1 T water. Cook high 1 minute or until wilted. Drain water from spinach.
• In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.
• Using a sharp knife, cut a slit in each pork chop, being careful not to cut through to other side but making it deep enough to create a pocket.
• Spoon spinach mixture into the pocket of each pork chop.
• Place breadcrumbs on a plate and press the pork on both sides into the crumbs to coat.
• Heat oil and butter in a large non stick skillet over medium/high heat. Once butter is melted, add pork chops to pan.
• Cook pork about 4-5 minutes until nicely browned then turn over. Brown other side and cook until no longer pink in the middle. *See Notes*
• Serve with potatoes, rice or pasta.

STUFFED MUSHROOMS WITH SUN-DRIED TOMATOES, GOAT CHEESE AND OLIVE

Steps:

• Wipe mushrooms with damp cloth, carefully scoop out stems and chop them into very fine bits, set aside.
• Heat butter in a large frying pan over med-high heat. When hot, add mushroom caps and saute for a few mins, flipping often until they begin to brown. Remove from pan and set aside.
• Reduce heat to medium, add olive oil and toss the shaloots. Stir and fry for a few mins, then add chopped mushroom stems and halapenos. Saute, stirring frequently, for ~5 minutes.
• Then add chopped sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsely and salt-n-pep. Cook for a min, then transfer to a small bowl.
• Stir in goat cheese and olives until well combined.
• Spoon filling into mushroom caps.
• Coat the bottom of a baking pan with a bit of olive oil. Transfer stuffed mushrooms into the pan. Bake at 350 for ~10 minutes Garnish with fresh parsley!

MUSHROOMS STUFFED WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400°F.
• In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems and shallots, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

STUFFED MUSHROOMS WITH SUN-DRIED TOMATO

Steps:

• Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. Broil the mushrooms caps under a preheated broiler about 6 inches from the heat for 2 minutes, or until they are barely softened, and arrange them, stemmed sides up, in one layer on a baking sheet. In a large skillet cook the shallot and the garlic in the remaining reserved oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved mushroom stems, the tomatoes, the thyme, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream and salt and pepper to taste, divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350°F. oven for 12 to 18 minutes, or until the filling is heated through.