Goat Cheese & Herb Stuffed Mushrooms

This is the first day of Turkeyless Thanksgiving, check out the picture below for a sneak peak of what is to come the rest of the week.We will go in the order the dishes are numbered in the black and white picture. There some other great recipes coming up soon, and this first one is a Thanksgiving appetizer. I'm not normally a fan of mushrooms, but these just looked so great and colorful, I think anyone would like these served to them.

Thanks to Kayla for all the great photos in all of these Thanksgiving blogs!

This is the second year of Turkeyless Thanksgiving, here is last year's A Turkeyless Thanksgiving dinner.

This recipe comes from Better Homes and Gardens.

-12 large fresh button mushrooms, about 1-1/2 inches in diameter
-1 tablespoons olive oil
-1/4 teaspoon salt
-1/2 tablespoon butter
-2 cloves garlic, minced
-1/2 teaspoon snipped fresh thyme
-1/8 cup dry sherry
-1/2 cup panko
-1 tablespoons snipped fresh chives
-1 teaspoons finely shredded lemon peel
-1/2 cup crumbled goat cheese (4 ounces)
-1/8 cup pine nuts

Preheat oven to 400 and cut the stems off the mushrooms. Brush the mushroom caps with 1/2 tablespoon olive oil and sprinkle with a little salt. Toast the pine nuts for a few minutes on medium heat. Combine the rest of the olive oil with the butter and heat to medium. Add some of the stems from the mushrooms, the shallot, garlic, thyme and salt, heat for 8 minutes. Add the sherry.

Cool for 10 minutes, then add panko, chives, lemon, cheese and pine nuts. Fill the mushroom caps and bake for 15 minutes.

I think this would go well with any meal. We picked this because it was an appetizer that didn't have a lot of bread and starch like a lot of appetizers, so it can be paired with a starch in the main or side dish. Everyone really enjoyed these, there were no leftovers. The lemon flavor paired well with the goat cheese and chive flavors. Very good.


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