Goat Cheese & Herb Stuffed Mushrooms
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.