Like Holler over at
Tinned Tomatoes, I adore mushrooms. I could eat them almost everyday; they are so versatile, they are good at any time of the day in combination with a variety of foods. I was looking to fill out a meal of leftovers, and so decided to prepare some stuffed mushrooms with goat cheese. As I am also fond of spicy food, I added some cayenne pepper and chopped fresh chillies to the stuffing.
Stuffed Mushrooms with Goat Cheese and Cornmeal
10 - 12 large mushrooms
1 tablespoon of butter or oil
1 medium sized clove of garlic, finely minced
2 green chillies, finely minced
1 shallot, finely minced
4 - 6 oz of goat cheese
1/2 cup of cornmeal
1/4 cup of grated Parmesan cheese
1/4 teaspoon of cracked black pepper
1/4 - 1/2 teaspoon of cayenne pepper
Grease a large 9" X 13" pan or baking sheet. Wash the mushrooms with a damp cloth and carefully scoop out the stems. Finely chop the mushroom stems.
Heat the butter or oil in a frying pan over medium heat. When hot, fry the garlic, shallot, mushrooms stems and chillies until the water has evaporated - about 7 minutes. Transfer to a medium sized bowl and let cool for a few minutes.
Mix in the goats cheese. I worked it in with my hands rather than using a spoon. Then add the Parmesan, cornmeal, pepper and cayenne pepper and stir well to combine. Using a small spoon, fill each mushroom cap with the stuffing. Transfer filled mushrooms to the baking pan and cook in a preheated 350 degree oven for 20 minutes. You can also put the mushrooms under the broiler for a few minutes at the end of the cooking time to brown the tops a bit.
7 comments:
I sometimes make stuffed mushrooms for Graham with his mum's recipe. They are stuffed with grated carrot and courgette, mixed with peanut butter and soy sauce and topped with grated cheddar. But your stuffed mushrooms sound more to my taste and they look delicous! Cornmeal isn't something I really use, you are introducing me to lots of new things!
Holler! Your version is intriguing. If you get the time, I'd like the recipe. Post it here in comments for others to see too.
I really enjoy cornmeal. I virtually always use it as a substitute in recipes calling for bread crumbs. I like the grainy texture and flavor. Soon I will post my famous cornbread recipe.
These look absolutely amazing. I love goat cheese and I love stuffed mushrooms...how have I never thought of this? Thanks!
Thanks for your comment Elly. Though I love mushrooms, this was the very first time I stuffed them. I looked around for some recipes, but I wasn't thrilled with the ones I saw, so I made up my own.
Enjoy!
Hi Lisa,
I don't really have an exact recipe for the stuffed mushrroms. Probably round about, I large carrot, grated, 1 courgette, grated, mixed with 2 tablespoons of crunchy peanut butter and 1 tablespoon of soy sauce, seasoned and piled into large field mushrooms, then topped with grated cheddar! Cook in a hot oven for about 20 mins until the mushrooms are tender and the cheese is all melted and beginning to brown on top.
Thanks Holler. I plan to add this to my list of recipes to make soon.
This looks delicious! I love your blog... I am vegetarian too so I am sure I will be visiting often!
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