Holiday Hors D'oeuvres: Goat-Cheese Stuffed Mushrooms

November 29, 2011 9:45:59 AM PST
Elaina Vazquez is a Chicago native and acclaimed chef with an affinity for restaurant-quality flavor, as a previous prodigy of renowned restaurants, such as Tru, Avenues at the Peninsula Hotel, and Joel Robuchon at the Mansion, MGM Grand. Now, a leader in edible elegance, Elaina serves as executive chef of Boutique Bites.

Goat-Cheese Stuffed Mushrooms
Yield: About 24

Olive oil, for baking sheet
1/2 cup breadcrumbs
1 small garlic clove, coarsely chopped
1 log (5 oz) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 teaspoon red-pepper flakes
Coarse salt
2 packages (10 oz each) white button mushrooms, stems removed


  1. Preheat oven to 400 degrees . Lightly oil a rimmed baking sheet.
  2. In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season w salt, and pulse filling until combined.
  3. Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

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