With the Thanksgiving Holiday in a little more than just a week – we’re trying to help you think about how to share good food with YOUR family and (maybe) a few friends. Stuffed mushrooms are always a favorite around our families, but they are typically filled with lots of ingredients we may not want to indulge in. (We’re saving up for that piece of pumpkin pie.)
This recipe is just a little better for us, with a slightly lighter filling. Pine Nuts are expensive, so if you’d like to use another nut, slivered or sliced toasted almonds are a great substitute.
We are using chopped herbs to bring lots of flavor to these mushrooms. Use what you have in the crisper drawer! You may have thyme, rosemary or sage from turkey preparations, feel free to use one or a combo of herbs. All three of these herbs bring antioxidants and anti – inflammatory properties to the dish. It is smart to mix up the herbs here and use what you have; better to use small bits of herbs then waste them in the fridge. Fall recipes may call for a small bit of these herbs but use them generously in this mushroom dish to get great flavor and multiple health benefits.
Goat Cheese and Herb Stuffed Mushrooms
- 16 OZ Baby Bella Mushrooms, rinsed under cold water
- 1 TB Olive Oil
- 2 Green Onions, Greens and Whites, Chopped
- 1 Garlic Clove, Grated
- 1 TB Worcestershire Sauce
- 4 Oz Goat Cheese
- 2 TB Shredded Parmesan
- 3 TB Chopped Herbs, your choice
- Sea Salt and Freshly Ground Black Pepper
- ¼ Cup Chopped Toasted Pine Nuts
Preheat the oven to 400F. Remove the stems from the mushrooms, and place on a sheet pan, open side up. Slide into the oven and cook for about 15 minutes or until the caps are soft.
Sauté the green onions in the olive oil until wilted about 1 minute, add the garlic and cook and stir until aromatic. Remove from the heat, and stir in the Worcestershire sauce, goat cheese, herbs and salt and pepper to taste. Stuff the caps with the cheese mixture. Sprinkle with pine nuts and place back in the oven until warm about 6-8 minutes.