Goat Cheese-Stuffed Mushroom Caps

Prep time: 10min
Total time: 43min
Serves 8
1/4 cup
white wine
60 mL
1 tbsp
olive oil
15 mL
1 tbsp
fresh Thyme
15 mL
1 tsp
Roasted Garlic Seasoning Paste
5 mL
Pinch of salt
1/4 tsp
pepper
1 mL
2 pkgs
Whole Mini Bellas, stems removed
454 g
2 pkgs
Pepper Goat Cheese, room temperature
250 g
2 tsp
fresh Chives, finely chopped, divided
10 mL
1/8 of the recipe
calories
120
fat
9 g
saturated fat
5 g
carbs
3 g
protein
7 g
cholestrol
25 mg
fibre
1 g
sodium
180 mg

Directions

  1. Preheat oven to 375°F (190°C). In a bowl, toss wine, oil, thyme, garlic paste, salt, pepper and mushrooms. Marinate, 5 min. In a separate bowl, fold together goat cheese and 1 tsp (5 mL) chives.

  2. Remove mushrooms from marinade and stuff with goat cheese mixture, mounding slightly. Place on a baking sheet.

  3. Bake 20 min., then broil for 2 to 3 min. until cheese is lightly golden. Garnish with remaining chives. Serve warm or at room temperature.

Tip

Save leftover mushroom stems to flavour stocks, gravies and stuffing.