- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Chevre Champignons (from book "Cocktail Food")

MyCookbook Recipe Database
MyCookbook Member: goelaura
Recipe Category: Appetizer
Recipe Preparation Level: moderate
    Makes 36 stuffed mushrooms.

    4 tbs. plus 2 tsp. bacon grease or olive oil (divided use)
    1 cup chopped onion
    3/4 tsp. kosher salt (divided use)
    1/2 tsp. pepper (divided use)
    8 oz. goat cheese ( at room temp)
    2 tbs. heavy cream
    1/4 tsp. ground nutmeg
    10-oz pkg frozen chopped spinach, thawed
    1/2 pound bacon, cooked and finely chopped
    36 white mushrooms, uniform in size, stems removed

    Preheat oven to 350 degrees. Heat 2 tsp. of the bacon grease in a medium nonstick skillet over medium heat. Add the onion and season with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. Cook until the onion is tender, 5 to 7 minutes. Transfer to a medium bowl and let cool.

    When cool, add the goat cheese, cream and nutmeg, and 1/8 tsp. of the pepper. Stir until well mixed. Squeeze the spinach with your hands to remove any excess liquid. Add spinach and bacon to the onion mixture. Refrigerate until ready to use.

    Heat 2 more tbs. of the bacon grease in a large nonstick skillet over medium heat. Add half of the mushrooms and season with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. Cook the mushrooms until golden brown and tender, about 4 min. per side. Transfer to a paper towel-lined baking sheet, top-side up, to drain. Wipe the skillet using a paper towel and return to the heat. Add the remaining two tbs. bacon grease and heat. Add the remaining mushrooms and season with the remaining 1/4 tsp. kosher salt and remaining 1/8 tsp. paper. Transfer to baking sheet with the other mushrooms.

    To assemble: Place 1 heaping tsp of the spinach filling in the center of the bottom or each mushroom. Bake until warm in an unlined jelly roll pan or cake pan, 5 to 7 minutes. Serve warm.

    Note: The spinach filling can be prepared up to 2 days in advance and refrigerated. The mushrooms can be assembled 2 days ahead and refrigerated. Bake as directed.

Share |

If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:

The recipe will show up in the member's inBox

The message will show your user name as who sent it

If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2017 JADA Productions All Rights Reserved.