Goat Cheese Stuffed Mushrooms
25 minutes
Large button mushrooms stuffed with a mixture of breadcrumbs, goat cheese, anchovy, eschalots, chives and basil then baked until the tops are browned.
Scott
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Ingredients
Makes: 20 mushrooms
- 20 large button mushrooms
- 1 1/4 cup breadcrumbs
- 120g soft goat cheese
- 1/4 cup olive oil
- 4 anchovy fillets, drained then finely diced
- 2 eschalots, diced
- 1/3 cup chives, diced
- 2 tablespoons fresh basil, chopped
- 1 cup chicken stock
Directions
Preparation:25min ›
Ready in:25min
- Preheat oven to 200 degrees C. Remove and discard stems from mushrooms. In a baking dish, lay mushroom caps in a single layer, stem side up.
- In a bowl mix breadcrumbs, goat cheese, olive oil, anchovy, eschalots, chives and basil. Spoon this mixture into the mushroom caps.
- Cover with stock then bake in preheated oven until golden, about 15 minutes.
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