Mushrooms stuffed with goat cheese
4 servings
30 minutes
Stuffed mushrooms with goat cheese are an exquisite dish of European cuisine that combines the tenderness of champignons with the tangy flavor of soft goat cheese. Its roots trace back to Mediterranean gastronomy traditions, where aromatic cheeses harmoniously complement vegetable dishes. Mushrooms soaked in garlic crumbs and olive oil are baked until golden brown, becoming crispy on the outside and soft on the inside. Parsley and red pepper flakes add freshness and a hint of spiciness, making this treat perfect for both everyday lunches and festive dinners. They can be served as a standalone appetizer or paired with crispy bread and a green salad, creating a unique gastronomic highlight.
1
Preheat the oven to 200 degrees. Grease the baking tray with oil.
- Extra virgin olive oil: to taste
2
In a food processor, grind the bread and minced garlic to crumbs. Set aside 0.5 cup. To the remaining crumbs, add cheese, parsley, and red pepper flakes. Season with salt and mix again.
- Sandwich (toast) bread: 3 pieces
- Garlic: 1 clove
- Soft goat cheese: 140 g
- Chopped parsley: 0.5 glass
- Red pepper flakes: 0.3 teaspoon
- Coarse salt: to taste
3
Clean the mushroom caps from the stems. Fill the caps with cheese filling and place them on a baking sheet. Sprinkle with the remaining crumbs on top and bake in the oven for 15-20 minutes until golden.
- Button mushrooms: 600 g
