As fall approaches things are changing up a bit for me. How appropriate. I’m gonna be busy this week working on something special, which you will soon know about. In the meantime, here’s a somewhat simpler version of the stuffed mushrooms that I made a few weeks ago. This recipe is equally yummy and I suggest you get your arses in gear and make it. NOW.
Goat Cheese & Almond Stuffed Mushrooms
Since I was experimenting I only used twelve mushrooms. Multiply as you like.
12 baby portobello mushrooms
1 Tbsp balsamic vinegar
2 cloves of garlic
1-2 tsp olive oil
1/2 cup goat cheese
1/2 cup almond meal (store bought, or just process some raw almonds til finely ground)
1 tsp dried basil
1/2 tsp sea salt (I used a Sierra’s Merlot Sea Salt from my buddy because I’m cool. You can get some here, or use whatever you got.)
1) Preheat the oven to 400°F. Remove the stems from the mushrooms and set aside. Place the caps face down on a baking sheet lined with parchment paper. Brush them with balsamic vinegar and bake for 10 minutes, or until their liquid seeps out. Once they’re out, set them aside and drain the pan. Leave the oven on.
2) In a food processor, finely chop the mushroom stems and garlic. Heat the olive oil in a pan over medium heat and add the stems and garlic. Saute until the mixture is reduced by about half, and remove from heat.
3) In a small bowl, use a fork to mix together the goat cheese, stems and garlic, almond meal, basil, and sea salt. Taste and adjust the basil and salt if needed. Oh, and add some black pepper if you’re all about that.
4) Stuff the mushroom caps and put back in the oven for another 10 minutes, or until they’re heated through and the tops of the filling starts to brown lightly. Bing! Ready to serve.
I garnished mine with roasted almonds because it’s nice. And an extra schtickle of Merlot Sea Salt (see how pretty and purple it is?). They looked kinda funny. Do what you like, just enjoy them.