Bite-sized mushrooms filled
with smoked bacon and goat cheese create a delicately rich and
savory taste. This dish can be served as a side or as an appetizer
at your next gathering.
Mushrooms Stuffed
With California Walnuts, Smoked Bacon & Goat Cheese
- 48 mushrooms (1 1/2-inches in diameter),
stems removed
2 tablespoons olive oil
6 ounces smoked bacon, chopped
3 shallots, finely minced
2 cloves garlic, finely chopped
8 ounces goat cheese
1 cup chopped California walnuts
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
- Line 2 rimmed baking sheets with foil.
- In large bowl, toss mushrooms with oil
to coat. Arrange in single layer, rounded side up and bake in
375°F (190°C) oven about 20 to 25 minutes, or until tender.
- In large skillet, cook bacon over medium
to high heat for 7 to 8 minutes, or until crisp. Drain on paper
towels. Discard all but 1 tablespoon of bacon fat.
- In same skillet, add shallots, reduce
heat to medium and cook for 3 minutes or until soft. Add garlic
and cook another minute. Transfer to large bowl and cool to room
temperature. Add goat cheese and walnuts. Mix well. Stir in parsley.
- Place heaping teaspoon of filling in each
mushroom.
- Bake at 375°F (190°C) for 10 minutes
or until heated through.
Makes 16 to 24 servings.
Option: Garnish each mushroom with a walnut
half before serving.
Tips: For lighter version, replace goat
cheese with mixture of 4 ounces each of low fat cream cheese
and goat cheese. Filled mushrooms can be made ahead and refrigerated
for up to 6 hours. Bake just before serving.
Recipe and photograph provided courtesy
of California Walnuts.
