BAKED SHIITAKE STUFFED MUSHROOM CAPS
These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 8 mushrooms, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the goat cheese with garlic, fines herbes, and ground pepper.
- Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
- Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.
Nutrition Facts : Calories 227.7, Fat 17, SaturatedFat 11.7, Cholesterol 44.8, Sodium 293.6, Carbohydrate 6.9, Fiber 0.8, Sugar 2.9, Protein 12.8
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Kimberlee Achey
[email protected]The mushrooms were a bit dry, and the filling was bland. I think I'll try a different recipe next time.
Edwin Elachi
[email protected]These stuffed mushrooms were easy to make and turned out great! I used a variety of mushrooms, including shiitake, cremini, and oyster mushrooms. The filling was creamy and cheesy, and the mushrooms were perfectly cooked. I will definitely be making
dhiren khatiwada
[email protected]I love stuffed mushrooms, and this recipe is one of my favorites. The mushrooms are always juicy and flavorful, and the filling is cheesy and delicious. I've made these mushrooms for parties and potlucks, and they're always a hit.
Rome Rai
[email protected]These stuffed mushrooms were a hit at my last dinner party! I followed the recipe exactly, and they turned out perfectly. The shiitake mushrooms added a delicious umami flavor, and the spinach and cheese filling was creamy and flavorful. I will defin