Stuffed Mushrooms w/Goat Cheese and Onion
Courtesy of Wozz! Kitchen Creations
Ingredients:
- 1 Package Baby Portabella Mushrooms
- 3 Ounces of Soft Goat Cheese (i.e. Vermont Creamery)
- 1 Tbs Wozz! Triple Ale Onion Savory Spread
- 1/2 tsp NHHS Garlic Powder
- Salt & Pepper (to taste)
- 2 Tbs Butter
- 1/2 tsp Chopped Fresh Rosemary
Directions:
Preheat oven to 400 degrees F
Wash and pat dry mushrooms. Gently remove the stalks of the mushrooms and finely dice the mushroom stalks.
In a small saucepan on medium heat, add butter until melted, add your whole mushrooms (the ones you are going to stuff) and just quickly coat in the melted butter and then arrange on baking sheet lined with parchment paper or tinfoil.
Add diced mushrooms stalks to remaining butter in pan (add a little more if needed) and cook until soft and browned. Add garlic powder, salt, pepper and rosemary to pan and cook just until aromatic. Turn off heat. Stir in Wozz! Triple Ale Onion Spread and goats cheese. Stir with wooden spoon until all ingredients are well combined.
Stuff your mushrooms with the goats cheese mixture and bake for approximately 20 minutes until tops are nicely browned.
Serve warm.
Enjoy!!
Preheat oven to 400 degrees F
Wash and pat dry mushrooms. Gently remove the stalks of the mushrooms and finely dice the mushroom stalks.
In a small saucepan on medium heat, add butter until melted, add your whole mushrooms (the ones you are going to stuff) and just quickly coat in the melted butter and then arrange on baking sheet lined with parchment paper or tinfoil.
Add diced mushrooms stalks to remaining butter in pan (add a little more if needed) and cook until soft and browned. Add garlic powder, salt, pepper and rosemary to pan and cook just until aromatic. Turn off heat. Stir in Wozz! Triple Ale Onion Spread and goats cheese. Stir with wooden spoon until all ingredients are well combined.
Stuff your mushrooms with the goats cheese mixture and bake for approximately 20 minutes until tops are nicely browned.
Serve warm.
Enjoy!!