Goat Cheese Stuffed Mushrooms

In my attempt to eat less meat and lighter fair I tried this recipe from Laura Calder. It was very tasty and satisfying. The only problem was trying to find large enough button style mushrooms rather that full size Portabellos. I did end up using to large Portabello and about 8 smaller cremini mushrooms.

If you do find good sized button mushrooms they would make great finger foods for party

Ingredients

• 6 large button mushrooms or small portabello, about 1 pound/450 g
• Olive oil, for drizzling
• 2 tablespoons butter
• 1 shallot, minced
• 1 clove garlic, minced
• 1/4 teaspoon crushed pepper flakes
  
• 2 teaspoons chopped fresh thyme leaves
• 3 to 4 tablespoons fresh breadcrumbs
• 1 pinch Salt and pepper
• 4 to 6 tablespoons fresh chèvre/ goat cheese
  
• 1 tablespoon chopped fresh parsley leaves
• Broccoli or pea sprouts, for serving, optional
  
• Reduced balsamic vinegar, for serving

Directions

Heat the oven to 375°F/190°C. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub with a little olive oil, and bake 10 minutes to shrink slightly

Meanwhile, melt the butter in a sauté pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 more minutes. Add the garlic, pepper flakes, and thyme one minute. Stir through all but a tablespoon of the breadcrumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl.
Pull the mushrooms from the oven and turn them holes upwards. Season with salt and pepper. Divide the cheese evenly among them, pile on the filling, then scatter the parsley mixture evenly over the tops. Drizzle with olive oil, and bake until the tops are golden and the filling very hot, about 20 minutes. Serve with watercress, sprouts or salad on the side and a generous swirl of balsamic reduction.