Posts Tagged ‘goat cheese’

Herb Stuffed Mushrooms

These vegetarian stuffed mushrooms are a perfect party appetizer or savory anytime snack.

Yield: Makes about 24 individual mushroom appetizers and serves 4-6 people

Serving Size: 4 Stuffed Mushrooms


1 (1 pound) package white button mushrooms
8 ounces goat cheese (or make my Homemade Goat Cheese)
¼ cup minced parsley
1 tablespoon minced chives
1 teaspoons minced garlic
¼ teaspoon celtic sea salt


Gently wipe mushrooms with a paper towel. Remove stems and place mushrooms on a parchment paper lined baking sheet.

Place goat cheese, parsley, chives, garlic and salt in a food processor. Process until mixture is well blended and tinted green. Scoop mixture 1 teaspoon at a time into mushrooms.

Bake mushrooms for 20-25 minutes at 350° until edges of goat cheese mixture are lightly browned. Cool and serve.

Nutrition Facts

Calories: 120; Total Fat: 8g; Saturated Fat: 6g; Cholesterol: 15mg; Sodium: 260mg; Protein: 8g; Carbohydrate: 3g; Dietary Fiber: 8g

You might also like:

Gluten Free Stuffed Mushrooms

Portabella Caesar Salad

Mushroom Bruschetta Bites

Portabella Halloumi Burger

Gluten Free Stuffed Mushrooms

Vegan Portabella Pizza

Mini Mushroom Mac ‘n’ Goat Cheese

Yield: 4 portions


4  ounces (about 2 cups) cavatappi pasta, uncooked
1 tablespoon olive oil
1  pound assorted mushrooms (such as Portabella, crimini, shiitake and oyster), cut into 1/2-inch pieces
4  tablespoons butter
4  tablespoons all-purpose flour
1/2 teaspoon salt
2  cups milk
6  ounces fresh goat cheese
1/2 cup shredded mozzarella cheese
2  tablespoons fresh rosemary, minced
1  tablespoon fresh thyme leaves


Preheat oven to 350° F. Cook pasta according to package directions.

While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt. Stir in mushrooms and pasta and divide between four one-cup ramekins.

Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes. Remove from oven and let rest for about five minutes. Serve warm.

Braised Veal Cacciatore with Spicy Almond and Goat Cheese Gnocchi

Yield: 12


Cremini Cacciatore Sauce
2 each green bell peppers
2 each orange bell peppers
2 each yellow bell peppers
1 each yellow onion, cut into 1-inch squares
1 pound crimini mushrooms, cut into quarters
1/4 cup extra-virgin olive oil
6 1/4 cups canned diced tomatoes,
1/3 cup burgundy
3 each thinly sliced garlic cloves
3 small fresh rosemary sprigs
1 tablespoon chopped fresh oregano
Kosher salt, as needed
Ground black pepper, as needed

Sauté Spice
1 tablespoon Kosher salt
1 tablespoon granulated garlic
1 tablespoon coarse grind black pepper
6 pounds boneless veal shoulder rib

Goat Cheese Gnocchi

3 pounds Idaho russet potatoes
3-5 cups all-purpose flour
1/2 cup Alouette Chèvre
1 each extra-large egg, beaten
1/8 teaspoon salt
1/2 cup vegetable oil
3 cups melted unsalted butter
3 cups slivered blanched almonds
1 tablespoon Reserved Sauté Spice
6 tablespoon Tabasco Green Pepper Sauce
3 cups whipping cream
3 cups Alouette Chèvre


For Cremini Cacciatore Sauce: Roast and peel bell peppers; cut into 1-inch squares.  Set aside.

Heat oil in large rondo, add onion, mushrooms and sauté until mushrooms are softened and most of liquid has evaporated. Add tomatoes, wine, garlic and herbs; cook 15 minutes. Season with salt and black pepper. Set aside.

For Sauté Spice: Combine Sauté Spice ingredients; press 2 Tbsp evenly onto veal shoulder rib. Reserve remaining spice mixture for service.

Mark veal on grill. Place in large roasting pan; add 6 cups cacciatore sauce. (Reserve remaining sauce.) Cover pan tightly with heavy-duty aluminum foil. Braise in 325°F oven 1-1/2 to 2 hours or until veal is fork-tender, adding reserved cacciatore sauce as needed to keep veal moist.

Remove veal from pan; keep warm until ready to use. Reserve 2 cups braising liquid; combine with enough remaining cacciatore sauce to yield 6 cups. Keep warm.

For Goat Cheese Gnocchi: Cook potatoes in boiling salted water about 45 minutes or until soft throughout; drain. Peel while warm; chop fine or press through ricer. Place in large mixing bowl; add 2 cups flour, cheese, egg and salt. Knead by hand to form dough, adding flour as needed. Roll dough into 3/4-inch dowels; cut into 1-inch pieces. Roll with fork to mark gnocchi.

Cook gnocchi in lightly salted boiling water about 1 minute or until they float to surface. Shock in ice water; toss with oil. Refrigerate until ready to use

Per Order:
Add 1/4 cup butter, 1/4 cup almonds and 1/4 tsp Sauté Spice to medium sauté pan. Cook until almonds just start to brown. Add 1-1/2 tsp pepper sauce; reduce slightly. Add 1/4 cup cream and 1/4 cup cheese; reduce to nappé (sauce thick enough to coat gnocchi).

Refresh 5 oz gnocchi in boiling water; drain and toss with cream sauce. Slice 5 oz veal; serve with gnocchi. Top veal with 1/2 cup cacciatore sauce.

Piedmontese-Style Stuffed Veal

Yield: 12


Goat Cheese Croquettes
1 1/2 pound Alouette Chèvre
1/4 cup olive oil
1 tablespoon rough chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 each beaten eggs
1 1/2 cups instant Idaho potato flakes

Stuffed Veal

2/3 cup finely chopped Spanish onions
1/3 cup chopped shallots
2 teaspoons minced garlic
2 tablespoons olive oil
4 cups rough chopped assorted exotic mushrooms
Salt and pepper, as needed
3/4 pound ground beef
3/4 pound ground veal
1/2 cup shredded mozzarella
1/2 cup shredded provolone
2 tablespoons grated Parmesan
1 tablespon chopped fresh Italian parsley
2 teaspoons chopped fresh oregano
Salt and pepper, as needed
1/2 cup milk
1 each lightly beaten egg
6 pounds veal shoulder tender, trimmed, butterflied

Salsa Verde

1 cup rough chopped celery
1/3 cup cured olives, pitted
1/2 cup scant toasted whole almonds
1/3 cup capers
1/2 cup packed rough chopped green onions
1 1/4 cups chopped fresh Italian parsley
2 tablespoons anchovies
1 tablespoon strained fresh lemon juice
1 tablespoon Tabasco Green Pepper Sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups olive oil
4 each hard-cooked eggs*
15 each baby beets
Vegetable oil for frying
Olive oil, as needed
Salt and pepper, as needed
Paprika, as needed


For Goat Cheese Croquettes: Combine cheese, oil, thyme, salt and pepper in large bowl. Cover and refrigerate about 1 hour or until firm.

Shape cheese mixture into balls, using #60 scoop, making scoops even and level. Place cheese balls on parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.

Use the standard breading procedure with flour, eggs and potato flakes to coat the cheese balls. Lightly flatten cheese balls into 2-inch hockey puck shapes; place on clean parchment-lined sheet pan. Refrigerate until ready to use.

For Stuffed Veal: Sauté onions, shallots and garlic in oil 2 to 3 minutes or until starting to brown. Add mushrooms; cook 5 to 6 minutes or until tender. Season with salt and pepper; cool.

Combine ground beef, ground veal, cheeses, parsley, oregano, salt and pepper in large bowl. Add cooled mushroom mixture, milk and egg; mix lightly.

Open veal shoulder to lie flat. Spoon ground meat filling down 1/2 of veal, leaving 1/2-inch border. Fold over other 1/2 of veal; tie with string in several places to close.

Place on rack in large roasting pan. Roast in 400°F oven 70 to 80 minutes to medium (160°F) doneness for veal and 165°F for stuffing. Let rest 5 to 10 minutes before carving.

For Salsa Verde: Place all ingredients except oil and eggs in food processor container. Cover; pulse until chopped. With motor running, slowly add oil through opening in cover, processing until well combined. Pour into mixing bowl. Grate eggs on large holes of grater into salsa mixture; stir to combine. Season to taste. Cover and refrigerate until ready to use.

*To hard-cook eggs, pour 1 qt water into 2 qt saucepan. Gently place 4 eggs in water. Bring to a boil; cook 5 minutes. Remove from heat. Run under cold water for 10 minutes.

Peel beets, leaving 1/2-inch of green tops intact. Cut into quarters. Cook in boiling salted water until tender; drain. Set aside.

Per order: Carve veal into 1/2-inch thick slices. Place 4 slices slightly overlapping in center of plate.

Deep-fry 3 cheese croquettes 2 to 3 minutes or until golden brown. Sauté 5 beet quarters in olive oil3 to 4 minutes or until hot; season with salt and pepper.

Alternate croquettes and beet quarters around perimeter of plate. Drizzle 1/3 cup salsa verde across veal, making sure some hits the plate on each side. Garnish plate rim with paprika.