Mushroom And Goat Cheese Bites Recipes

GOAT CHEESE MUSHROOMS

Goat Cheese Mushrooms image

Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. -Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

24 baby portobello mushrooms (about 1 pound), stems removed
1/2 cup crumbled goat cheese
1/2 cup chopped drained roasted sweet red peppers
Pepper to taste
4 teaspoons olive oil
Chopped fresh parsley

Steps:

Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.

Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

MUSHROOM AND GOAT CHEESE BITES

Mushroom and Goat Cheese Bites image

This recipe takes advantage of the convenient mini phyllo shells. It's a great make-ahead dish since they can be made a day ahead and put into the oven just before guests arrive.

Provided by CookingONTheSide

Categories Lunch/Snacks

Time 30m

Yield 15 appetizers, 15 serving(s)

Number Of Ingredients 10

Ingredients

2 shallots
1 garlic clove
1 1/2 cups fresh cremini mushrooms or 1 1/2 cups button mushrooms
2 teaspoons olive oil
2 tablespoons chicken stock
salt
pepper
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
3 tablespoons goat cheese
15 miniature phyllo cups

Steps:

Preheat oven to 350°F.
In a small bowl of a food processor, process the shallots and garlic until chopped.
Transfer the mixture to a bowl.
Add the mushrooms to the small bowl of the processor and process until chopped.
In a heated saute pan, add the olive oil and the shallot-garlic mixture and saute for 1 minute.
Add the chopped mushrooms and continue to saute for 3-5 minutes.
Add the chicken stock and simmer until the liquid evaporates.
Season to taste with salt and pepper and stir in the basil.
Place 1 rounded teaspoon of filling into each phyllo shell.
Top with about 1/2 t of goat cheese, or to taste.
Bake in the oven for 5 minutes.
Serve warm.

Nutrition Facts : Calories 8.3, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 3.2, Carbohydrate 0.6, Protein 0.1

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