Ingredients
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24
-
8
-
1/2
-
1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Goat Cheese Stuffed Mushrooms, This comes from the Everyday Food Magazine/Website from Martha Stewart These are delicious and if you have a food processor sooooo easy to make , Yum! This was a great appetizer to take to a family gathering Everyone (except the picky teen and three year old) loved it This was easy to make, and made a beautiful presentation I’ll definately make again One comment from the picky teen was that if it was made with cream cheese instead of goat cheese, he would have liked them, so if your crowd doesn’t like goat cheese, you have a substitute Made for PAC Spring 2009 , Yum! This was a great appetizer to take to a family gathering Everyone (except the picky teen and three year old) loved it This was easy to make, and made a beautiful presentation I’ll definately make again One comment from the picky teen was that if it was made with cream cheese instead of goat cheese, he would have liked them, so if your crowd doesn’t like goat cheese, you have a substitute Made for PAC Spring 2009
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Steps
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1
Done
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Pre Heat Oven to 350f. |
|
2
Done
|
Clean Mushrooms With a Soft Brush or Cloth. |
|
3
Done
|
Remove the Stems of the Mushrooms and Chop in Food Processor. |
|
4
Done
|
Mix Sausage , Bread Crumbs, 2/3 Package of Chavrie and Chopped Mushroom Stems. |
|
5
Done
|
Stuff Each Mushroom Cap With About 1 Tablespoons of Sausage Mixture. |
|
6
Done
|
Place Stuffed Mushrooms on a Baking Tray and Bake For 15- 18 Minutes Until Sausage Is Cooked and Mushrooms Are Tender. |
|
7
Done
|
Arrange on a Serving Platter and Top Each Mushroom With a Dollop of the Remaining Chavrie and Sprinkle With Chopped Parsley. |
