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Goat-Cheese Mushrooms |
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Goat cheese adds
a delicious, tart flavor to this mushroom appetizer...
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8
large |
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mushrooms |
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1
Tbs |
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unsalted butter |
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¼
cup |
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finely chopped onion |
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4
oz |
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crumbed goat cheese |
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½
tsp |
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fresh thyme |
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¼
tsp |
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salt |
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dash |
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of
pepper |
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3
Tbs |
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olive oil |
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1 |
Preheat oven
to 425 degrees F. |
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2 |
Separate
mushroom stems from caps. Finely chop stems and
set aside caps. |
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3 |
In a small
skillet, melt butter over low heat and sauté
onion until soft. Add mushroom stems and cook
until liquid evaporates (about 5 min). Remove
from heat and add cheese, mixing well. Add
seasonings. Brush mushroom caps with olive oil.
Fill with cheese mixture. Place on baking sheet
and brush with remaining olive oil. |
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4 |
Bake 10
minutes, or until lightly browned. Serve hot. |
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Servings: 4 |
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