Grilled Mushrooms With Goat Cheese Appetizers Recipes


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Grilled Mushrooms With Goat Cheese

Ingredients:

  • •¼ cup extra virgin olive oil
  • •2 tbsp balsamic vinegar
  • •2 tsp chopped thyme
  • •1 tsp Dijon mustard
  • •1 garlic clove, minced
  • •12 black olives, pitted and chopped
  • •baguette or rustic-style loaf
  • •olive oil
  • •6 portobello mushrooms
  • •5oz (130g) goat cheese
  • •1 tbsp balsamic vinegar
  • •salt and freshly ground black pepper



  • Method:

  • Prepare ahead
  • The dressing and mushrooms can be prepared the day before and refrigerated.
  • Preheat the oven to 350°F (180°C). To make the dressing, whisk together all the ingredients and set aside.
  • Cut the bread diagonally into ¼ in (6mm) slices.
  • Brush both sides with olive oil and arrange on a baking sheet.
  • Bake for 10 minutes, or until crisp and golden brown.
  • Remove the stems from the mushrooms. Slice the goat cheese into rounds. Place a slice in each mushroom cap.
  • Position the broiler rack about 6in (15cm) from the source of heat and preheat the broiler.
  • Place the mushrooms on the broiler rack.
  • Drizzle with a little olive oil and the balsamic vinegar, then season with salt and pepper.
  • Grill for about 5 minutes, or until the cheese is bubbling and the mushrooms are tender.
  • To serve, top each toast with a mushroom, and drizzle with the dressing.
  • Good with a salad of peppery arugula, sliced endive, and radicchio.
  • Variation
  • Blue Cheese Mushrooms
  • Use a mild blue cheese, such as Roquefort or gorgonzola, instead of goat cheese
  • Omit the olives from the dressing.





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