People: easiest stuffed mushroom recipe ever. No sausage to brown, cheese to shred, nothing. Best of all? They taste super fancy, because they’re made with goat cheese and fresh herbs. Not sold on these yet? Well hang on to your socks, because I used english muffins instead of regular white bread. Thrilling, I know. And I owe you a Monday Bites, so…Wednesday bites today.
But more on that later: all of the Cookie Swap bloggers post their cookies on the 12th of December, so you’ll see what I sent out to total strangers and hear all about the process in a week or so. I mailed the cookies out yesterday, and all i could think about was savory food. I wanted veggies, and spices, and things not at all associated with sugar, or dough, or anything involving flour. Holidays – and the sweets which go along with them – are great, in moderation. And there hasn’t been moderation here in weeks.
Enter these mushrooms. I loved making these, because hey; less than three minutes of prep time. How could a weary, over-sugared baker not love that? You basically throw some things in a food processor and chill. I don’t mean “chill” like in your refrigerator; I mean chill, like chill out and wait for popping hot little mushrooms to come out of your oven. Watch some television. Flip through one of the seven million magazines you had to have because they were holiday issues. Do whatever, but don’t plan on chopping, or hovering over any appliance in your kitchen, because you simply don’t have to.
Hooray for breaks from the kitchen during the holidays. Everyone needs that; even those of us who like to be in there a good majority of our time.
These also make excellent little party bites; as I mentioned above, these taste fancy but involve little to no work, so you’ll get lots of “oh my goodness these are so good!” without a ton of effort standing over a hot stove. There’s virtually no cleanup aside from throwing your food processor bowl into the dishwasher; better yet, make these up ahead of time and throw them in your fridge. When party time comes, roll them in the bread crumbs and pop them in the oven when you need to.
Off with you now: we all have things to do. I’m going to work on some more recipes and also be on pins and needles waiting to get confirmation emails from UPS saying my cookies have arrived safely at their destinations.
Adapted from a recipe I saw on a Martha Stewart Living slideshow which magically appeared in my email the other day. Save that link: there’s some really great appetizer and small bite ideas in here, some of which are already on my “make for holiday parties” list.
Goat Cheese + Herb Stuffed Mushrooms
- Olive oil, for baking sheet
- 3 whole english muffins
- 1 small garlic clove, smashed (if you live for garlic, make it two small cloves or one total large one)
- 6 ounces soft goat cheese, crumbled
- 1/2 cup fresh parsley leaves
- 1/2 teaspoon red-pepper flakes (if you want less spice, trim that back to a 1/4 teaspoon)
- sea salt and fresh ground black pepper, to taste
- 2 packages (8-10 ounces each) white button mushrooms, cleaned, and with stems removed