If you’re doing any entertaining this holiday season, here’s an awesome appetizer. These mushrooms are rich and decadent. Your company (and your taste-buds) will delight!
- 2 tbsp. water
- 2 cloves garlic, pressed
- 2 packages baby bellas, stems removed and set aside
- 4 oz. goat cheese
- 2 tbsp. Parmesan cheese
- 10 pitted kalamata olives, chopped
- 4 sundried tomatoes, chopped
- 2 scallions, chopped
Preheat oven to 400°
Toss the mushrooms with the water and pressed garlic. Transfer them to a baking sheet (open side facing up). Pour any remaining garlic liquid over the mushrooms. Bake 8-10 minutes, until soft.
In the meantime, discard half of the mushroom stems. Finely chop the rest, and add them to a medium bowl. Add the goat cheese, Parmesan, olives, tomatoes and scallions. Stir well.
When the mushrooms come out of the oven, scoop generous spoonfuls of the cheese mixture into each one.
Return the stuffed mushrooms to the oven and bake for about 5 minutes, until the cheese is warm.