Even people who swear they don’t like goat cheese love these. This delicious tapa is best eaten piping hot, so the mushrooms should be baked right before serving, but they can be made several hours ahead of time and refrigerated until you are ready to bake them.
Recipe information
Yield
makes about 32 mushrooms
Ingredients
Preparation
Step 1
Preheat the oven to 425°F, if baking right away.
Step 2
Peel the garlic and shallots and finely chop. Place the garlic and shallots in a small sauté pan with the oil and Italian seasoning. Cook over medium heat, stirring frequently, for 5 minutes, or until the shallots are soft. Remove from the heat and let cool. Add the goat cheese to the pan and stir until combined.
Step 3
Remove and discard the mushroom stems and fill the cavities with the goat cheese mixture. Place the mushrooms on a baking sheet. (If you are preparing these in advance, cover with plastic wrap and refrigerate until ready to bake.) Bake for 15 minutes, or until the filling is bubbly. Place the mushrooms on a serving plate and serve immediately.
