Goat Cheese Stuffed Mushrooms and Wine Pairing

Whenever your throwing a Cocktail Party or any get together, it’s alway great to host with foods that pair well with the beverages you’re serving.  This helps to enhance the flavors of what you are eating and drinking.  For the last party I hosted I tried the recipe below for Goat Cheese Stuffed Mushrooms and my guests went nuts over them!  Simple and easy to pass around, they taste amazing and I was able to make them ahead of time.  Its always nice when you can get some of the food prep out of the way early!  Then I set out to pair these with some yummy wine!

Meaty mushrooms — such as cremini, morels, porcini and portobellos — pair best with meaty wines, among which Scott Calvert, a sommelier, counts pinot noir (which “can go either way” as earthy or meaty), sangiovese and syrah/shiraz. Washington Post

We hope you love the recipe! Also click HERE to try Sundried Tomato Polenta Bites!

FoodAndWine.com

FoodAndWine.com

Goat Cheese-Stuffed Mushrooms with Bread Crumbs

24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces

Preparation

Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.

Recipe Source Food and Wine

Photo Source Food and Wine and Big City Tiny Kitchen

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