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Home Grown Recipes
Mushrooms Stuffed with Garlic Goat Cheese
This recipe for garlic and goat cheese stuffed mushrooms is from Caprials Cafe Favorites, Caprial, Pence. I tried it for the first time last evening with the Earltown Country cream cheese, it was really, really good. I plan to make it again and again
20 medium mushrooms
1 tsp olive oil
2 shallots, chopped
4 garlic cloves, finely chopped
2 sundried tomatoes, chopped
1/2 cup/120ml dry sherry
1/2 tsp chopped fresh rosemary (or 1/4 tsp dried)
1 1/2 cups soft mild goat cheese (I used Earltown Country cream cheese)
1 Tbspn butter
salt and pepper, to taste
1. Remove the stems of mushrooms.

2. Heat the olive oil, add shallots and garlic, until they begin to give off an aroma, 2 or 3 minutes. Add tomatoes and sherry, bring to a boil and cook until almost all the sherry has evaporated, 4 or 5 minutes.

3. Mix in the rosemary and remove from the heat. Set the mixture aside to cool.

4. Preheat oven to 350 degrees F/175 degrees C.

5. When the garlic mixture has cooled, add the goat cheese and mix together well. Stuff each mushroom cap.

6. In a baking dish heat the butter over medium heat. Place the stuffed mushrooms in the dish, cheese side up. Bake until the mushrooms are tender and the cheese bubbling, about 15 minutes. Allow the mushrooms to rest for a minute or two before serving.

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