Goat Cheese Mushrooms
Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. —Mike Bass, Alvin, Texas
Ingredients
- 24 baby portobello mushrooms (about 1 pound), stems removed
- 1/2 cup crumbled goat cheese
- 1/2 cup chopped drained roasted sweet red peppers
- Pepper to taste
- 4 teaspoons olive oil
- Chopped fresh parsley
Reviews
This recipe is so simple for a quick appetizer! Brought these as a vegetarian option for our Christmas potluck at work and they were a huge hit!
Excellent and super-easy! I substituted black olive slices for the sweet pepper. I think the possibilities for topping these will only be limited by the cook's imagination. Thanks for sharing this!
It really doesn't get any quicker or simpler than this! Topped off these delicious morsels with drained and chopped oil-packed sun-dried tomatoes instead of the roasted red pepper called for in the recipe (personal preference) and they disappeared in no time flat.