When I went to Milwaukee to visit Jazz, I bought a whole bunch of cheese. It’s what you do in Wisconsin, right? After I came back, I wanted to find some creative uses for the chevre (goat cheese) I bought. An incredibly easy way to do this that was a hit with friends is to make chevre-stuffed mushroom caps. These require very few ingredients and can be ready in under 30 minutes.
Stuffed Mushroom Caps Serves 4-6 as an appetizer or hors d’oeuvre
1 pound cremini mushrooms
½ cup finely chopped mushroom stems
3 ounces good quality chevre
½ tsp dried chopped onions
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 teaspoon minced garlic
Wash the mushrooms and remove the stems, saving them in a small bowl. Try to keep the caps intact. Heat a large skillet and add the olive oil, then sautee mushroom caps in a single layer. Sautee for approximately six minutes, turning often so that they brown on both sides. Remove caps from heat.
Finely chop the mushroom stems until you have half a cup. You can discard the rest of the stems at this point. In a small bowl, mix the chopped stems with the chevre and dried onions. When the mushroom caps have cooled slightly, place about a teaspoon of this mixture (varies by size of mushroom cap) into the caps. Place caps on a foil-lined baking sheet when finished.
Return your pan to the stove and add the butter and minced garlic. Heat on low until the garlic has infused the butter. Then carefully drizzle the garlic butter over the stuffed caps and place in the oven.
Broil on high for about five minutes or until the caps have turned golden brown.