Stuffed Mushrooms with Goats Cheese and Onion
Yum! I'm making this.
Our Triple Ale Onion Spread made with caramelized onions, craft beer and roasted garlic adds a terrific flavor to these goats cheese stuffed mushrooms and the recipe is simple! Great for entertaining any time of year but an especially delicious appetizer for a holiday or housewarming party. The addition of fresh rosemary to the goats cheese makes these mushrooms a winter time favorite.
Stuffed Mushrooms with Goats Cheese and Triple Ale Onion Spread - makes about 12
1 Package Baby Portabella Mushrooms
3 Ounces of Soft Goats Cheese (We used Vermont Creamery)
1 Tbs Wozz! Triple Ale Onion Savory Spread
1/2 tsp Garlic Powder
Salt & Pepper (to taste)
2 Tbs Butter
1/2 tsp Chopped Fresh Rosemary
Preheat oven to 400 degrees F
Wash and pat dry mushrooms. Gently remove the stalks of the mushrooms and finely dice the mushroom stalks.
In a small saucepan on medium heat, add butter until melted, add your whole mushrooms (the ones you are going to stuff) and just quickly coat in the melted butter and then arrange on baking sheet lined with parchment paper or tinfoil.
Add diced mushrooms stalks to remaining butter in pan (add a little more if needed) and cook until soft and browned. Add garlic powder, salt, pepper and rosemary to pan and cook just until aromatic. Turn off heat. Stir in Wozz! Triple Ale Onion Spread and goats cheese. Stir with wooden spoon until all ingredients are well combined.
Stuff your mushrooms with the goats cheese mixture and bake for approximately 20 minutes until tops are nicely browned.