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Chevre Stuffed Mushrooms Balsamico Print Email


6-8 large white mushrooms
1-2 tsp minced shallot (optional)
pinch of fine sea salt
1-2 tsp olive oil and/or butter
Tony’s Balsamic Vinaigrette, as needed
3 TBS Chèvre, plain or flavored (prefer Haystack herb or pepper)
Tony’s Italian or Parma Panko breadcrumbs, or your favorite
Parmigiano Reggiano, grated (optional)

For service: mixed spring greens - also great with Tony's Marinara or Vodka Sauce

Preheat oven to 425 degrees. Wipe mushrooms clean with a wet towel, remove steps and chop. Combine stems with shallots and a pinch of salt, and then sauté with a scant drizzle of olive oil (or butter) until very soft.

Dip or brush mushroom caps with balsamic vinaigrette. Divide sautéed mushrooms between mushroom caps - do not overfill!

Stuff / top each mushroom with chèvre cheese (the amount you use really depends on the size of the mushrooms). Combine 2 TBS breadcrumbs with 1 TBS finely grated Parmigiano Reggiano cheese (if using) and sprinkle over each mushroom. Place on a sheet pan or jellyroll pan and drizzle or mist lightly with olive oil.

Roast on top rack of a preheated 425-degree oven for 5-8 minutes or until sizzling and cheese starts to melt. Broil if additional browning is desired. Serve over greens tossed with Balsamic dressing or with warm sauce. Serves 2

- Chef Mick Rosacci, www.TonysMarket.com - www.TonyRosacciCatering.com
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