Best 6 Grilled Mushrooms With Goats Cheese Recipes
Indulge in a symphony of flavors with grilled mushrooms and goat's cheese, a delightful combination that elevates any meal. From simple grilled Portobello mushrooms stuffed with creamy goat's cheese to a medley of assorted mushrooms marinated in herbs and grilled to perfection, each recipe offers a unique twist on this classic pairing. Explore the versatility of grilled mushrooms and goat's cheese as they take center stage in salads, sandwiches, and even as a delectable appetizer. Discover the perfect balance of earthy, smoky, and tangy flavors that make this dish a culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED MUSHROOMS WITH GOAT'S CHEESE
This autumnal dish is so easy to make - try serving it with crusty bread and a side salad
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
- Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
- When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.
Nutrition Facts : Calories 257 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.12 milligram of sodium
FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS
Steps:
- Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
- In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
- Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
- When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
- Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE
Steps:
- Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
- In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
- Heat a grill to high.
- Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
- Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.
ARUGULA SALAD WITH GRILLED MUSHROOMS & GOAT CHEESE
Well-known for his healthy eating habits, Barack Obama was called an elitist when he noted the high price of arugula at Whole Foods while on the campaign trail. He'd appreciate this arugula, mushroom and goat cheese salad from author and health guru Dr. Andrew Weil, who says that the mushrooms are high in protein and "virtually devoid of fat." Thus, we can top this delicious salad with a little creamy cheese without worrying about adding an unhealthy amount of fat. ;) F&W Magazine, February 2006 Edition from the Beauty of Mushrooms.There is a 20 minute marinating time.
Provided by Manami
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
- Trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
- Discard the shiitake stems and leave the caps whole.
- Stem the portobellos.
- Wipe off the cremini.
- Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
- Light a grill or preheat a broiler.
- Drain the mushrooms; reserve 1 tablespoon of the marinade.
- Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
- Thickly slice the grilled mushrooms.
- Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
- Add the arugula and walnuts, season with salt and pepper and toss to coat.
- If you want more of a kick, add some more of the crushed red pepper flakes!
- Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
- Enjoy!
Nutrition Facts : Calories 334.1, Fat 35.1, SaturatedFat 6.4, Cholesterol 8.4, Sodium 63.4, Carbohydrate 2.7, Fiber 0.9, Sugar 1.1, Protein 4.2
GOAT-CHEESE STUFFED MUSHROOMS
These stuffed mushrooms make great bite-size appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
- In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
- Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 88 g, Fat 4 g, Protein 5 g
Tips:
- Choose the right mushrooms. Portobello, shiitake, and cremini mushrooms are all good choices for grilling.
- Clean the mushrooms thoroughly. Remove any dirt or debris with a damp cloth or paper towel.
- Marinate the mushrooms. This will help to flavor them and prevent them from drying out.
- Grill the mushrooms over medium heat. This will help to prevent them from burning.
- Cook the mushrooms until they are tender. This will usually take about 5-7 minutes per side.
- Serve the mushrooms immediately. They can be enjoyed as a side dish or appetizer.
Conclusion:
Grilled mushrooms with goat's cheese is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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