What a warm weekend it was! It was absolutely perfect timing for a backyard barbeque with friends. I was in charge of bringing a salad and an appetizer- a great time to show off my new skills and love for stuffed mushrooms. These were super easy and were made with things found in my fridge!
In a bowl I mixed up herbed goat cheese, minced garlic and pesto. This was all added “to taste” and since we were all garlic lovers there was an obscene amount of minced garlic! After removing the mushroom stems, we brushed the caps with extra-virgin olive oil and set them on the grill with the lid closed for about 5 minutes (during which time, we helped ourselves to the stuffing mixture right out of the bowl). Once the caps were browning, the mixture was lovingly spooned in and the caps were left for another 5 minutes with the lid down. Once done, they were pulled off the grill and sprinkled with panko bread crumbs for an added crunch. All-in-all it was a fantastic appetizer that went all too quickly for my liking!
What You Need:
extra virgin olive oil
herbed goat cheese
pesto panko bread crumbs
white button or crimini mushrooms
*add all ingredients “to taste” and make it your own!