Meet my new favourite appetizer.
I am in L-O-V-E. These are perfection. And don’t burst my bubble if you don’t like mushrooms.
Let’s talk about that for a second, actually. So My Other Half and I are heading home to Halifax for vacation in August and we’re going to the Lord Nelson (our reception venue) for our food tasting for the wedding. One of the appetizer options is wild mushroom soup and we’re all like “whoaaaaa that sounds amazing for a winter meal” but probably half the people invited hate mushrooms so we’re also like “bummmmmer.” Same with salmon – I want to serve salmon, but apparently one in four people don’t eat seafood or some nonsense so we’re probably having chicken. And no, we’re not giving options because when I started this whole wedding planning thing I had one vision in mind: SIMPLE. So if you have allergies or dislikes and you’re invited to my wedding… you gotta tell me, people. Spread the word.
So back to these delicious babies. The original recipe was one of the first recipes I ever pinned on Pinterest!!! That’s almost three years ago now. And it’s taken me this long to make them because, well… everyone that comes over hates mushrooms.
It’s sad it took me so long to find them because they’re THE BEST and I want to make them every night and drink wine on our patio. And not share any of them with my fiancé.
Oh and they’re mindless to make. My kind of recipe!
- 1/4 cup bread crumbs
- 5 oz goat cheese
- 1/2 cup fresh parsley, finely chopped
- 1/4 tsp red pepper flakes
- Salt & pepper, to taste
- 16 large white buttom mushrooms, stems removed
- In a small bowl, mix and mash together the bread crumbs, parsley, salt and pepper, goat cheese and red pepper flakes. Spoon the filling into each mushroom until heaping. Place stuffed mushrooms on greased baking sheet and bake at 400 degrees for 20 minutes, or until golden.
Adapted from Martha Stewart