I have a quick recipe tonight. Just the recipe, quick and dirty. No lengthy essay. No navel gazing. I’m getting ready for my vacation.I have things to do, work I have to wind down, but still have a moment or two to spend in the kitchen. Nothing gets in the way of my food.
This is a roasted mushroom appetizer that I sometimes have for a solo dinner. If you’ve read this blog for any length of time, you might have noticed that I have a deep fondness for mushrooms. You might have even tried this recipe. Or this one. Or you may be very well sick of me and my mushroom recipes. My pasta. But this blog is nothing if not a testament to what I love to eat and roasted mushrooms are right up there on the list. I love them because of their versatility, meaty texture and earthy taste.
I am taking a holiday but you won’t miss me. I’ll be around, with some great recipes I’ve been working on.
Roasted Mushrooms with Sundried Tomatoes, Herbs, and Goat Feta
Serves 4 as an appetizer
16 baby bella mushrooms, large stems removed
1/3 cup sundried tomatoes
2 tablespoons breadcrumbs
6 tablespoons olive oil
2 large garlic cloves, finely minced
1/3 cup goat feta crumbles
1 tablespoon olive oil, for frying
1 tablespoon butter, for frying
1 shallot, finely minced
1) Preheat oven to 400F. Toss mushrooms in the 6 tablespoons of olive oil and sprinkle with salt and pepper.
2) In a frying pan, heat 1 tablespoon olive oil and the butter. Sauté shallots and garlic until softened and golden. Set aside.
3) Chop sundried tomatoes into small pieces. Place in a small bowl; add the garlic and shallots, cheese and breadcrumbs and mix to combine.
4) Place mushrooms and stems on a baking sheet, stem side up. Top evenly with cheese mixture; follow with herbs.
5) Bake for about 20-25 minutes, or until mushrooms are softened and topping is browned. Serve immediately.