Monday, November 05, 2007

Stuffed Mushrooms With Soft Sheep's Milk Cheese

These stuffed mushrooms have the advantage of being made well ahead before the actual baking. Twenty minutes in the oven is all they require and the prep work is as simple as can be.

You Will Need:

1 cup soft breadcrumbs

8 oz. Package of mushrooms

2 tablespoons olive oil

4 large shallots, thinly sliced

1 clove garlic, minced

1/2 teaspoon marjoram

salt and pepper

3 tablespoons crumbled goat or soft sheep's milk cheese (I used sheep's)

2 tablespoons water

Remove stems from caps of mushrooms and chop. In a pan, heat the olive oil and saute the shallots, garlic and mushroom stems. When soft, add the marjoram, salt and pepper and breadcrumbs. Stir well so crumbs absorb oil. Remove from heat. Mix in the cheese, Pre-heat oven to 350 degrees F. Fill the mushroom caps generously and place in a baking dish. Pour the water in around the mushrooms and bake 20 minutes. Serve hot.

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