30 Button Mushrooms (2\u201d Diameter)
\n2 T. Dry White Wine
\n1 T. Lemon juice
\n1\/2 t salt
\nWhite Pepper (or cayenne \u2013 optional, for a kick!)
\n1\/2 C Shallots, minced fine
\n1\/4 C Garlic, minced fine
\n1\/4 C Italian Bread Crumbs
\n3 tsp. Chopped Parsley
\n3 tsp Chopped Cilantro
\n1 Goat Cheese, 2 oz log<\/p>\n
Preheat oven to 400. Wash mushrooms in bowl of R\/T water. Allow mushrooms to soak in water for 15-30 seconds, then remove and let drain in colander. Remove stems and set aside for later use.In a large non-reactive bowl, combine lemon juice, white wine, 1\/4 t salt, pinch of pepper (to taste). Place parchment paper on a jellyroll sheet or spray sheet with non-stick spray (Pam). Toss mushroom caps in lemon\/wine mixture until well coated and place on jellyroll pan (stem side up). Bake for 17 \u2013 22 minutes until mushroom caps are full of liquid (mushroom liqueur). Transfer caps to a colander (over a bowl) and drain mushroom liqueur) – reserve liquid for later use.Chop mushroom stems in 1\/2 to 1\/3rd. Spray a large non-stick pan with Pam. Add chopped Mushroom Stems, Garlic and Shallots and saut\u00e9 over medium heat for 5 \u2013 7 minutes. Add Mushroom liqueur, remaining 1\/4 t of salt, and pinch of pepper – cook until nearly dry (6 \u2013 8 minutes). Remove, transfer to a covered bowl and allow to cool to room temperature.Once cooled, transfer mixture to a food processor and pulse 3 \u2013 5 times until mixtures in coarsely ground. Add 1\/2 of the bread crumbs, 2 t of each of your fresh herbs (cilantro, parsley) and the goat cheese. Pulse until the mixture is well blended and the mushroom stems are finely chopped.(For topping) Combine remaining bread crumbs, 1 t of each of your herbs (parsley, cilantro).Stuff each mushroom with 1\/2 T. of the goat cheese mixture and arrange on a baking sheet (Pam or parchment paper). Dust tops of Mushrooms with topping mixture and bake 10-12 minutes until golden brown.<\/p>\n
Yield: 6 servings
\nServing Size: 5 Mushrooms<\/p>\n
Calories: 107
\nFat: 4 g
\nFiber: 2 g<\/p>\n","protected":false},"excerpt":{"rendered":"
30 Button Mushrooms (2\u201d Diameter) 2 T. Dry White Wine 1 T. Lemon juice 1\/2 t salt White Pepper (or cayenne \u2013 optional, for a kick!) 1\/2 C Shallots, minced fine 1\/4 C Garlic, minced fine 1\/4 C Italian Bread Crumbs 3 tsp. Chopped Parsley 3 tsp Chopped Cilantro 1 Goat Cheese, 2 oz log Preheat oven to 400. Wash mushrooms in bowl of R\/T water. Allow mushrooms to soak in water for 15-30 seconds, then remove and let drain…<\/p>\n