A friend of mine recently gave me a statistical analysis of my blog posting habit. I posted about 17 times in July, 12 in August and 3 in September (or some such numbers!). I love data, it makes everything black and white. The message was loud and clear - I was losing momentum. And I don't want to lose momentum. I'm very excited about food and I love food and I that's not something I want to neglect. Along with the food, I love the interaction with my fellow bloggers and I look forward to it just as much. So here I am with a new recipe
A few years ago, we were in San Fransisco visiting my brother-in-law and celebrating his birthday with some friends. We rented a house in the Sonoma Valley and I was looking forward to all the fun times. My BIL is a huge foodie too, but he is a meat eating foodie - ONLY a meat eating foodie. Everything else is a side to him. That fact struck me when we were food shopping before heading to the Valley. To save myself from starvation for 4 days, I quickly grabbed a pack of mushrooms and goat cheese, and was planning these stuffed mushrooms as we were moving through the little food store.I also grabbed a couple of loaves of san fran sourdough bread! That bread is the best! And we headed to the Sonoma Valley.
Come dinner time, the grill was fired up (for burgers ofcourse) and I was so glad I had these mushrooms and goat cheese with me. I quickly made a batch of stuffed mushrooms (on the grill, unlike this recipe) and grilled some bread and made a meal out of it.
This is a nice easy appetizer. Since I love eating a little bit of this and a little bit of that, this recipe lends itself to a few small bites and then you can move on to something else. Its also very easy, so you can make a big batch and serve as an appetizer at a party.
|Prep Time :||20 mins||Serves:||1-2 people|
|Cooking Time :||15 mins|
|>||8 oz Button Mushrooms|
|>||4-5 oz Goat Cheese|
|>||4-5 Basil leaves|
|>||1 tsp Cayenne Pepper|
|>||Salt Pepper to taste|
|>||1/4 cup Balsamic Vinegar|
|>||3-4 tbsp Olive Oil|
|*||Preheat Oven to 400 degree|
|*||Wash the mushrooms clean under cold water and let them drain. You can also dry them using a paper towel|
|*||Remove the stems of the mushrooms and save for use elsewhere|
|*||Line a baking sheet, line up the mushrooms and drizzle with olive oil|
|*||Cook in the oven for 5 mins and remove. Cool the mushrooms|
|*||While the mushrooms are cooling, chop the basil leaves and mix them into the goat cheese.|
|*||Add cayenne pepper and salt and pepper to the cheese basil mix|
|*||After the mushrooms are cool, stuff them with the goat cheese mix and place them on the baking sheet again|
|*||Bake in 400 degree oven for 15 mins|
|*||In a dry saucepan, reduce the balsamic vinegar till it bubbles and starts to thicken|
|*||Cool the reduced vinegar and drizzle over the mushrooms|