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.
RECIPE | |||||||||||
Prep Time : | 20 mins | Serves: | 1-2 people | ||||||||
Cooking Time : | 15 mins | ||||||||||
INGREDIENTS | |||||||||||
> | 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 | ||||||||||
INSTRUCTIONS | |||||||||||
* | 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 | ||||||||||
* | |||||||||||
Isn't Sonoma valley dreamy. Love being here. These caps are so fancy looking and sounds delicious Archana.
ReplyDeleteYes, the numbers are important to do get us back on track.
I'd love to go back to Sonoma -or even try Napa. Haven't been there.
DeleteMy first thought (despite having read the header of the post) was - this looks some kinda dessert. The cheese stuffed mushrooms look amazing and sound just as delicious.
ReplyDeleteif you are like me - you just might have these as dessert. the reduced balsamic is the right amount of sweet for me ! :)
DeleteMy fingers almost touched the computer screen, wanting to grab one of 'em!
ReplyDeleteRia
I bought a new pack oh mushrooms to make more - for you.. alas the train situation!
DeleteLove these stuffed mushrooms - I dont think I have had goat cheese with mushrooms before - but am so interested now.
ReplyDeleteSan Fran has the best sourdough bread! We were there a few years ago and had sourdough from Boudin's bakery at the Wharf and GOSH! HEAVEN!
oh dear then you must - the trifecta of mushrooms, goat cheese and balsamic - you can't beat it !
DeleteI love the photograph, it is absolutely beautifully styled and shot!
ReplyDeletethanks Nik! Means a lot coming from you!
DeleteThere is no better sourdough than that of Boudin! My favorite.
ReplyDeleteI am also a fan of numbers and statistics. Good thing I work in finance, right?
Great picture...your photos are always amazing!
I agree - I'd go back to SFO in a heartbeat for their bread..
DeleteSo nice of you to like my pics - I really do enjoy the photo editing just as much as the food itself!
You photos are gorgeous! I would love to make some of these, yum!
ReplyDeletethanks Cathleen - I really do enjoy taking and editing pics!
DeleteI am droooling at these cute shrooms. I will be checking out the Boudin sour dough if I am ever in the area.
ReplyDeletethanks Dixya!
DeleteYour trip sounds like my ideal trip! Also these look so delicious and easy to make. Pinning them for my next dinner party!
ReplyDeleteI'd go back to the sonoma valley anytime!
DeleteI don't see you losing momentum in blogging at all -- the frequency doesn't matter, at least to me :)
ReplyDeleteI would love to stuff myself silly with these stuffed mushrooms. That thick and luscious balsamic glaze -- yum!!
Wow, these look so good! Love the flavors here - thanks so much.
ReplyDeleteAmazing picture Archana. I really want some now. Will try this the next time I get mushrooms. Seems easy enough.
ReplyDeleteAmazing photos Archana. This is such a unique version of stuffed mushrooms... balsamic and goat cheese, you really think outside the box. Love it.
ReplyDeleteooo.. this looks lovely.. and it looks like one of those appetisers where you just keep popping them into your mouth without realising how many u've had!!
ReplyDeleteYay for San Francisco! So glad you had a great time in Sonoma, it's my lazy Napa when I don't feel like driving the extra 30 minutes. You should definitely try Napa as well, it's a fun experience with so many great restaurants.
ReplyDeleteRenting a house in Sonoma - how nice! I love the wine country and wish to retire there (instead of like let's say beach house etc). Since it's sort of "driving distance", we rarely stayed overnight (besides a few occasions for wedding). I definitely want to rent a house and spend some time there...so fun! Your goat cheese stuffed mushrooms look delicious and love your presentation and photography!
ReplyDelete