I made another mushroom recipe today that deserves to be posted. It came from FineDinings.com
Cheese Stuffed Mushrooms with Horseradish Crema
20 large button mushrooms
4 garlic cloves, roasted
2 teaspoons extra-virgin olive oil
2 tablespoons Chipotle bacon (or regular bacon), cooked, crumbled
4 ounces herbed goat cheese
2 ounces Parmesan cheese, finely grated
3 ounces cream cheese
1 tablespoon fresh thyme
2 tablespoons fresh basil, finely chopped
2 to 4 tablespoons heavy cream
1 cup Manchego cheese, grated
1/2 cup sour cream
1 tablespoon hot prepared horseradish, add more if you like it spicier
pinch of salt
1 to 2 tablespoons milk
1/2 cup scallions, sliced, for garnish
Use a melon baller to scoop out then discard insides of mushroom (use for soups, stews, sauces) being careful not to break the sides.
Enclose garlic cloves with extra-virgin olive oil in foil on ovenproof pan. Bake at 400° for 30 minutes. When cooled squeeze out pulp and combine in a food processor with bacon, goat, Parmesan and cream cheese, thyme and basil. Add just enough heavy cream to make a smooth yet firm consistency and fill mushrooms. Top with Manchego and bake at 375° for about 10 minutes. Let stand 5 minutes.
Mix together sour cream, horseradish, salt and small amounts of milk until it can be drizzled across the baked mushrooms. Garnish with scallions and serve.
I LOVED this recipe! It was easy to make ahead and bake when ready to serve.
I used an aged Gouda cheese instead of Manchego, but other than that, I followed the recipe. Highly recommended!