Chevre, Italian Sausage, shallots and balsamic vinegar make this a savory Italian Stuffed Mushroom appetizer. Chevre Stuffed Mushrooms Balsamico are killer.
Stuffed Mushrooms. Always a wonderful treat and with so many recipe variations, any of these bite size offerings are delicious. We happen to think they make a wonderful side dish for steak and that’s exactly what I served for Sunday dinner. Let’s take a look at this special stuffed mushroom recipe.
I’ve talked ad nauseum about our wonderful local market who spoils us with fine offerings of seafood, the best aged beef in town, deli meats and cheeses, and gourmet take home dinners, my beloved Tony’s Market. Tony’s also spoils us with weekly emails offering a fabulous selection of mouth-watering recipes. Last week this stuffed mushroom recipe arrived and it was quickly added to my menu. It’s wonderful and actually the only stuffed mushroom recipe that I’ve permanently added to my recipe database.
I served these with Beef Tournedos with Mushroom Wine Sauce and twice baked potatoes. I must say this was a fabulous dinner. The tenderloin was cooked so perfectly, and topped with out of this world red wine reduction sauce, we’ll probably brag about the meal for years. Just one little blogging problem…except for the preparation of the mushrooms, no photos. Not even of the cooked mushrooms. With a meal that special, sometimes you just feel like digging in.
Stuffed mushrooms with chevre and balsamic vinegar. A flavorful stuffed mushroom recipe.
I simply removed the stems, chopped and sautéed them in olive oil with Italian sausage and shallots and then filled the mixture back into the mushrooms.
I picked up this adorable little tube of very soft goat cheese that I spotted in Tony’s cheese section. Very soft and very spreadable. Perfect for this recipe.
Placed a dollop of the cheese on top of the stuffed mushrooms.
Then topped with a panko mixture. Last week on Food Network, I watched an Ina show where they ground panko bread crumbs before adding to meatloaf. I decided to copy this to make the crumb topping more manageable on the mushrooms, so spooned panko bread crumbs into my little food grinder, added some grated parmesan cheese and Italian seasoning and pulsed a few times to obtain desired smooth consistency.
These were extremely flavorful. The sautéed stems and onions made for a wonderful base and topped with the salty cheese and Italian toppings the package provided a creamy, savory flavor with a perfect crunchy topping. And with a drizzle of balsamic vinegar, these mushrooms are a real treat.
- 6-8 large white button mushrooms
- 1-2 teaspoons minced shallot
- pinch of fine sea salt
- 1-2 teaspoons olive oil and/or butter
- 3 tablespoons Chèvre
- 3 tablespoons Panko bread crumbs (divided)
- ⅛ pound Italian Sausage, broken into very small chunks
- Parmigiano Reggiano
- ½ teaspoon Italian Seasoning
- Balsamic Vinegar for drizzling
- Preheat oven to 425 degrees. Wipe mushrooms clean with a wet towel, remove steps and chop. Combine stems with Italian Sausage and shallots and a pinch of salt, and then sauté with a scant drizzle of olive oil (or butter) until very soft and sausage is cooked through. Sprinkle with the ½ of the panko bread crumbs and remove from heat, stirring well.
- Dip or brush mushroom caps with balsamic vinaigrette. Divide sautéed mushroom mixture between mushroom caps - do not overfill!
- Top each mushroom with chèvre cheese (the amount you use really depends on the size of the mushrooms).
- Mix grated Parmigiano Reggiano with some more Panko bread crumbs and Italian seasoning and sprinkle on top of the cheese. Use food processor for this if you'd like.
- Place on a sheet pan or jelly roll pan and drizzle or mist lightly with olive oil and a small drizzle of Balsamic
- Roast on top rack of a preheated 425-degree oven for 10 minutes or until sizzling and cheese starts to melt. Broil if additional browning is desired.
Chevre Stuffed Mushrooms Balsamico…It’s What’s for a Side Dish with Steak.