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 nauseam 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.
And if you’re a stuffed mushroom freak-o like me, you won’t want to miss this recipe for Spicy Stuffed Mushrooms.
Recipe for Chevre Stuffed Mushrooms
I hope you give this recipe for Chevre Stuffed Mushrooms a try and if you do, please come back and leave a comment about what you thought about the recipe. Yay or nay, I love hearing from my readers.
And if you have a favorite stuffed mushroom recipe, please let me know, I’d love to give it a try.
Looking for more fun appetizers using sausage? Don’t miss this one for Quail Egg and Sausage Appetizers.
More Mushroom Appetizer Recipes
Stuffed Mushrooms Balsamico, an easy stuffed mushroom recipe.
- 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
- 1/8 pound Italian Sausage broken into very small chunks
- Parmigiano Reggiano
- 1/2 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 1/2 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.
Russ says
February 20, 2011 at 2:00 pmWhenever I encounter stuffed mushrooms, I always eat so many that they’re no longer appetizers — they become a MEAL!
Lea Ann says
February 20, 2011 at 2:04 pmToo funny…and you notice that I only made 6 for that very reason! As always thanks for stopping by and taking the time to comment.
Barbara says
February 20, 2011 at 2:09 pmWhy is it that some of our best dinners never get photographed? Is everyone (including us) so anxious to eat? My daughter is pretty good about asking: do you need a photo mom? On the other hand, my boys just roll their eyes. They want to eat!! Sometimes I get a photo of the dish before everyone digs in, but it doesn’t look like much ’cause I’m rushed. Oh well…food blogging is only truly understood by other bloggers!
I love stuffed mushrooms. Last batch I made were Ina Garten’s and we weren’t crazy about them. But we love Chèvre, Lea Ann, so these will be a winner at my house. That beef recipe sounds yummy too.
Lea Ann says
February 20, 2011 at 2:15 pmThat steak recipe is wonderful Barbara. WONderful. And with steak being such a time sensitive operation, you bet we dug in. And it was so good that I didn’t even think to grab the camera for a partially eaten shot. I’ve made a couple of stuffed mushroom recipes that were just “ok”, we really did like this one.
Boulder Locavore says
February 20, 2011 at 4:37 pmHi LeaAnn! These look so savory and good. Love that you make them for dinner (vs pupus for a cocktail soiree). I would love to learn more about Tony’s market. Have only learned of it through you and it’s feeling like a place to come and explore. Hope all is well with you!
Lea Ann says
February 20, 2011 at 5:20 pmI’ve always love creamed, stuffed, sautéed mushrooms with a steak dinner. I don’t think you have a Tony’s near you. You’ll have to make a stop when you come down for our blogger meetup. All is well with me and I look forward to meeting you this weekend.
The Food Hound says
February 20, 2011 at 5:09 pmThese look so cute and fabulous! I can’t wait for you to post the recipe of the steak! I’m always looking for new ways to work with steak. I feel the same way about my little local import store, Avanti Savoia, though they don’t have fresh foods like cheeses and meats. Lucky for you, you have Tony’s!!
Lea Ann says
February 20, 2011 at 5:24 pmI really should make that steak again and take a picture. It’s a fabulous recipe thanks to Chef Mick. I actually put it into my database and threw out a couple of mediocre recipes that I’ve had for years. I did post a link, you can see the recipe if you click. I agree, I’ve known I was lucky to have Tony’s for a very long time. Thanks Food Hound…and thanks for the comment.
vICKI says
February 20, 2011 at 8:24 pmAgree with you on Tony’s Market. I get sooooo spoiled by the quality of meat and speciality items.
Karen Harris says
February 20, 2011 at 8:39 pmMushrooms and steak are a perfect combination. Your mushrooms look delicious.
Lea Ann says
February 21, 2011 at 6:21 amThanks Karen!
Ellie (Almost Bourdain) says
February 20, 2011 at 9:54 pmGorgeous stuffed mushrooms. Love the cheesy top.
Lea Ann says
February 21, 2011 at 6:18 amThanks Ellie, and as always, thanks for stopping by and the comment.
My Carolina Kitchen says
February 21, 2011 at 4:53 amI had forgotten how good stuffed mushrooms are until I saw your post. They would be fabulous with steak. I’ll be sure to give yours a try. How can you go wrong with goat cheese.
Speaking of mixing things into panko crumbs, I added a little chopped cilantro to them and then used it as a breading for shrimp. Yum, yum. Don’t you wish we had invented panko crumbs? We’d be smart and wealthy.
Sam
Lea Ann says
February 21, 2011 at 6:18 amI am loving your shrimp/cilantro/panko idea! Fabulous Sam.
High Plains Drifters says
February 21, 2011 at 5:30 amgot me wondering … in old comic books, the stodgy newspaper editor or mayor or other authority figure would express his dismay by shouting, “Criminey!” wonder if that comes from the crimini mushroom somehow.
hate to be a break crumb snob here, but there’s something about Rudi’s (out of Boulder) whole wheat that makes just perfect bread crumbs. fluffy and easily combined with whatever else you’re mixing.
cheers!
Lea Ann says
February 21, 2011 at 6:17 amToo funny. My dad would always exclaim “well criminetly”. Hard to say where a lot of those old sayings came from. You can be a bread crumb snob anytime you want with me. I am familiar with Rudi’s and love their products. Am also a Udi’s fan. I think they’re local. I pick up both whenever I get a change. Great breads.
larry says
February 21, 2011 at 7:19 amI enjoy stuffed mushrooms but had never made any I liked really well, so I look forward to trying these.
Lea Ann says
February 21, 2011 at 7:22 amWell, for some reason we really liked these. Maybe it was the balsamic vinegar…maybe it was that wonderful steak…maybe we were just hungry? Anyway, we really liked them.
Vickie says
February 21, 2011 at 10:14 amSTANDING OVATION for this meal, Lea Ann! I’m totally with you on steak and mushrooms (they go together like peas and carrots as Forrest Gump would say). I love that you stuffed mushrooms to go with this fabulous meal(event) and am anxious to try this. I’ll bet that tangy goat cheese is wonderful. I totally get the lack of photographs, but it sounds like too special a meal to set out and yell, “WAIT!” 😀 Wonderful, wonderful post. I’m inspired.
Lea Ann says
February 21, 2011 at 10:40 amThis was actually our Valentines Dinner, except a day early on Sunday. The steak was out-of-this-world and I was so tickled with myself that I got it pan seared to a perfect medium rare. Of course Tony’s quality filets could probably make any mediocre steak-er like myself into a pro. That goat cheese is just a little thicker than sour cream. It worked wonderfully to dollop onto these mushrooms. Thanks for all of the accolades! I’m basking in your compliments. 🙂
mick says
February 21, 2011 at 10:19 amGlad your family liked everything Lea Ann, and sincere thanks for all the kind words – so sweet of you! If folks would like to get all the recipes I send out each week, they can join the Culinary Club, there is a link on our front page at http://www.tonysmarket.com/ and the easy beef tournedos recipe is at http://www.tonysmarket.com/recipe.cfm?id=124 – cheers and happy cooking!
Barbara | VinoLuciStyle says
February 21, 2011 at 11:29 amThese sound amazing Lea Ann and simple. And simply amazing are what I love to make. I get Tony’s newsletter; I need to do a better job of perusing them as I’m obviously missing out a lot.
Lea Ann says
February 22, 2011 at 6:09 amYes you should Barb. Really some good recipes that come through and some good sales.
Design Wine and Dine says
February 21, 2011 at 12:49 pmWait…I need to meet this Tony! Super jealous!!!
I find it super difficult to take pictures of dinner like you mention in this post too. Sometimes snapping away for the perfect shot just doesn’t seem appropriate! It all sounds SO WONDERFUL!!!
I love the look of these mushrooms too, I am a huge fan of goat cheese in just about anything! YUM!
Lea Ann says
February 22, 2011 at 6:08 amEspecially when it’s steak! 🙂
Karen says
February 21, 2011 at 4:58 pmI’ve just used regular cheese in my stuffed mushrooms… up until now. Next ones I make, the goat cheese is goin’ in!
Lea Ann says
February 22, 2011 at 6:07 amI can’t remember if I’ve ever used cheese in any stuffed mushroom I’ve ever made. Maybe just a stuffing type recipe. Anyway, these sure were good. As always thanks for topping by and the comment.
Velva says
February 21, 2011 at 6:50 pmLove, love stuffed mushrooms. This is a wonderful recipe. The goat cheese really brings it to another level. Very cool. Delicious.
Cheers.
Velva
Lea Ann says
February 22, 2011 at 6:05 amThanks Velva.
Biren @ Roti n Rice says
February 22, 2011 at 7:31 amThose stuffed mushrooms look gorgeous! I initially thought the topping was coconut. Using panko is a great idea. 🙂
Lea Ann says
February 22, 2011 at 7:36 amIt does look like coconut doesn’t it! Hmmmm that might be good too! 🙂
Joanne says
February 22, 2011 at 11:30 amMushrooms really do go beautifully with red meat…and with goat cheese stuffed into them…totally swoonworthy.
Lea Ann says
February 22, 2011 at 4:30 pmThanks Joanne! Always good to hear from you.
Andrea @ Fork Fingers Chopsticks. says
February 22, 2011 at 9:22 pmI’ve had a some mediocre stuffed mushrooms and some excellent. Thanks for sharing this recipe. Like the others, I was looking for the after shot.
Lea Ann says
February 23, 2011 at 5:23 amThanks Andrea, hope to see you Saturday.
Chris says
February 26, 2011 at 8:48 amThere’s a fungus among us! I love stuffed shrooms and these are true beauties. Nice job, Lea Ann!!!!
Lea Ann says
February 26, 2011 at 2:07 pmThanks Chris!
Ellen says
June 27, 2011 at 8:52 amWow these are gorgeous and I’m sure taste even better than they look! YUM!
My sisters and I just started a themed Sunday Sharing recipe blog hop at our blog and this weeks theme is Appetizers! We would love it if you would come by and share any of your yummy appetizer recipes. We are keeping the link opened all week!
http://everydaysisters.blogspot.com/2011/06/everyday-sisters-sharing-sundays-1.html
Ellen
Lea Ann says
June 27, 2011 at 9:00 amThanks for stopping by and the comment… I’ll submit an appetizer. Fun blog you have.