Roasted Crimini Mushrooms

Roasted Crimini Mushrooms with Herbed Goat Cheese & Balsamic Glaze

These are quite simple to make. Rinse and pat dry your mushrooms. Remove the stems and set aside for another use. Drizzle the mushroom caps with a little olive oil and salt, and place stem side down in a roasting dish. Roast in a preheated oven at 350 degree Fahrenheit for about 30 minutes. Allow to cool. You can prepare these a day ahead and store in a tightly covered container in the refrigerator.

To make the herbed goat cheese, you’ll want to use a good quality plain goat cheese, such as Laura Chenel Chevre. Blend the cheese with a splash or two of good olive oil and your choice of freshly chopped herbs. I used fresh thyme and rosemary, a classic combination, in my opinion. Use just enough olive oil to get a smooth, creamy consistency that you’ll be able to pipe into the mushroom caps.

To assemble, gently pat the mushrooms dry to remove excess moisture. Using a pastry bag*, pipe the cheese into the mushroom caps. Arrange the mushrooms on a platter and drizzle with a balsamic glaze. I like this one from Trader Joe’s.

If you have leftover herbed goat cheese, this is also lovely on bread or crackers.

* If you don’t have a pastry bag, you can use a zip-top plastic bag with a corner snipped off.

One Response to “Roasted Crimini Mushrooms”

  1. Cycling Foodie » Blog Archive » Cioppino Party Says:

    […] the usual fresh vegetable platter, some cheese and crackers, and one experimental recipe – Roasted Crimini Mushrooms with Herbed Goat Cheese and a Balsamic Vinegar Glaze. Roasted Crimini Mushrooms Fresh […]

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