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Chevre Stuffed Mushrooms Balsamico

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  • Serves: 2
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  • 6-8 large white mushrooms
  • 1-2 tsp minced shallot (optional)
  • Pinch of fine sea salt
  • 1-2 tsp olive oil and/or butter
  • Tony’s Balsamic Vinaigrette, as needed
  • 3 TBS Chèvre, plain or flavored (prefer Haystack herb or pepper)
  • Tony’s Italian or Parma Panko breadcrumbs, or your favorite
  • Parmigiano Reggiano, grated (optional)


For service: mixed spring greens – also great with Tony’s Marinara or Vodka Sauce

Preheat oven to 425 degrees. Wipe mushrooms clean with a wet towel, remove steps and chop. Combine stems with shallots and a pinch of salt, and then sauté with a scant drizzle of olive oil (or butter) until very soft.

Dip or brush mushroom caps with balsamic vinaigrette. Divide sautéed mushrooms between mushroom caps – do not overfill!

Stuff / top each mushroom with chèvre cheese (the amount you use really depends on the size of the mushrooms). Combine 2 TBS breadcrumbs with 1 TBS finely grated Parmigiano Reggiano cheese (if using) and sprinkle over each mushroom. Place on a sheet pan or jellyroll pan and drizzle or mist lightly with olive oil.

Roast on top rack of a preheated 425-degree oven for 5-8 minutes or until sizzling and cheese starts to melt. Broil if additional browning is desired. Serve over greens tossed with Balsamic dressing or with warm sauce.


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