Imagine a bite-sized delight where the earthy aroma of mushrooms mingles with the tangy creaminess of goat cheese. These Goat Cheese Stuffed Mushrooms are a feast for the senses.
Lightly coat a baking sheet or a 3-quart baking dish with nonstick cooking spray.
CARAMELIZE SHALLOT:
In a medium nonstick skillet, heat 1 teaspoon of olive oil over medium heat.
Add the shallots and cook, stirring frequently, until softened and golden brown, about 7-8 minutes.
Stir in the cooking wine and cook until the liquid has completely evaporated about 3-5 minutes.
PREP MUSHROOMS:
While the shallots cook, rinse the mushrooms, pat them dry, and remove the stems.
Arrange the mushrooms on the prepared baking sheet or baking dish.
Brush the mushrooms with 2 tablespoons of olive oil and sprinkle lightly with salt.
MAKE FILLING:
In a small bowl, combine the caramelized shallot, goat cheese, lemon juice and zest, Worcestershire sauce, pepper, garlic powder, herbs, pine nuts, and panko bread crumbs.
Mix until creamy and well combined.
STUFF MUSHROOMS:
Fill each mushroom cap with a generous teaspoonful of the filling.
Brush the tops of the filling with the remaining 2 teaspoons of olive oil.
BAKE:
Bake for 15-20 minutes or until the tops of the mushrooms are golden brown.
TO FINISH:
Allow the mushrooms to cool for 5 minutes.
Garnish with additional herbs, lemon zest, and toasted pine nuts (all optional).