Rosemary Goat Cheese Stuffed Mushrooms
New Amazing Appetizer Alert! The talented @cheers_and_chews made Rosemary Goat Cheese Stuffed Mushrooms for happy hour, and there's no way you can eat just one! It's a savory and creamy combo made for a great bite.
-
CHEVOO Goat Cheese and Olive Oil - 1 jar Smoked Salt & Rosemary
-
Baby Bella Mushrooms - 8 Oz container
-
Rosemary - 1 tsp minced
-
Prosciutto - 1 slice
-
Salt and Pepper for taste
Start by cleaning the mushrooms and removing the stems. Dice the stems and sauté in a pan with 1 tablespoon CHEVOO olive oil from the jar, the minced rosemary and salt and pepper. Once cooked down, mix that in a bowl with the 7 cubes of CHEVOO goat cheese from the jar. Once mixed, fill each mushroom with the CHEVOO goat cheese mixture. Bake the mushrooms in the oven at 400 degrees for 20 mins. Simultaneously, take your one piece of prosciutto and toast on the same pan with the mushrooms for about 10 mins. Remove then crumble when the mushrooms finish baking. Once the mushrooms are cooked, sprinkle with the prosciutto crumble.
