Chevre Stuffed Mushrooms

I hit the store today with pretty bare cupboards and found a few surprise sale items to make a nice mid-week treat. Everyone's noses perked up when I started cooking, and even my toddler wanted to taste the filling. My husband (not the biggest stuffed mushroom fan) finished every last one, including the extras I had made for lunch. All told I think I spent 6 dollars on the main ingredients. Not bad! I ususally keep a few large bags of nuts in the freezer like Pine Nuts, Walnuts, and Pecans. It comes in handy.

Time it will take
8 minutes hands on, 25 minutes total

Ingredients

6 Baby Bella Mushrooms or other suitable stuffers, rinsed and stems removed
2oz Chevre (Goat Cheese)
1/3 c Pecans finely chopped
1 large shallot
1T butter
1/4c breadcrumbs
1/4t dried thyme
1T finely diced, peeled apple
2t chopped fresh parsley (opt)
pinch of cayenne
generous amount of fresh ground black pepper
Salt to taste


Directions

Heat butter in non-stick skillet over medium heat. Add pecans, apple and shallot and saute for about 5 minutes or until fragrant and golden, and shallots are soft. Set aside in bowl and let cool briefly.

Preheat oven to 375. Brush a baking sheet very lightly with olive oil and place mushrooms cap side down on sheet. Lightly salt the inside of the mushrooms.

Add remainder of ingredients to the bowl and mix with a wooden spoon until everything is blended. Stuff each mushroom with filling (as much as necessary) and bake for 15-20 minutes until tops are golden and mushrooms are cooked through.

Serve with a green salad. Tastes wonderful as is or with a very light drizzle of balsamic dressing.