Description
Delightful appetizer featuring creamy goat cheese and crunchy pistachios.
Ingredients
Scale
- 12 large cremini or white button mushrooms, stems removed and chopped
- 4 oz fresh goat cheese, softened to room temperature
- ½ cup roasted, shelled pistachios, divided
- ¼ cup heavy cream (plus a drizzle more for serving)
- 1 Tbsp unsalted butter
- 1 clove garlic, minced
- 1 tsp fresh thyme leaves, plus extra sprigs for garnish
- Zest of ½ lemon
- Salt & freshly cracked black pepper
- Olive oil, for drizzling
Instructions
- Start by preheating your oven to 375°F (190°C). Line your baking sheet with parchment paper.
- Melt the unsalted butter in a skillet, add minced garlic and chopped mushroom stems, sauté for 1 minute.
- Pour in heavy cream and simmer, then stir in pistachios, lemon zest, salt and pepper.
- In a bowl, combine goat cheese, thyme leaves and black pepper until smooth.
- Pat dry mushroom caps, drizzle with olive oil, and sprinkle with salt.
- Spoon goat cheese mixture into each mushroom, drizzle with pistachio cream and bake for 15-18 minutes.
Notes
This dish can be made ahead and stored in the fridge until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
Nutrition
- Calories: 220 kcal
- Sodium: 300 mg
- Protein: 8 g