County Mushrooms with Spinach & Chevre

15-20 cremini or white mushrooms (Wellington Mushroom Farm)
1 cup soft goat cheese (Fifth Town Artisan chevre – Plain Jane)
2 cups finely chopped fresh Spinach (Vicki’s Veggies)
1 small sweet onion (finely diced)
1 tsp. fresh thyme
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped parsley or chives
1 tbsp. Ontario maple syrup
1 tsp. olive oil
1 tbsp. unsalted butter
Ground pepper and salt to taste

In a fry pan, saute the onion in butter and oil till golden brown (about 10 minutes on medium heat). Add the spinach and cook anther few minutes, till soft. Add maple syrup and stir. Remove from heat and let the mixture cool.

In a bowl, place the goat cheese and herbs. Mix in the spinach mixture and stir till it is thoroughly incorporated. Add salt and pepper to taste. It’s best to cover this and place in fridge for a few hours for the flavors to incorporate (but you can use it right away)

With a damp paper towel, wipe off each mushroom. Remove the stem and with a small knife cut off the top of the mushroom a bit to make a flat surface for the cheese.

Scoop about one tablespoon of the cheese mixture on each mushroom and shape it so it looks like a small dome on top.

Place mushrooms on baking tray and cook in a preheated 400 degree oven for about 15 minutes.

Serve on its own or on individual plates, place three on a bed of baby spinach and drizzle with some balsamic vinegar for a great appetizer.

By | 2016-12-15T13:33:35+00:00 April 28th, 2011|Appetizers|0 Comments