Email to Cat      

Mushroom Caps with Chevre

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 24 brown or white field mushrooms, about 2 inches across
  
• 2 Tbsp virgin olive oil
  
• 2 Tbsp butter
  
• 4 cloves shallots, thinly sliced
  
• 2 stalks celery, finely chopped
  
• 1/4 tsp kosher or sea salt
  
• 1/4 tsp freshly ground pepper
  
• 1 to 2 Tbsp marsala or 1/2 tsp Worcestershire sauce
  
• 1 Tbsp flat Italian parsley, stemmed
  
• 1 cup chevre, crumbled
  






Instructions



1. Stem the mushrooms, trim the old cut ends of the mushroom stalks and finely chop the stems.
   
   
2. In a heavy pan, heat oil and butter over medium-high heat until melted. Brush mushroom caps lightly with oil mixture and place in a baking pan, cut side up.
   
   
3. Add shallots to remaining oil and cook, stirring, until pale golden (2 to 3 minutes). Add chopped mushroom stems, celery, salt and pepper. Cook, stirring, until vegetables simmer, then reduce heat to low and cook until all are soft (about 10 minutes).
   
   
4. Season to taste with marsala or Worcestershire sauce, stir in parsley, then gently spoon 1/2 to 1 teaspoon filling into each mushroom cap and sprinkle with the crumbled cheese.
   
   Broil until golden and bubbly (2 to 3 minutes) and serve hot.
   
   Makes 24