TOADSTOOLS FARCIE

TOADSTOOLS FARCIE (with goat cheese and pimiento, for Halloween, 24)

 Appetizers, mushrooms, toadstools farcie 1  Appetizers, mushrooms, toadstools farcie 2

olive oil, for baking sheet

4 slices white sandwich bread, crusts removed

1 small garlic clove, coarsely chopped

1 log (5 ounces) soft goat cheese, crumbled

½ cup coarsely chopped pimiento (roasted red pepper), plus a bit more for garnish

¼ teaspoon red pepper flakes

coarse salt

2 packages (10 ounces each) white button mushrooms, stems removed

pitted black olives, thinly sliced, and capers for garnish


  1. Preheat oven to 400*. Lightly oil a rimmed baking sheet.
  1. In a food processor, pulse bread and garlic until fine crumbs form; set aside ½ cup. To food processor, add goat cheese, ½ cup pimiento and red pepper flakes.  Season with salt and pulse filling until combined.
  1. Spoon filling into each mushroom, pressing lightly to adhere, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet and bake until mushrooms are tender and lightly browned, about 20 minutes.
  1. Top each mushroom with a small piece of pimiento (large enough to fill the hole in the olive slice), an olive slice on top of that, and center a caper in the middle.

 

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