Cheesy Stuffed Mushroom Spread
Recipe by Marissa Mullen (@thatcheeseplate)
-
- Prep
- 10 min
-
- Total
- 20 min
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- Serving
- 6-8
Ingredients
- 2 4-ounce logs of Montchevre Garlic and Herb Goat Cheese (room temperature)
- 4 ounces cream cheese, softened
- ⅓ cup shredded Parmigiano Reggiano cheese
- ¼ cup breadcrumbs (plus more for topping)
- 2 tablespoons balsamic glaze
- 1 cup finely chopped baby bella mushrooms
- ½ cup chopped yellow onion
- 2 minced garlic cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 5 ounces crackers
- Salt and black pepper to taste
Directions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine Montchevre Garlic and Herb Goat Cheese, cream cheese, balsamic glaze, Parmigiano Reggiano cheese and breadcrumbs. Mix until smooth and set aside.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and onions and cook, stirring occasionally until browned.
- Add garlic, thyme, sage, rosemary, salt and black pepper. Sauté for another 2 minutes until fragrant.
- Remove from heat and fold mushroom mixture into the creamy base.
- Transfer dip to an oven-safe dish and sprinkle additional breadcrumbs and Parmigiano Reggiano cheese on top.
- Bake for 15 minutes, then broil on high for 3 minutes until the top is golden and bubbly.
- Garnish with additional rosemary and thyme, serve with crackers and enjoy!
In this recipe
Fresh Logs
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.
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