Sometimes I’m tempted to just write something along the lines of “OMG, these were sooooo good. The end.” and be done.
Would that work? Because here’s the deal, it’s Easter Sunday night as I write this, the house has been cleaned twice in 24 hours (once before people arrived & once after), all the china & silver have been washed by hand, the roast pan has been scrubbed of the slimy, sticky ham glaze stuff (eww), all the leftovers put away and my husband has once again left for the week. I’m physically exhausted from all that and mentally, my brain is still recovering from the brunch conversation that surrounded these little bites of heaven.
We covered the state of our nation, the demise of U.S. paper currency, how gold was formed (meteor impact vs. natural resource), the statues on Easter Island, gun laws, the tv show The Bible and the price of replacing a roof.
Do you have a headache now too?
So here’s what I can say about these before I go pop some ibuprofen and go to bed, the creamy tart goat cheese is perfectly offset by the crispy prosciutto and the mushy/softness of the mushrooms is balanced by the crunchy garlic/almond topping. Throw some basil in there as a kicker and it’s a serious bite sized flavor explosion.
That’s a little better than “OMG, these were sooooo good,” right?
- 2 10oz. packages of white button mushrooms, cleaned & stems removed
- 4 slices prosciutto
- 4 oz. goat cheese
- 1 clove garlic
- ½ cup almonds
- ¼ cup basil
- pinch of red pepper flakes
- salt & pepper
- extra virgin olive oil for drizzling
- Preheat oven to 400 degrees and lightly grease a baking sheet.
- In a skillet over medium heat, cook prosciutto until crispy. Set aside.
- Combine almonds and garlic in a food processor and process until a fine crumble forms. Transfer ¼ cup of the mixture to a small bowl and leave the remainder in the food processor.
- Add the goat cheese, crisped prosciutto, basil, red pepper and salt & pepper to the food processor. Pulse a few times until everything is combined.
- Spoon the goat cheese mixture into each mushroom and then roll the stuffed side of the mushroom in the almond mixture in the bowl. Place the mushroom on the baking sheet. Repeat until all mushrooms are stuffed and rolled.
- Drizzle mushrooms with olive oil.
- Bake for 15 minutes. Turn the oven to broil for the last 1-2 minutes for a crispy brown top.
- Serve warm.