Stuffed Mushrooms on Pesto Vinaigrette
Total time: 20 minutes
These used to be standard party-fare, many years ago. Made with bacon and cream cheese, they were always a hit. I've updated them and made them a bit healthier... but not enough to spoil the wonderful creamy - bacon flavors.
Ingredients:
- 8 large button or cremini mushrooms, 1.5" (3.75cm) in diameter
- 1 tsp olive oil
- 1/3 carton soft goat cheese (2oz, 60gr) Chavrie in the U.S., Chevraux in Europe
- 2 tbs Greek or plain yogurt
- 3 slices bacon (3oz, 90gr)
- paprika for sprinkling
- Pesto Vinaigrette:
- 1 1/2 tbs pesto
- 2 tsp white Balsamic vinegar
- 1 tbs good olive oil
Instructions:
- Clean mushrooms, removing stems. Discard stems or trim and save for another use.
- Sauté bacon in a nonstick skillet over medium heat until crisp. Remove and crumble.
- Pour off all but 1 tsp of fat.
- Add olive oil to skillet and return to heat. Add mushroom caps and sauté until light brown, 5 minutes, turning once.
- Remove and place on a baking sheet - with a lip so they don't slide off.
- Put goat cheese and yogurt into a bowl and stir to combine.
- Add bacon bits and mix.
- Spoon into the mushrooms caps, mounding slightly.
- Sprinkle with paprika.
- Bake in 400F (200C) oven for 12 - 15 minutes, until they are heated through, but before the cheese melts off the mushrooms. Remove.
- Pesto Vinaigrette:
- Combine all ingredients in a small bowl and stir to combine.
- To serve:
- Drizzle the Pesto Vinaigrette on two plates.
- Arrange Mushroom Caps, sprinkle with paprika and serve.