Humboldt Fog Stuffed Mushrooms
Knowing full well that Humboldt Fog is one of Kurt's favorite cheeses, I snuck off to Lotsa Pasta and bought a wedge while he was at work. It is a delicious soft ripened goat cheese, originating from Humboldt County, California, named after the county's ocean fog that blankets the bay. The cheese is creamy, light and slightly acidic. It's quite a handsome cheese, with a bloomy white rind and a central line of edible ash.
These mushrooms are very fancy. If you are not feeling that fancy schmancy, you could use any old goat cheese with olive oil instead of truffle infused oil. Still tasty.
1 carton white button mushrooms, rubbed clean with stems removed
1/2 cup goat cheese (I used Humboldt Fog, but any sort will do the trick.)
2 slices of crusty bread
1 tbsp Herbs de Provence
2 garlic cloves, minced
1/2 cup arugula, finely chopped
2 tbsp olive oil (I used white truffle infused olive oil. Ohh La la! Delicious.)
salt and pepper
Place your bread and herbs de province in a food processor and grind to crumbs. Pour into a small baking dish and bake at 400 degrees for about 5 minutes. There, you have breadcrumbs.
Combine cheese, garlic, arugula, 1 tbsp of oil and 1/2 breadcrumb mixture. With a small spoon, press the stuffing into the cavaties of the mushrooms, overfilling slightly. Dip each mushroom, cheese-side down, into the remaining breadcrumbs, to create a crusty outer coating. Drizzle with remaining oil. Arrange on a oiled baking dish and bake at 400 degrees for 25 minutes until filling is heated through and the tops are golden brown. Serve immediately.
We ate these with a bowl of sweet potato fries and a huge pan of oven roasted kale, my newest obsession.
Can you believe all these fries came form one potato?!
P.S. Leave me a note if you'd like a recipe card.