Dec 17, 2010

Friday Drinks...

Egg nogg & goat cheese-stuffed mushrooms



4 cl Jamaica rom
2 cl ägglikör
2 cl vispgrädde
8 cl mjölk
1 tsk muscovadosocker
Riven muskot

Värm mjölk i en kastrull, koka inte.
Rör ned ingredienserna.
Häll upp i värmetåligt glas.
Riv muskot på toppen.




Olive oil for baking sheet
3 sliced white bread
1 small garlic clove, chopped
5 ounces soft goat cheese, crumbled
1/2 cup parsley
1/4 teaspoon red pepper flakes
salt
White button mushrooms, stems removed


Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

(via Martha Stewart)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...