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)