Cheese Stuffed Mushrooms
with Horseradish Crema, Appetizer Recipe

Who doesn't like stuffed mushroom appetizers....  
this one is stuffed with all kinds of different cheeses and topped with a delicious horseradish crema, 
an hors d'oeuvre easy to make because most of it can be done ahead of time, 
serve it on your patio or deck with your favorite beverage, or a chilled dry white wine before a gourmet dinner 
Include it with a variety of other appetizers on a buffet table for everyone.  Enjoy!

see more ideas with pictures ...  

Cheese Stuffed Mushrooms with Horseradish Crema
recipe and photograph created by www.finedinings.com

20 large button mushrooms
4 garlic cloves, roasted
2 teaspoons extra-virgin olive oil
2 tablespoons Chipotle bacon (or regular bacon), cooked, crumbled 
4 ounces herbed goat cheese
2 ounces Parmesan cheese, finely grated
3 ounces cream cheese
1 tablespoon fresh thyme
2 tablespoons fresh basil, finely chopped
2 to 4 tablespoons heavy cream
1 cup Manchego cheese, grated
1/2 cup sour cream
1 tablespoon hot prepared horseradish, add more if you like it spicier
pinch of salt
1 to 2 tablespoons milk
1/2 cup scallions, sliced, for garnish

Use a melon baller to scoop out insides of mushrooms being careful not to break the sides; discard the insides or use for soups, stews or sauces.  

Enclose garlic cloves in foil with extra-virgin olive oil, place on an ovenproof pan and bake at 400° for 30 minutes (Can be done in advance.) When garlic is cool enough to handle squeeze out pulp and combine in a food processor with bacon, goat cheese, Parmesan and cream cheeses, fresh thyme and basil.  Add just enough heavy cream to make a smooth yet firm consistency then stuff the mushrooms with this mixture.  Top the stuffed mushrooms with Manchego cheese and bake at 375° for about 10 minutes.  Remove from oven and let rest for 5 minutes.

Mix together sour cream, horseradish and salt, add small amounts of milk at a time until the consistency can be drizzled across the stuffed mushrooms.  Garnish with scallions and serve.

Makes 20 appetizers

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Fine Dining Gourmet Recipes and photograph created by Peggy Bucholz
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established 2001 www.finedinings.com