Paleo & Primal Food, Wine, Travel & Living

Recipe: Veggie February, Redwood Goat Milk Cheddar Cheese Stuffed Mushrooms

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For our first seafood & vegetable dinner this weekend, I made stuffed mushrooms and used three different products I picked up or were sent to me from vendors at the San Francisco Winter Fancy Food Show.

Redwood Hill Farm sent me three different products to taste, and one of them was a goat milk cheddar cheese. I was instantly intrigued because I love cheddar cheese. I had bought a few dozen crimini mushrooms earlier in the week, and needed to use them. So, I thought I could use the cheese somehow to make stuffed mushrooms. Another important element I used was a gluten-free seasoned coating mix from Hodgson Mill I also brought home from the food show. The final result was amazingly good, and I didn’t even use any eggs as a binder. Andy sautéed some shrimp (a wonderful departure from red meat) and I made a big salad to round out the meal.

My recipe for the stuffed mushrooms is below. I’d like to thank Redwood Hill Farms for the cheese samples and for the coupons for some of their other products that were sent to me.

Stuffed Mushrooms with Redwood Hill Farms Goat Milk Cheddar Cheese

Ingredients:
12 medium to large crimini mushrooms
1 diced onion
2 Tbs crushed garlic
1/3 cup almond meal
1/2 block of Redwood Hill Farms Goat Milk Cheddar Cheese (finely grated)
1/4 cup Hodgson Mill Gluten-Free Seasoned Coating Mix
2 Tbs Karoun Dairy Lite Kefir Cheese (Labne)
1 Tbs olive oil or butter
cracked pepper to taste

Preheat oven to 385°F. Remove stems from mushrooms and chop finely. Lightly oil a 13×9 pan and place mushroom caps gill side down on the pan. Roast the mushrooms while you are preparing the stuffing filling (10 minutes once oven has come to temperature.)

Then heat a pan with your oil of choice and sauté the onion with the mushroom stems. You probably won’t need any salt in this dish because the seasoning mix and the cheeses are salty enough on their own. Cook until the onions are translucent and the mushrooms have cooked through. At this point, the mushroom caps should be ready to take out of the oven. Remove the caps from the oven and flip them over, allowing them to cool as you prepare the rest of the mushroom filling.

Add the crushed garlic, almond meal and the seasoned coating mix to the mushroom stem/onion mixture and coat evenly. Then add the kefir cheese and stir until well combined. Lastly add about 3/4 of the shredded goat milk cheddar (save 1/4 of it to top the mushrooms once they’ve been filled). Add a little bit of cracked pepper to your mushroom filling and then fill the caps. I find it is easier to pick up the caps and scoop filling into them rather than trying to fill them with a spoon. Then once I have scooped some filling into a cap, I dip it into the extra shredded cheese so that the cheese sticks to the top of the mushroom rather than a bunch of cheese ending up on the pan.

Once you have filled the mushrooms and topped them with cheese, return the pan to the oven and bake at 385°F for about 25 minutes. The cheese will turn a nice golden brown on top and the mushrooms will develop an even more roasted flavor. I was so happy with the way they turned out and I hope you will give them a try!

For some fun cheese and wine pairings, you can go to Redwood Hill Farms’ website here.

You can find Redwood Hill Farms on Facebook here and follow them on twitter here.

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