In The All American Wine & Cheese Book, food writer Laura Werlin named Lively Run’s fresh goat cheese as one of the two best chèvres in the country. A concentrated burst of blue cheese flavor adds zest to an appetizer created by Steve and Suzanne Messmer of Lively Run.
Recipe information
Yield
serves 4 as an appetizer
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Remove the stems from the mushrooms and reserve. Scoop out the central portion of the gills from the mushroom caps and chop the reserved mushroom stems into small pieces. Sauté the stems, onion, bacon, and garlic in a skillet with the butter over high heat until the onion is browned, about 5 minutes. Remove from the skillet, place in a bowl with the Cayuga Blue cheese and salt and pepper to taste, and mix thoroughly with a wooden spoon. Place 1 teaspoon of this filling into each mushroom cap.
Step 3
Place the mushrooms on a baking sheet and bake in the oven 20 to 30 minutes, being careful not to burn the dish. Serve hot.
