Goat-Cheese Stuffed Mushrooms with Tomato + Corn
Tomato, corn, and goat cheese are one of my favorite springtime combinations, and they go really well together in this buttery little antioxidant rich mushroom appetizer!
Ingredients
- 6 ea baby bella mushrooms stems discarded
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1-2 cobs corn cooked, kernels sliced off
- 2 ea roma tomatoes finely chopped
- 3 oz goat cheese fresh
- 1 tsp parsley chopped, fresh
Instructions
- Preheat your oven to 400F.
- Toss the de-stemmed mushrooms with 2 tbsp olive oil and season with salt and pepper.
- Place in a baking sheet or pan, rounded side up. Roast 15 minutes, until the mushrooms are tender and browned around the edges.
- Let them cool to room temp, or 15 min.
- Gently press a piece of goat cheese in the middle of each mushroom. Sprinkle with finely chopped roma tomatoes and cooked corn.
- Return to oven for 2-3 minutes until cheese is nicely melted around the tomatoes and corn.
- Sprinkle with finely chopped parsley and any additional salt and pepper to taste, and serve!