Garlicky Greens Stuffed Mushrooms
- 6-8 medium to small portabello mushrooms or white stuffing mushrooms
- 4 cloves garlic, peeled and finely chopped
- 4 cups of sauteing greens, kale, chard; coarsely chopped into 1/2 inch strips
- 1 bunch italian parsley, chopped
- 8 ounces Nicolau Farms goat chevre
- Sparrow Lane Champagne Vinegar
- Sparrow Lane Golden Balsamic Vinegar
- Sparrow Lane Basil Garlic Extra Virgin Olive Oil
- Preheat oven to 400 degrees.
- De-stem the mushrooms, careful not to break the mushroom cap. Place into a large bowl. Add 1/2 chopped garlic and chopped parsley. Splash with Golden Balsamic Vinegar, evenly coat with Basil Garlic Olive Oil, gently toss to mix well. (If you get a good coating of balsamic you won't have to use salt)
- Lightly oil a cookie sheet pan and place mushrooms on pan, cup side up. Use a spoon to scrape any remaining liquid into the cups, add fresh ground pepper. Place in oven for about 20 mins or just until start to soften. Remove and set aside.
- Heat a large saute pan and add Basil Garlic Olive Oil, remaining 1/2 of chopped garlic and cut greens. Careful as you place into pan as they have a tendency to pop and splatter. You only want to wilt the greens and make sure to coat leaves with oil. When they begin to wilt, splash with about 3 tablespoons of Champagne Vinegar, toss and take off heat. Taste and adjust seasoning with kosher salt and pepper.
- Divide and evenly mound the greens between the mushrooms, top with goat cheese. Place back into the oven until cheese starts to melt. Take out of oven and let cool for a minute before serving. VERY HOT!
- Can be served hot or warm. Add just a bit more of fresh cheese, drizzle with Basil Garlic Olive Oil.
- Be sure to keep your hands out of the way as you serve them.