By Frank Strona
Salami & Goat Cheese Stuffed Mushrooms
20 steps
Prep:20minCook:8min
Uncle Frank’s Salami & Seasoned Goat Cheese Baked Stuffed Mushrooms
The original of recipe, as far as I can tell dates back to the late 70s, early 80sin some of the cookbooks I found. My version reflects some of my favorite flavors; “Everything but the bagel” style seasoning, goat cheese, bacon, parmesan cheese, and red pepper flakes. You of course can change up most of the ingredients as they suit your tastes. To serve this works great as side dish, hor’dourves or as a light dinner or lunch with a salad. The leftover filling is great is perfect as a dip when heated or filling for a sandwich or even as something different in stuffed peppers or chicken breasts.
Updated at: Wed, 16 Aug 2023 23:52:51 GMT
Nutrition balance score
Good
Nutrition per serving
Calories113.8 kcal (6%)
Total Fat8.3 g (12%)
Carbs4.7 g (2%)
Sugars2.8 g (3%)
Protein6.2 g (12%)
Sodium258.3 mg (13%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 packagesmushrooms
with the stems, which is about the equivalent of 18 to 20 mushrooms
1 cupsalami
diced
½ cuponions
chopped
4 slicesbacon
1 packagegoat cheese roll
seasons
1 tablespoonketchup
or you could use tomato sauce
½ cupflatbread crackers
crushed Everything but the bagel, crushed up, or you could substitute seasoned breadcrumbs
Instructions
Step 1
1. You can start this off with either raw pre-cooked bacon. Dice and start to sauté it slowly in a pan.
Step 2
2. Add some butter for taste then the chopped onions and cook them off on medium heat.
Step 3
3. While that's happening go ahead and make sure your mushrooms are clean. Pull the stems off, trim the edges off the stems and chop them into a small dice.
Step 4
4. Add them to the pan with the onions. Continue to sauté them until the stems are soft and heated about 5 to 8 minutes. (Note: You do not want them to turn brown, but you do want cook off the liquid from the mushrooms)
Step 5
5. Add the diced salami, combine for 2 minutes then taste and salt & pepper, a little red pepper flakes. Give it a few minutes for the flavors to merge and taste again.
Step 6
6. You can also add chopped garlic at this stage if you wanted too
Step 7
7. If the mixture begins to look too dry add a little olive oil. Continue to cook until the salami starts to look like it's just beginning to curl and darken.
Step 8
8. Throw in the ketchup, then add the crumbled goat cheese.
Step 9
9. Let this warm a few minutes then begin to slowly combine in the pan. It will start chunky then begin to blend.
Step 10
10. As soon as it starts to come together, turn off the heat, move the pan to another side of the stove. Add additional shredded cheese (I usually use Parmesan Romano or some other kind of shredded cheese), and combine.
Step 11
11. Add the diced green onions and parsley, then give it a good stir.
Step 12
12. Mix in the crushed flatbread “breadcrumbs” and combine.
Note unlike traditional version - you don't need to put any egg in this to hold it together
Step 13
13. Let the mix cool in the pan.
Step 14
14. Pre-heat your oven to 400 ( you can cook this as high as 475 or as low as 350 - but adjust cooking time)
Step 15
15. While the mixture is cooling, spray a oven proof pan, and place mushroom caps with the bottom sides up.
Step 16
16. Stuff each cap with a good rounded mound, because this isn't gonna cook down a lot, be generous! A spoon, your hands or a portion scoop all work fine for this.
Step 17
17. Top with more shredded cheeses.
Step 18
18. Toss these into the oven for 8 to 10 minutes (6-8 min at 475 degrees) but start watching them right around seven minutes. You want them to get warm and the cheese to melt but you don't want to to burn.
Step 19
19. Once they are warm and melted - remove from the oven and let sit a few minutes. Place on a warm patter and serve.
Notes:
Step 20
Notes
If you like your mushrooms more well done, feel free to cover this with foil when you bake. Allowing them to steam.. You could even put a little bit of water or a broth in the bottom of the pan so that they don't get a little too overcooked. I tend to like the flavor of mushrooms, so I don't necessarily cook them super long - but I have tented them before
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
