I forget where this recipe originally came from, but I’m sure it got to me by way of my mom. I made this as an appetizer for today’s football game. This recipe originally called for 1 ½ jars of Trader Joe’s Peach Mango Salsa, but they’ve stopped carrying it. Mrs. Renfro’s peach salsa is a good substitute, and that’s what I use.
- 2 blocks cream cheese
- 1 jar (16 oz) peach salsa
- 8 oz bag shredded cheddar
- Preheat oven to 350.
- Soften cream cheese.
- Spread cream cheese evenly into 10 inch pie plate.
- Spread peach salsa evenly on top of the cream cheese.
- Top with shredded cheddar.
- Bake for 20 minutes, or until hot and bubbly.
- Serve with tortilla chips.
Wow. Thank you. Thank you for coming. You seem like a great crowd. I hope you’ll enjoy the show. Oh, wait. This isn’t standup. It’s my blog. Ok then. For my first post, I bestow upon you, my reader, an original recipe. Well, I suppose all recipes are original at some point, but this one is original to moi. I made it up all by myself, with a teensy bit of input (some incorporated, some ignored) from Husband and a couple of friends. So, without further ado, I give you… da da DA! Mushrooms Stuffed With Scallops & Goat Cheese.
- 1 16oz package of white mushrooms
- 20 bay scallops fresh or frozen & thawed (bay scallops are the little ones – think BAYbee scallops vs. the larger sea scallops).
- 2 T extra virgin olive oil
- 1 T minced garlic (fresh or from a jar)
- 1 t minced garlic (fresh or from a jar)
- ½ C Italian style breadcrumbs
- 2 t fresh lemon juice (or Minute Maid bottled lemon juice from the freezer section – do NOT use “Real Lemon” lemon juice. I promise it will not taste nearly as good)
- Goat cheese
- Preheat oven to 400.
- Thoroughly wash mushrooms. Pop out and discard stems.
- Place mushroom caps in a shallow casserole dish.
- Sautee garlic & scallops (on medium heat) in 1T olive oil, stirring/flipping them frequently).
Sauteeing Scallops & Garlic
- When scallops are cooked through (they’ll be opaque, about 3-5 minutes), remove from pan and dice.
- Place diced scallops (and toast-dark garlic) in a bowl and combine with breadcrumbs, lemon juice, and remaining olive oil.
Ready to Stuff
- Press mixture into mushroom caps.
- Top each with about ½-¾ tsp of goat cheese.
Ready for the Oven
- If desired, sprinkle a little bit of extra bread crumbs on top.
- Bake for 30 minutes.
- Mushrooms & Goat Cheese – The Finished Product
- Always follow proper safe food handling practices with raw seafood.
- This dish may be prepared ahead of time and stored in the refrigerator (covered so it won’t dry out) for a few hours prior to topping with breadcrumbs (if desired) and baked.
- I initially made this recipe as an appetizer for the Bears game last Sunday (yes, we sometimes get fancy with our football food in this house). I used the scallops in their whole form, but Husband and I agreed (based on the tweaked recipe) that it’s better when they’re diced.
- I encourage you to share and tweak this recipe as you see fit. I only ask that if you repost it somewhere that you give credit where credit is due.
And so, there you have it folks. My first blog post. I hope you’ve enjoyed it – and that you’ll enjoy the mushrooms even more.