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It’s time for another recipe upgrade. I love making stuffed mushrooms, and they’re so quick on a weeknight. I wrote this recipe a while back, but it needed better pictures.

For the nights when I don’t want meat, these fill their place easily. I sometimes change up the ingredients in the stuffing depending on what I have lying around. If you wanted to add some meat, you could add some rendered sausage or bacon, or even just sliced prosciutto.

Stuffed Mushrooms

2 portobello mushrooms

1 shallot or 1/4 of an onion, minced

1 clove of garlic, minced

1 teaspoon chopped thyme

1/4 cup panko breadcrumbs

1/4 cup grated parmesan or grana padano

3 tablespoons chopped parsley

1 tablespoon balsamic vinegar

2 tablespoons olive oil

salt and pepper

Preheat oven to 375 degrees. Remove stems from mushrooms, chop them up and reserve for the stuffing. Brush the mushrooms with the balsamic vinegar and 1 tablespoon of the olive oil. Roast in the oven for 10-15 minutes, until they start to give up some of their liquid.

Meanwhile, combine the chopped stems with the shallot, garlic, thyme, breadcrumbs, cheese, and parsley. Add salt and pepper to season. Stuff the mushrooms with the mixture and drizzle the remaining olive oil on their tops. Roast for another 10-15 minutes, until they start to brown on top. You can also use the broiler to get a nice brown on top if necessary.

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These are one of my favorite appetizers, and they are great for a party because you can prep them up to a day or two beforehand and just pop them into the oven for 5 minutes before people arrive. They’re good warm or room temperature, as well. I actually used low fat goat cheese this time around, but you can really use any kind of goat cheese you want. Herbed goat cheese is also really good.

Prosciutto Goat Cheese Stuffed Dates

8 dates

1-2 ounces goat cheese

8 basil leaves

4 strips of prosciutto (or serano ham or speck)

Cut a slit lengthwise in the dates to remove the pit and stuff with goat cheese. Make sure to close them as much as possible.

Wrap a basil leaf around the stuffed date and wrap a half strip of prosciutto around that.

Bake at 375 degrees for 5-10 minutes, just until the fat on the prosciutto starts to render and brown and the cheese melts.

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