Chef William Williams of Seasoned Provisions in Charlotte made this recipe just for the Chef Series we conducted last November. It is simply delicious.
- Prep Time: 20m
- Cook Time: 15m
- Total Time: 35m
- Serves: 4 people
- Category: Appetizers
Ingredients
Goat Cheese Mushrooms
- 4 oz Goat cheese (softened)
- ¼ cup cooked bacon chopped into bits
- ½ tsp truffle oil
- 1 tbsp. chopped green onion
- ½ garlic powder
- ½ lb. button or cremini mushrooms; stems removed
Red Pepper Sauce
- 3 red peppers cut in half and seeds/stems removed
- 1 red onion quartered
- 4 large cloves garlic
- 2 tbsp. extra virgin olive oil
- 15 oz can | 400 grams can crushed tomatoes
- 1 tsp. balsamic vinegar
- Salt and Pepper to taste
Instructions
Goat Cheese Mushrooms
- In a small mixing bowl, beat cream cheese until smooth.
- Stir in the bacon, onion and garlic powder.
- Spoon into mushroom caps.
- Place on an ungreased broiler pan and broil on top rack for 4-6 minutes or until heated through.
- Garnish plate with sauce, then serve mushrooms, warm, atop sauce. Garnish with Herb Truffle Oil.
Red Pepper Sauce
- Heat your oven to 425°F/220°C. Lay your red peppers, onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly.
- Let the peppers cool about 10-15 minutes so that they are easier to handle. Once cooled, peel the skin off the peppers. After roasting this should be fairly easy. Discard the skin.
- Add the roast peppers, onion and garlic to a blender or food processor along with the crushed tomatoes, nutritional yeast, vinegar, salt and pepper. Process/blend until mostly smooth or until you reach your desired consistency. Taste and season with a little more salt and pepper as needed.
- Serve sauce as needed