All Natural|Gluten Free|Local Canadian Ingredients

Stuffed Mushroom Caps with Goat Cheese and Strawberry Jalapeno Salsa

Stuffed Mushroom Caps with Goat Cheese and Strawberry Jalapeno Salsa

Any preserve that works well with goat cheese works well here but our favourite is Roothams Strawberry Jalapeno Salsa.


Preheat oven to 375F. Lay the sprigs of thyme and rosemeary in a roasting pan. Sprinkle the minced garlic, salt and pepper on top of herbs. Add balsamic to this. Then lay the caps on top of the herb mixture with the hollow part facing up. Season the tops of the caps with salt and pepper. Add enough water that the caps have their "feet wet". Cover the pan with foil and place in oven. **Note: At first the mushrooms will dehydrate and release their juices. Then, after a little time they will become little sponges and instead of just cuking back up their own liquid they will suck up all of the flavours in the pan. This is the key to good mushroom caps.

While the caps are baking, combine the goat cheese and chopped herbs in a mixing bowl. You will have left over goat cheese after the caps are stuffed to use for something else.

Once the caps have taken up the liquids again (you'll have to taste one to check, but roughly 15mins) remove them from the oven. Let them cool in the pan to suck up as much liquid as possible.

Once cool, top each cap with the goat cheese mixture. The caps can be frozen at this point for when company comes over. If you are serving them straight away, reheat the caps at 350F until the cheese is warm and then top each cap with a little Roothams Strawberry Jalapeno Salsa and enjoy while hot.