Sitting here, in almost May, looking forward through the spring, summer, and fall, is dizzying. So many special occasions coming up, so many big changes, so many day to day hurdles. It’s hard to know what to make of it when it feels like life is flying by.
A few weeks ago my sister, Lauren, got engaged. Actually, her fiancé Bradley proposed during our monthly virtual ya-ya book club, which was just about the cutest thing ever. I already adored him, I know he’s going to make my sister very happy. Not to mention that because of their engagement and eventual wedding I have the perfect excuse to spend time noodling around on pinterest planning bridal showers and bachelorette parties and special surprises. Surprise to nobody, I’ve been dwelling a lot on foods to serve. Cute, delicious finger foods.
I love mushrooms stuffed with pretty much anything. There’s something about the taste and texture of a mushroom cap contrasted with sausage or cheese or rice that’s so perfect. These little ones are beyond delicious… I’m a lover of goat cheese in everything, but in this case it was especially perfect. The salty bacon, the earthy rosemary, the juicy mushroom, the tart cheese. Heaven.
Bacon & Goat Cheese Stuffed Mushrooms
24 small cremini mushrooms
1/2 cup goat cheese
3 strips bacon
1 tbsp fresh rosemary
1 tbsp fresh oregano
Remove the stems from the mushrooms and clean them out. Cook the bacon. Let the goat cheese come to room temperature.
Chop up herbs and crumble bacon. Mix cheese, herbs, bacon, and salt. Fill each mushroom with stuffing. Bake at 350 for 20-25 minutes.