This has to be one of the easiest appetizers available! It is so simple that my 8 year old niece was able to do this all on her own. The recipe below serves 12 but it is quite easy to size up or down depending in your needs. I always make more than necessary because they are gone in a flash!
12 Crimini mushrooms, stemmed and cleaned, or more depending on the number of guests
Drizzle of olive oil to lightly coat mushroom caps
Several grinds of sea salt, taste or 1/4 teaspoon of table salt
Optional, 1 stalk of rosemary leaves, chopped finely
5 oz. high quality goat cheese, divided into 12 servings
1 Tablespoon walnut oil
1/4 cup walnut halves or pieces
Preheat toaster oven, or conventional oven if making a large quantity, to 400 degrees.
Gather all the mushroom caps in a small bowl. Drizzle until covered in olive oil, about 1 tablespoon. Stir to coat and add one or two twists of ground sea salt or 1/4 tsp. table salt. If desired, you can add one stalk of rosemary, finely minced to the bowl. Stir until well combined, gently so that you don’t break or injure the mushrooms.
Next, place each mushroom cap, round side up, on a broiler pan or cookie sheet. Place in either the toaster oven or conventional oven. Roast until browned. Remove from oven and let cool to room temperature, for about 10-15 minutes.
Turn the mushrooms stem side up.
Spoon a heaping glob of goat cheese into the mushroom cap. Add either a walnut half or chopped walnuts. Drizzle with 1/4 teaspoon walnut oil.
Let stand at room temperature for 20 – 30 minutes. Serve.
Another twist to these is to add a few strips of sun-dried tomatoes, sparingly and just for color and a spark of flavor. Too much is overpowering.
These are good for all occasions from New Year’s Eve, Birthdays and Superbowl to simple dinner parties. Enjoy!