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Grilled Shiitake Mushrooms with Goat Cheese
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Recipe Information
Vicky Bryant

  • 1 log of goat cheese
  • olive oil to cover
  • fresh rosemary
  • fresh thyme
  • pink berries (pink peppercorns)
  • shiitake mushrooms
  • fresh rosemary
  • fresh thyme
  • fresh parsley
  • fresh basil
  • 1 clove garlic - finely minced
  • salt and pepper to taste
  • olive oil
  • Marinate goat cheese in olive oil and herbs and pink peppercorns in glass jar for 8-24 hours.
  • If you do not use all of the goat cheese, or wish to add several logs, this will keep in refrigerator for about 1 week.
  • Marinate mushrooms in mixture of herbs, garlic, salt and pepper.
  • Sprinkle with olive oil, add more while marinating if they dry out.
  • Marinate for at least 1 hour - more is better though.
  • Grill mushrooms and place on cookie sheet upside down.
  • Remove log from oil being careful not to break it apart.
  • Slice a piece of goat cheese approximately 1/4 -1/2 inch thick (closer to 1/4 inch or it will be too rich) on mushroom.
  • Top goat cheese with a sprig of rosemary and thyme and a pink berry and either place entire cookie sheet on grill and close lid for a few minutes, or bake in oven on 350 degrees (175 C.) for a few minutes.
This can be served as is for an appetizer or served as a salad topper with a mild olive oil, red wine vinegar, egg and basil dressing.

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