At The Cheese Course, Holidays are a special time to feature what we love the most…..CHEESE! We take pride in bringing over 150 artisanal cheeses from dairy farms all over the world, to all of our 5 South Florida locations. One of our favorite cheese makers is Annabella Creamery which producers buffalo mozzarella made with natural 100 % water buffalo milk. If you are looking to add a yummy dish to your holiday dinner table, take a peek at this delicious recipe featured in Cheese Connoisseur’s December issue.
STUFFED MARINATED MUSHROOMS
1/4 cup extra-virgin olive oil
2 Tbsp balsamic vinegar
1 garlic clove, minced
Crushed red pepper flakes, to taste (optional)
6 large portobello mushrooms, stemmed
Salt and freshly ground black pepper, to taste
6 oz Fresh Annabella Buffalo Mozzarella, shredded or diced small
1/2 cup Parmigiano Reggiano, grated (about 2 ounces)
1/4 cup finely chopped shallot
1 1/2 tsp chopped fresh oregano
1 1/2 tsp chopped fresh thyme
2 garlic cloves, minced
1/2 cup panko (Japanese bread crumbs)
2 Tbsp butter, melted
1 tsp balsamic vinegar
Salt and freshly ground black pepper to taste
1. Whisk oil, balsamic vinegar, and garlic clove in small bowl to
2. Using a spoon, scrape out gills from mushrooms and place
mushrooms on rimmed baking sheet. Brush marinade over both sides
of mushrooms, arrange hollow side up, and let stand at room
temperature 30 minutes.
3. Preheat oven to 350° F.
4. Mix Mozzarella, Parmigiano Reggiano, shallot, thyme, oregano
and garlic in medium bowl. Spread on mushrooms, leaving 1/2-inch
border around edges.
5. Combine panko, melted butter and balsamic vinegar. Sprinkle
evenly on mushrooms. Bake until cheese melts, about 10 minutes.
Finish under the broiler if not yet browned.
*If you are interested in other recipes from Annabella Creamery click on the link below:
Happy Holidays from your friends at The Cheese Course