Cherry, Jalapeno & Goat Cheese Chicken Meatball Stuffed Mushroom with Goat Cheese
Inspired by Chef Casandra McLaughlin's Recipe
Servings: 24 Pieces
Product used in this recipe:
Cherry, Jalapeno & Goat Cheese Chicken Meatball
Ingredients:
- 1 lb button mushrooms (about 2 dozen), cleaned and stems removed
- 2 Tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 10.5 oz Amylu Foods Cherry, Jalapeno, & Goat Cheese Chicken Meatballs (About 12 meatballs, cut in half)
- 1 bottle of store-bought raspberry-chipotle sauce
- 8 oz fresh goat cheese
- Chives for garnish
Directions:
- Pre-heat oven to 350 degrees. Place mushrooms on a parchment lined sheet tray with hollowed side up. Drizzle with olive oil, and season with salt and pepper. Bake for 8-10 minutes or until browned.
- In a medium saucepan over medium heat, combine the sliced meatballs and a bottle of raspberry chipotle sauce. Bring to a simmer until meatballs are warmed all the way through.
- Place about 1 Tbs. of goat cheese in each mushroom cap, then top each cap with half a meatball.
- Garnish each meatball with an inch long piece of chive.