Best Mushroom Goats Cheese Calzone Recipes

GOAT CHEESE MUSHROOMS

Goat Cheese Mushrooms image

Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. -Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

24 baby portobello mushrooms (about 1 pound), stems removed
1/2 cup crumbled goat cheese
1/2 cup chopped drained roasted sweet red peppers
Pepper to taste
4 teaspoons olive oil
Chopped fresh parsley

Steps:

Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.

Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

MUSHROOM-GOAT CHEESE SPANAKOPITA

Mushroom-Goat Cheese Spanakopita image

"The roasted garlic makes everything smell amazing, and the goat cheese gives this dish a tangy taste," says Michael.

Provided by Michael Symon : Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced shallot
2 cups diced chanterelle mushrooms (about 4 ounces)
4 cups baby spinach
8 ounces goat cheese
Kosher salt
8 sheets frozen phyllo dough, thawed
3 sticks unsalted butter, melted

Steps:

Preheat the oven to 475 degrees F. Heat a large sauté pan over medium heat. Add the olive oil and heat. Add the garlic, shallot and mushrooms and cook, stirring often, until almost tender, about 4 minutes. Add the spinach and cook until very tender, about 6 minutes. Transfer the mixture to a bowl and fold in the goat cheese; season with salt and let cool.
Lay out 1 phyllo sheet, butter liberally and fold in half to form a rectangle. Butter again and fold in half again to form a skinnier rectangle. Repeat with the remaining phyllo, placing a towel over the prepared sheets to prevent them from drying out.
Pile the mushroom and spinach mixture on one end of each phyllo rectangle. Fold up one corner of the dough over the filling to form a triangle and continue to fold (like a flag), buttering between each fold. Transfer to a parchment-lined baking sheet and bake until golden brown, 10 to 15 minutes.