Baby Bellas


 
J

JimH TX

TVWBB Pro
I smoked some baby bellas last time I made a meatloaf. I rubbed them with olive oil and dusted them with no salt Cavenders. I left them on too long (20 minutes) should have been taken off between 10-15 minutes. The cook was a no pan direct cook on the top grate. I'm going to try it again this time with some local goat cheese, I want to mix something with the goat cheese to add some flavor but I have not been very creative of late. Suggestions are welcome, I have fresh garlic, onion, basil, thyme, regular & greek oregano, jalapenos.
 
Thanks Bryan that looks like a killer dip. I guess what I was trying to say (badly) was that I wanted to cook them the same way again but topped with the goat cheese.
 
Leave some goat cheese out on the counter to soften. Mince the mushroom stems. Sauté some very finely minced onion along with the minced stems in a little unsalted butter till the onions are softened. Run a clove of garlic through a press and add it to the onion along with a little thyme. Cook till very fragrant but not browned. Increase the heat to high and add a splash of cheap white wine (or alternatively, a splash of brandy or cognac, and flame it) and reduce till the pan is almost dry. Season with salt to taste and a little ground pepper (white, if you've got it). Remove the contents of the pan to cool a bit.

Mix the cheese into the onion mixture. Add some fine breadcrumbs to the mix so that it is fairly tight. Fill the caps and cook.

Optional: Mix some bread crumbs with a little grated parm or asiago with just a touch of Greek oregano and a little pepper. Top the filled caps with a good sprinkle of this mix before cooking. If the breadcrumb topping has not browned when the mushrooms are almost done (it will depend on your cooktemps) place them on a sheetpan and run it under the broiler for just a minute or so, till the topping is lightly browned. Serve immediately, perhaps with a small green salad with chopped tomatoes tossed with a basil vinaigrette alongside.
 
They are stuffed and ready to grill. I split the mixture between the cherve & blue cheese and topped with the bread crumbs. Can't wait to taste them. Thanks Kevin!
 
I cooked the first 5 for 10 minutes over direct medium heat, they were over cooked. The last 5 I cooked for 5 minutes and they were perfect. Bread crumbs browned nicely and they tasted great. The cherve blended nicely, the blue cheese was a little stronger but still good.
 
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