Why Make This Pistachio Cream & Goat Cheese Mushrooms
These Pistachio Cream & Goat Cheese Mushrooms are an absolute treat for your taste buds! They’re a perfect blend of earthy richness from the mushrooms, tangy creaminess from the goat cheese, and a delightful crunch from the roasted pistachios. Whether you’re looking for an impressive appetizer for a dinner party or a fun snack for your family, this dish impresses in presentation and flavor. Plus, the recipe is straightforward, making it a practical choice for both novice and experienced cooks.
How to Make Pistachio Cream & Goat Cheese Mushrooms
Creating this dish is simple and fun. The process begins with the luscious pistachio cream that combines the nutty flavor of pistachios with the richness of heavy cream. The result is a creamy filling that pairs beautifully with savory mushrooms. Each step brings you closer to surfacing layers of delightful flavors. When you bake them, the mushrooms become tender, and the cheese melts to perfection, creating a warm, inviting aroma that fills your kitchen.
Ingredients:
- 12 large cremini or white button mushrooms, stems removed and chopped
- 4 oz fresh goat cheese, softened to room temperature
- ½ cup roasted, shelled pistachios, divided
- ¼ cup heavy cream (plus a drizzle more for serving)
- 1 Tbsp unsalted butter
- 1 clove garlic, minced
- 1 tsp fresh thyme leaves, plus extra sprigs for garnish
- Zest of ½ lemon
- Salt & freshly cracked black pepper
- Olive oil, for drizzling
Directions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small skillet over medium heat, melt the butter until it begins to foam slightly.
- Add the minced garlic and chopped mushroom stems, sautéing for about 1 minute until the garlic becomes fragrant and the stems start to soften.
- Pour in the heavy cream, stirring gently to bring it to a gentle simmer.
- Mix in ⅓ cup of pistachios that you’ve pulsed to a coarse meal, along with the lemon zest and a pinch of salt and pepper. Take this delicious pistachio cream off the heat and let it cool and thicken slightly.
- Meanwhile, in a bowl, fold the softened goat cheese with fresh thyme and black pepper until it’s smooth and well combined.
- Rinse the mushroom caps, pat them dry, and arrange them on the prepared baking sheet. Drizzle each cap with olive oil and sprinkle with salt.
- Spoon a generous dollop of goat cheese mixture into each mushroom cavity.
- Drizzle about a teaspoon of pistachio cream over each filled mushroom.
- Bake for 15-18 minutes, until the mushrooms are tender, and the cheese is melty with golden edges.
- Garnish with the remaining chopped pistachios, sprigs of fresh thyme, and an optional drizzle of heavy cream.
- Serve immediately while hot and enjoy!
Nutritional Information
Per serving (assuming 12 servings, one mushroom each):
- Calories: 90
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 80mg
- Total Carbohydrates: 6g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 4g
How to Serve Pistachio Cream & Goat Cheese Mushrooms
These mushrooms shine as a standout appetizer for gatherings or family meals. Pair them with a crisp white wine or a light red for a perfect match. You can also serve them on a beautiful platter with some crusty bread or a fresh salad for a delightful meal. If you want to get creative, consider adding a drizzle of balsamic glaze for a touch of sweetness.
How to Store Pistachio Cream & Goat Cheese Mushrooms
If you have leftovers (which is unlikely, but it can happen!), store the mushrooms in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 10 minutes to warm them up while maintaining their tasty goodness.
Expert Tips for Perfect Pistachio Cream & Goat Cheese Mushrooms
- Mushroom Selection: Choose mushrooms that are firm and fresh. Cremini mushrooms add an extra depth of flavor compared to standard white buttons.
- Coarse Meal: Make sure to pulse the pistachios to a coarse meal; you still want some texture for that delightful crunch.
- Goat Cheese: If you’re not a fan of goat cheese, you can substitute with cream cheese or ricotta for a milder taste.
- Fresh Herbs: Don’t skip on the fresh thyme. A sprig or two really elevates the flavor profile.
Delicious Variations
- Veggie Lovers Delight: Add spinach or artichoke hearts to the goat cheese mixture for an added layer of flavor.
- Spicy Kick: Mix in a bit of red pepper flakes into the pistachio cream for a spicy twist.
- Herb Swap: Experiment with different herbs like basil or rosemary in place of thyme for a unique taste.
Frequently Asked Questions
Can I use different nuts?
Yes! If you’re not a fan of pistachios, almonds or walnuts work beautifully, too. Just ensure you roast them for a bit before using them.Can I prepare these mushrooms in advance?
Absolutely! You can clean and stuff the mushrooms a few hours ahead of baking. Just cover and refrigerate until you’re ready to bake.What’s the best way to serve these mushrooms?
Serve them warm right out of the oven for the best taste. They are perfect as finger food for parties!
Conclusion
Pistachio Cream & Goat Cheese Mushrooms are a delightful way to enjoy a flavorful dish that’s sure to impress. They offer a wonderful combination of textures and tastes that will leave everyone asking for more. Try this recipe at your next gathering, or enjoy them as a special treat at home. Don’t forget to share your experience or any variations you try! Happy cooking!
Pistachio Cream & Goat Cheese Mushrooms
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small skillet over medium heat, melt the butter until it begins to foam slightly.
- Add the minced garlic and chopped mushroom stems, sautéing for about 1 minute until the garlic becomes fragrant and the stems start to soften.
- Pour in the heavy cream, stirring gently to bring it to a gentle simmer.
- Mix in ⅓ cup of pistachios that you’ve pulsed to a coarse meal, along with the lemon zest and a pinch of salt and pepper. Take this delicious pistachio cream off the heat and let it cool and thicken slightly.
- Meanwhile, in a bowl, fold the softened goat cheese with fresh thyme and black pepper until it’s smooth and well combined.
- Rinse the mushroom caps, pat them dry, and arrange them on the prepared baking sheet. Drizzle each cap with olive oil and sprinkle with salt.
- Spoon a generous dollop of goat cheese mixture into each mushroom cavity.
- Drizzle about a teaspoon of pistachio cream over each filled mushroom.
- Bake for 15-18 minutes, until the mushrooms are tender, and the cheese is melty with golden edges.
- Garnish with the remaining chopped pistachios, sprigs of fresh thyme, and an optional drizzle of heavy cream.
- Serve immediately while hot and enjoy!