The salty tanginess of Ontario goat feta and subtle sweetness of the shallots pairs perfectly with the smoky bacon and earthy mushroom flavours. Even though this recipe makes three dozen – these amazing appetizers won’t last long.
36 cremini mushrooms
1 cup (250 mL) chopped bacon
1/2 cup (125 mL) finely chopped shallots
1 clove garlic, minced
1 tbsp (15 mL) finely chopped thyme
1 1/2 cups (375 mL) crumbled Ontario goat feta cheese
Preheat oven to 400°F (200°C).
Remove stems from mushroom caps. Arrange mushrooms, cap side down on a parchment-lined rimmed baking sheet.
In skillet, cook bacon over medium high until almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to bowl. Discard all but 2 tbsp (25 mL) of the fat.
Add shallots, to the pan and cook until tender and golden. Add garlic and thyme, cook one minute. Scrape into bowl with bacon and let cool. Stir in goat cheese.
Spoon mixture into prepared mushroom caps. Bake until mushrooms are golden on the bottom and filling is hot, about 15 minutes.
Makes 36 pieces.
PER (2 piece) SERVING: about 80 cal, 4 g pro, 6 g total fat (3 g sat fat), 3 g carb, 0 g fibre, 15 mg chol, 115 mg sodium. %RDI: iron 2%, calcium 4%, vit A 4%, vit C 2%