Description
Earthly mushroom caps filled with a sweet and tangy blend of ripe peaches and creamy goat cheese, toasted with herbs and breadcrumbs for a delightful vegetarian appetizer that’s halal-friendly. Perfect for casual meals or elegant gatherings.
Ingredients
24 large white mushroom caps
1 cup softened halal cream cheese (such as cow’s milk cheese)
1 ripe peach, finely diced
1/4 cup chopped fresh thyme
1/4 cup chopped fresh basil
1/4 cup breadcrumbs (preferably savory)
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Clean mushrooms and remove stems, reserving them
Dice reserved stems and add to the cheese mixture
In a bowl, combine softened cream cheese, diced peaches, thyme, basil, breadcrumbs, and a pinch of salt and pepper
Fill each mushroom cap with 1 teaspoon of the mixture
Drizzle olive oil over the filled caps
Bake for 25 minutes until mushrooms are tender and cheese is lightly golden
Let cool slightly before serving
Notes
Verify cream cheese is halal-certified
Use overripe peaches for enhanced sweetness
Mushroom stems can be substituted with finely chopped zucchini
Store leftovers in the refrigerator for up to 3 days
For added texture, top with toasted pine nuts