Stuffed Chanterelles with Goat Cheese and Prosciutto

Like any true Swede I go bananas this time of the year and just want to spend hours of valuable time hunting for yellow, heavenly tasting chanterelle mushrooms.  Chanterelles are my favorite mushroom, just simply grilled with butter and salt and i start drooling.

Today’s post is part of World on a plate, which is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish. This month the theme is stuffed vegetable.

Since it is the time of chanterelles, i had to make a stuffed chanterelle recipe. This is perfect for an appetizer.  Or it just might fill the longing of going into the woods, smelling the fresh air and picking these little yellow things.

Now i want to hear, how many of you go every year to pick mushrooms?

Also today is my little Ella’s 6 month birthday!! Happy 1/2 year.  She is growing to fast! Being a mother is so much fun.  I just started making all this baby food which i will share with you soon too.

Print Recipe

Stuffed Chanterelles with Goat Cheese and Prosciutto

Yield: 8 people

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

1/2 red onion chopped

2 tbsp olive oil

8 large chanterelles

½ cup sundried tomatoes

4 slices of prosciutto (chopped)

4 oz goat cheese

Pinch of Pepper


Directions:

Turn the over to 350 F (175C).


Warm up the 1 tbsp of olive oil in a frying pan and caramelize the red onion, about 10 minutes.


Remove the feet on the 8 chanterelles, chop the feet and set aside. Chop the sun dried tomatoes. Cut the four piece of prosciutto into smaller pieces.


Put the head of the chanterelles on a cookie sheet with the head down (or which ever end looks like it can fit stuffing). Put some of the chopped sun dried tomatoes in each one, then the chopped feet, the onion, the prosciutto, and top with the goat cheese.


Sprinkle some pepper over each and then drizzle the remaining tbsp of olive oil over.


Bake in the over until they are soft about 20 minutes.


Adapted from: Kicki’s blog


One Year Ago: Pesto Pasta Salad with Feta and Tomatoes
Two Years Ago:  Ice cream Petit Fours