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Goat Cheese and Bacon Stuffed Mushrooms with a Roasted Red Pepper Sauce

CHEF WILLIAM WILLAIMSwww.seasonedprovisions.com

Goat Cheese and Bacon Stuffed Mushrooms with a Roasted Red Pepper Sauce

Prep Time: 20 mins

Cook Time: 15 mins

Yield: 4


4oz Goat cheese (softened)

¼ cup cooked bacon chopped into bits

½ tsp truffle oil

1 tbsp chopped green onion

½ garlic powder

½ lb. button or cremini mushrooms, stems removed


  1. In a small mixing bowl, beat cream cheese until smooth.
  2. Stir in the bacon, onion and garlic powder.
  3. Spoon into mushroom caps.
  4. Place on an ungreased broiler pan.
  5. Broil 4-6 inches from the heat for 4-6 minutes or until heated through.
  6. Garnish plate with cilantro sauce, then serve mushrooms warm atop sauce.

Roasted Red Pepper Sauce

Prep Time: 5 mins

Cook Time: 3 mins

Yield: 4


3 red peppers cut in half and seeds/stems removed

1 red onion quartered

4 large cloves garlic

2 tablespoons extra virgin olive oil

1 14 ounce can | 400 grams can crushed tomatoes

1 teaspoon balsamic vinegar

Salt and Pepper TT


  1. Heat your oven to 425°F/220°C. Lay your red peppers, onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly.

  1. Let the peppers cool about 10-15 minutes so that they are easier to handle. Once cooled, peel the skin off the peppers. After roasting this should be fairly easy. Discard the skin.

  1. Add the roast peppers, onion and garlic to a blender or food processor along with the crushed tomatoes, nutritional yeast, vinegar, salt and pepper. Process/blend until mostly smooth or until you reach your desired consistency. Taste and season with a little more salt and pepper as needed.

  1. Serve sauce as needed.