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Instructions |
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Parmesan Nests: Preheat oven to 325. Place a tablespoon of parmesan cheese onto a non-stick cookie sheet or Silpat; pat gently into a flat 2-inch circle. Repeat with remaining cheese, allowing 1 inch between circles.
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Bake for about 5 minutes or until bubbly and lightly golden. Cool on cookie sheet about 1 min. Remove with a spatula and gently press into 1-3/4-inch muffin tins or clean egg carton. Let cool before filling. These can be made ahead of time.
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Goat Cheese Mousse: In food processor, blend ingredients until light and airy. Mushroom Filling: Saute shallots and mushrooms in olive oil until tender, season with salt and pepper. Let cool. Season with tabasco sauce to taste.
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To serve: Carefully spoon mousse into the parmesan baskets (or use a pastry bag). In separate cheese nests, spoon mushroom filling in to nests.
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Suggestions |
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Garnish with thyme or parsley.
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Originally Submitted
1/21/2006
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