Mushroom and Goat Cheese Croquettes

These Mushroom and Goat Cheese Croquettes are a wildly delicious appetizer- sautéed mushrooms and creamy goat cheese coated in crispy breadcrumbs!

Mushroom and Goat Cheese CroquettesYou guys. This is kinda major. If you’ve seen my previous Chicken Pot Pie Croquettes or Sweet Potato Shrimp Croquettes you might have figured out by now that I have a little thing for croquettes.

Mushroom and Goat Cheese CroquettesIn my mind they are the most perfect people pleasing party popper (try saying that three times in a row, I just did and made myself LOL). Little balls of crunchy fried goodness that contain a soft surprise filling inside? Winner. Every single time.

Mushroom and Goat Cheese CroquettesI love these vegetarian Mushroom and Goat Cheese Croquettes because the combo of meaty mushrooms with creamy goat cheese in the filling is everything. I sauté the mushrooms with garlic and Madeira to really amp up the flavor. Sometimes I use Marsala too and that’s just as tasty. Even red or white wine works, or lemon! Whatever you have on hand. Just add some acidity for the love of God. When the mushrooms are cooked and completely cooled I puree them with some goat cheese and then stir in parsley, salt and pepper to seal the deal.

Mushroom and Goat Cheese CroquettesThis filling is actually something I created for mini empanada appetizers that I make for catered events. I serve them with a chimichurri dipping sauce and they are so delish! But back to the croquettes. When I came home with some leftover filling one day after an event, I put it to work a second time, breading and frying it, and the result was magical. I topped it with some store bought marinara sauce that was in the fridge and wow! SO good.

Mushroom and Goat Cheese Croquettes


 

Mushroom and Goat Cheese Croquettes
5 from 1 vote
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Mushroom and Goat Cheese Croquettes

These Mushroom and Goat Cheese Croquettes are a wildly delicious appetizer- sautéed mushrooms and creamy goat cheese coated in crispy breadcrumbs!

Course Appetizer
Cuisine American
Keyword fried goat cheese, mushroom appetizer
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 100 kcal
Author Denisse

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 8 ounces mushrooms roughly chopped
  • 2 tablespoons Madeira wine Marsala wine, red wine or white wine works also
  • 1 tablespoon parsley
  • 4 ounces goat cheese
  • Salt and pepper to taste
  • 2 eggs lightly beaten
  • 1/2 cup flour
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying; about 1 cup
  • Sea salt

Instructions

  1. Heat oil in a skillet over medium heat. Add garlic and cook for about 30 seconds, then add mushrooms. Cook, stirring occasionally, for 2-3 minutes, then add Madeira, salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and transfer to a bowl to cool completely.

  2. Transfer cooled mushroom mixture and goat cheese to a small food processor and puree until combined. This can be as smooth or as chunky as desired.
  3. Transfer to a bowl and roll into tablespoon sized balls. Arrange on a plate or baking sheet and chill in the freezer for about 15 minutes.

  4. Make a dredging station by putting flour, egg and panko into three separate bowls. Remove balls from freezer and dip each one to coat in flour, followed by egg wash, and roll in panko.
  5. Pour vegetable oil into a medium skillet to about ½ inch high and heat over medium-high until oil shimmers but is not smoking. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels and sprinkle with sea salt. Cool slightly before serving.

Recipe Notes

I topped it with some store bought marinara sauce but something as simple as sour cream will be just fine

Products I recommend for this recipe:

     

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