INGREDIENTS
Ingredients:
10.5 oz Cranberry Chicken Meatballs (12 meatballs and cut in half - total 24)
1 lb button mushrooms (about 2 dozen), cleaned and stems removed
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 bottle of store-bought raspberry-chipotle sauce
8 ounce fresh goat cheese
Chives for garnish
DIRECTIONS:
Pre-heat oven to 350 degrees F.
Yields: 2 dozen
Place mushrooms on parchment lined sheet tray with hollowed side up. Drizzle with olive oil, and season with salt and pepper. Bake for 8-10minutes or until browned.
In a medium saucepan over medium heat, combine the sliced meatballs and a bottle of raspberry chipotle sauce. Bring to simmer until meatballs are warmed all the way through.
Place about 1 tablespoon of goat cheese in each mushroom cap, then top each cap with half a meatball.
Garnish each meatball with an inch long piece of chive.
