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



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.