pat's Recipe

Goat Cheese-Stuffed Mushrooms with Bread Crumbs

Category: Stuffed mushrooms

24 large cremini mushrooms (1 1/2 lbs) stems
discarded
1/4 cup plus 2 Tbsp olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground black pepper
3 Tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24
pieces

Preheat oven to 400F. In a bowl, toss the mushrooms with 3 Tbsp of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Rpast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
In a skillet, heat the remaining 3 Tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
make ahead: the goat cheese-filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with bread crumbs just before serving.

8 servings