Goat Cheese-Stuffed Mushrooms
Try this easy appetizer of Goat Cheese-Stuffed Mushrooms. They are great for your next holiday party as they can be made ahead of time and left at room temperature. Goat's-milk cheeses are typically lower in cholesterol, calories and fat—and higher in calcium—than cow's-milk ones. Here, creamy chèvre is stuffed into antioxidant-rich mushrooms and topped with crispy herbed bread crumbs.
The goat cheese–filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving. Remember, you can substitute Italian seasoning for the rosemary.
- 24 large cremini mushroom (1.5 pounds), stems discarded
- 18 Tbsp extra virgin olive oil
- 1 tsp fresh rosemary leaf
- 3-inch sprig of rosemary or your favorite Italian seasoning
- kosher salt and freshly ground pepper
- 3 Tbsp fine bread crumbs
- 6 Ounce fresh goat cheese, cut into 24 pieces
Preheat the oven to 400 degrees.
In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper.
Transfer the mushrooms to a baking sheet, rounded side up. Roast 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.
Read more from What Micky Eats.