Goat Cheese (Chevre) Stuffed Mushrooms
"These little morsels are stuffed with soft goat cheese and topped with rosemary flavored bread crumbs. Instead of fried rosemary, try fried sage leaves, chopped."
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
24 mushrooms
- Serves:
- 6-8
ingredients
- 24 large cremini mushrooms, stems removed and discarded
- 6 tablespoons extra virgin olive oil, divided
- 1 teaspoon fresh rosemary leaf, chopped
- salt and pepper, to taste
- 1 sprig rosemary, about 3 inches
- 3 tablespoons breadcrumbs
- 6 ounces fresh goat cheese, cut into 24 pices
directions
- Preheat oven to 400°F
- In a bowl, toss mushrooms with 3 tablespoons olive oil and 1 teaspoon chopped rosemary leaves; season with salt and pepper. Transfer mushrooms to a baking sheet, rounded side up. Bake for about 30 minutes, or until mushrooms are tender and browned around the edges. Let cool about 10 minutes.
- In a skillet heat remaining olive oil over medium-high heat. Add the rosemary sprig and fry it until leaves are crisp, about 30 seconds. Remove the sprig to a paper towel to drain, then strip off leaves.
- Pour off all but 1 teaspoon of the rosemary oil (reserve the rest for another use). Add the bread crumbs to the skillet and toast over medium heat until golden, about 2 minutes. Stir in fried rosemary leaves and season with salt and pepper.
- Gently press a piece of goat cheese into the center of each mushroom and sprinkle with the bread crumbs and serve.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
