Goat Cheese-Stuffed Mushrooms with Bread Crumbs
Recipe from Food & Wine

Goat's-milk cheeses are typically lower in cholesterol, calories and fat -- and higher in calcium -- than cow's-milk ones. Here, creamy chevre is stuffed into antioxidant-rich mushrooms and topped with crispy herbed bread crumbs.


Goat Cheese-Stuffed Mushrooms with Bread Crumbs
Frances Janisch

by 1  person

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Servings: 8
Prep Time: 40 mins
Total Time: 1 hr 5 mins
Related Categories: Appetizers, Cheese Appetizers, Goat Cheese Appetizers , Mushrooms, Party Appetizers
 
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Ingredients
  • 24 
    large cremini mushrooms, stems discarded (1 1/2 pounds)
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  • 1/4  cup
    plus 2 tablespoons extra-virgin olive oil
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  • 1  teaspoon
    rosemary leaves, plus one 3-inch sprig of rosemary
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  •  
    Kosher salt and freshly ground pepper
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  • 3  tablespoons
    fine bread crumbs
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  • 6  ounces
    fresh goat cheese, cut into 24 pieces
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Directions
1.
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.
2.
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.
3.
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.
4.
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 the bread crumbs just before serving.
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