Goat Cheese (Chevre) Stuffed Mushrooms

1. 1

   Preheat oven to 400F

2. 2

   In a bowl, toss mushrooms with 3 tablespoons olive oil and 1 teaspoon chopped rosemary leaves; season with salt and pepper.

3. 3

   Transfer mushrooms to a baking sheet, rounded side up.

4. 4

   Bake for about 30 minutes, or until mushrooms are tender and browned around the edges.

5. 5

   Let cool about 10 minutes.

6. 6

   In a skillet heat remaining olive oil over medium-high heat.

7. 7

   Add the rosemary sprig and fry it until leaves are crisp, about 30 seconds.

8. 8

   Remove the sprig to a paper towel to drain, then strip off leaves.

9. 9

   Pour off all but 1 teaspoon of the rosemary oil (reserve the rest for another use).

10. 10

    Add the bread crumbs to the skillet and toast over medium heat until golden, about 2 minutes.

11. 11

    Stir in fried rosemary leaves and season with salt and pepper.

12. 12

    Gently press a piece of goat cheese into the center of each mushroom and sprinkle with the bread crumbs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.