Goat Cheese-Stuffed Mushrooms with Bread Crumbs

1. 1

   Preheat the oven to 400.

2. 2

   In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper.

3. 3

   Transfer the mushrooms to a baking sheet, rounded side up.

4. 4

   Roast for about 30 minutes, until tender and browned around the edges.

5. 5

   Let cool to room temperature, about 15 minutes.

6. 6

   In a skillet, heat the remaining 3 tablespoons of oil.

7. 7

   Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds.

8. 8

   Drain on paper towels, then strip off the leaves.

9. 9

   Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.

10. 10

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

11. 11

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

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.