Goat Cheese-Stuffed Mushrooms with Bread Crumbs

We recently had some friends over for dinner, and I needed an appetizer to serve, but I didn’t want to make yet *another* trip to the store. I looked around the fridge and pantry, and I determined that I could make something with the ingredients I had on-hand. I knew these friends loved mushrooms, so that was the logical choice. Once I found this recipe, I knew this was the appetizer I would make.

The result? These were AMAZING! I wish I had made more of them! 🙂 We will definitely be making these again, for sure!

Goat cheese-stuffed mushrooms - done

Goat Cheese-Stuffed Mushrooms with bread crumbs
Adapted from Food and Wine, Oct 2008
Makes 8 appetizer portions

24 large cremini mushrooms (1 1/2 pounds), stems discarded
4 tablespoons extra-virgin olive oil, divided
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
4 tablespoons panko bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces

1. Preheat the oven to 400°. In a bowl, toss the mushrooms with 1 tablespoon 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.
Goat cheese-stuffed mushrooms  - prepping mushrooms Goat cheese-stuffed mushrooms - roasting

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.
Goat cheese-stuffed mushrooms - rosemary oil

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. To serve warm, place stuffed mushrooms in a 350-degree oven for about 5-10 minutes, or until warmed through.

*Note* Recipe calls for 4 Tbsp olive oil, but only 1 Tbsp + 1 tsp (rosemary-infused oil) are used.

Nutritional info:
Calories: 102.3
Total Fat: 7.1 g
Cholesterol: 9.8 mg
Sodium: 121.4 mg
Total Carbs: 4.4 g
Dietary Fiber: 1.1 g
Protein: 6.8 g


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