Goat Cheesestuffed Mushrooms With Bread Crumbs Recipes

GOAT-CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
• In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
• Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

GOAT CHEESE-STUFFED MUSHROOMS WITH BREAD CRUMBS

Steps:

• Preheat the oven to 400°.
• 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.
• 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.
• 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.
• Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.