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Goat Cheese–Stuffed Mushrooms with Bread Crumbs

Goat Cheese–Stuffed Mushrooms with Bread Crumbs

Goat Cheese–Stuffed Mushrooms with Bread Crumbs

Goat Cheese–Stuffed Mushrooms with Bread Crumbs


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


  1. Preheat the oven to 400°.
  2. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper.
  3. 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.
  4. 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.
  5. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
  6. 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.
  7. Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.

Serves 8.

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.

Per Serving 138 cal, 11 gm fat, 3.9 gm sat fat, 5 gm carb, 0.6 gm fiber.

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lovelipgloss lovelipgloss 7 years
I made these last night while waiting for the election results. My husband and I gobbled them up but I think next time I'll pop them in the oven for a few minutes before serving. To me it didn't taste right to eat them cold.
TidalWave23 TidalWave23 7 years
cotedazur - sounds delicious. i love Rondele, so I will certainly be trying this!
cotedazur cotedazur 7 years
a great variation on this -- spread some Rondelé or Boursin (any garlic and herb spreadable cheese) onto a portobella mushroom, top with halved cocktail tomatoes, and broil it for a few minutes. delish!
lovelipgloss lovelipgloss 7 years
Goat cheese and mushrooms, 2 foods I love! I can tell these are going to be great.
TidalWave23 TidalWave23 7 years
Love goat cheese and love love love mushrooms!
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