Goat Cheese-Stuffed Mushrooms (Adapted from Food & Wine)
- 24 large cremini mushrooms (1½ pounds), stems discarded
- ¼ cup plus 2 Tbsp extra-virgin olive oil
- 1 teasp rosemary leaves, plus one 3-inch sprig of rosemary or your favorite Italian seasoning
- Kosher salt and freshly ground pepper
- 3 Tbsp fine bread crumbs
- 6 ounces fresh goat cheese, cut into 24 pieces
- Preheat the oven to 400 degrees.
- 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.
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. Remember, you can substitute Italian seasoning for the rosemary.