Ingredients

How to make it

  • Preheat oven to 400. In a bowl,toss the mushrooms with 3Tbs oil and rosemary leaves and season with salt and pepper. Transfer mushrooms to baking sheet,rounded side up. Roast about 30 mins,until tender and browned around the edges. Let cool to room temperature,about 15 mins.
  • In skillet,heat remaining 3 Tbs. of oil. Add 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 tsp. of rosemary oil and reserve for another use.
  • Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp,2 mins. Stir in fried rosemary leaves and season with salt and pepper.
  • Gently press a piece of goat cheese into the center of each mushroom and sprinkle with bread crumbs and serve.
  • Make ahead: The goat cheese-filled mushrooms can be refrigerated for up to a day. Bring to room temperature and sprinkle with bread crumbs before serving.

Reviews & Comments 4

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  • pacifica815 4 years ago
    This was a great recipe, although I did substitute panko bread crumbs for the fine bread crumbs, which gave it that little extra crunch. By the way, leftover ones cook up beautifully on the grill!!
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    " It was excellent "
    annielikestocook ate it and said...
    Looks fab! Love goats cheese on everything! Definately saving this one! 5!
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    " It was excellent "
    misslizzi ate it and said...
    Wowee! Wowee! Yum! Yum!
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    " It was excellent "
    mystic_river1 ate it and said...
    I love goat cheese and I love mushrooms so what'snot to love here? Thanks for post,Pat.
    High Five!
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