Ingredients Jump to Instructions ↓

  1. 4 ounces goat cheese -

  2. 2 ounces cream cheese -

  3. 1 tablespoon olive oil -

  4. 1 clove garlic -

  5. 1 tablespoon fresh basil - chopped -

  6. 1 tablespoon fresh parsley - chopped -

  7. 1 tablespoon fresh thyme - chopped salt and pepper to taste MUSHROOMS: -

  8. 24 large mushrooms - stems removed -

  9. 1/4 cup olive oil -

  10. 1 teaspoon lemon juice salt and pepper to taste BREAD TOPPING: -

  11. 1 cup fresh bread crumbs -

  12. 1 tablespoon fresh parsley -

  13. 2 cloves garlic -

  14. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Process all filling ingredients in a food processor until smooth. Transfer to a bowl until ready to use or place in a zip lock baggy and refrigerate until ready to use. This makes it easy to snip off one corner and use as a pastry bag to fill mushrooms. Preheat oven to 450°. Line a baking sheet with foil and set a wire rack on top of it. Toss mushrooms with oil, lemon juice, salt and pepper. Arrange mushrooms gill side up on the rack and roast until the juices are released. (approximately 20 minutes) Turn caps over and roast until the mushrooms are well browned, approximately 10 minutes. Cool slightly then fill with filling. On top of filling sprinkle with bread crumb topping or pinenuts. Put back into the oven for approximately 10 minutes or until the filling is hot and the topping golden brown. Cool 5 minutes. Pulse all topping ingredients in a food processor or until you have coarse crumbs.


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