 | | Directions | FILLING:
- 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.
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.
BREAD TOPPING:
- Pulse all topping ingredients in a food processor or until you have coarse crumbs.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Container: baking sheet and medium mixing bowl
Servings: 24
|  | | Ingredients | | - | | FILLING: |
| - | | 4 ounces goat cheese |
| - | | 2 ounces cream cheese |
| - | | 1 tablespoon olive oil |
| - | | 1 clove garlic |
| - | | 1 tablespoon fresh basil - chopped |
| - | | 1 tablespoon fresh parsley - chopped |
| - | | 1 tablespoon fresh thyme - chopped |
| - | | salt and pepper to taste |
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| - | | MUSHROOMS: |
| - | | 24 large mushrooms - stems removed |
| - | | 1/4 cup olive oil |
| - | | 1 teaspoon lemon juice |
| - | | salt and pepper to taste |
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| - | | BREAD TOPPING: |
| - | | 1 cup fresh bread crumbs |
| - | | 1 tablespoon fresh parsley |
| - | | 2 cloves garlic |
| - | | 2 tablespoons olive oil |
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