Herb Cheese–Stuffed Mushrooms with Bread Crumbs

By KDCooks

Ingredients

• 24 large cremini mushrooms (1 1/2 pounds), stems discarded
• Extra-virgin olive oil
• 4 oz Garlic & Herb Cheese Spread (such as Rondele)
• 1 ounces goat cheese, softened
• 2 ounces cream cheese, softened
• 2 cloves garlic, minced
• 1 TB fresh parsley, chopped
• Kosher salt and freshly ground pepper
• 1/4 cup panko bread crumbs

Preparation

Step 1

Preheat the oven to 400°.

In a bowl, toss the mushrooms with 2TB of the oil and 1 clove of garlic,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 1 TB of oil, add 1/2 of second clove of garlic and bread crumbs and toast over moderate heat until golden and crisp. Salt & Pepper to taste


For Filling:

Process all the cheeses along with parsley and remainder (second half) of garlic clove in a food processor until smooth. Transfer to zip lock bag until use.

To Fill Mushrooms:

Snip off one corner of bag and fill mushrooms. Sprinkle mushrooms with bread crumbs.

To 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.