- 24
Ingredients
- Filling:
- Topping
- 1 slice hearty white sandwich bread , quartered
- 1 tablespoon chopped fresh parsley leaves
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Mushrooms
- 24 large mushrooms , stems removed
- 1/4 cup olive oil
- 1 recipe stuffing (see related recipes)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh basil
- 1 garlic clove, minced
- 2 ounces cream cheese , softened
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 ounces goat cheese , softened
Preparation
Step 1
For the topping: Pulse bread in food processor to coarse crumbs. Mix parsley, garlic, and oil in bowl. Stir crumbs into oil mixture to coat. Set aside.
For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.
Remove baking sheet from oven. Flip roasted mushrooms gill side
For the filling, Process all ingredients in food processor until smooth.
Press the filling down into one corner of a zipper-lock plastic bag, twist the bag to squeeze out excess air, then cut one corner off the bag with scissors and fill mushrooms.
Top with bread crumbs. Heat through.