- 24
- 30 mins
- 52 mins
Ingredients
- 24 large fresh cremini mushrooms, about 1-1/2 inches in diameter
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon finely chopped shallot
- 3 cloves garlic, minced
- 1 teaspoon snipped fresh thyme
- 1/4 cup dry sherry
- 3/4 cup panko (Japanese-style bread crumbs)
- 2 tablespoons snipped fresh chives
- 2 teaspoons finely shredded lemon peel
- 1 cup crumbled goat cheese (chevre) (4 ounces)
- 1/4 cup pine nuts, toasted*
Preparation
Step 1
Directions
1.
Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Clean mushrooms. Remove stems from mushrooms and chop; set aside. In a small bowl combine 1 tablespoon of the oil and 1/4 teaspoon of the salt; brush mixture onto mushroom caps. Arrange caps, stemmed sides up, in the prepared baking pan.
2.
For filling, in a large skillet heat the remaining 1 tablespoon oil and the butter over medium-high heat. Add mushroom stems, shallot, garlic, thyme, and the remaining 1/2 teaspoon salt. Cook and stir for 8 to 10 minutes or until stems are tender and liquid is evaporated. Remove from heat; carefully add sherry. Return to heat; cook until sherry is evaporated, stirring to scrape up any crusty brown bits. Cool for 10 minutes. Stir in panko, chives, and lemon peel. Stir in cheese and pine nuts.
3.
Generously fill mushrooms caps with filling. Bake about 15 minutes or until mushrooms are tender and filling is bubbly around edges. Sprinkle with additional chives if desired and serve warm.