HERB AND GOAT CHEESE STUFFED MUSHROOMS (Adapted from theroastedroot.net)

I LOVE stuffed mushrooms! The fact that they are a one-bite appetizer makes them extra appealing, as that’s what goes first at any dinner party or tailgate.  And these have yummy goat cheese and fresh herbs and bonus: portobello mushrooms instead of button to give them an added dimension.

8 oz goat cheese
1 TBSP fresh parsley, minced
1 TBSP fresh sage, minced
2 tsp fresh rosemary, minced
¾ tsp thyme, minced
Kosher salt to taste
15 baby bella mushrooms

Preheat the oven to 350 degrees F. In a small mixing bowl, add the goat cheese, herbs, and salt. Mix well to combine.

Wash the mushrooms and pat them dry. Remove the stems. Scoop the herb goat cheese mixture onto the mushrooms, and place mushrooms on a parchment-lined baking sheet.

Bake for 30 to 40 minutes, or until juices are seeping out of the mushrooms, and the goat cheese is crisp and golden brown on top.

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