By now, you’ve probably gotten the idea that I’m pretty excited about hors d’ouevres. That’s why I’ve decided to feature a stuffed mushroom when I do a cooking demonstration at the Mushroom Festival in Lacey tomorrow. I won’t have access to an oven so I’m preparing a favorite recipe that allows me to pre-cook the mushrooms beforehand and then stuff them with soft goat cheese later. I don’t usually think of hot stuffed mushrooms as summer fare but these are different—they’re served at room temperature. They make the perfect summer hor d’ouevre!
Goat Cheese-Stuffed Mushrooms with Bread Crumbs
24 large cremini mushrooms (1½ pounds), stems reserved for another use
¼ cup + 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves + one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces
Preheat the oven to 400°F. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves 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 the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve. Makes 8 servings
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.