4 large portobello mushrooms, stems removed and chopped
5 ounces goat cheese (or Boursin cheese)
1 tablespoon olive oil, plus additional for greasing pan
2 tablespoons fresh basil, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons bread crumbs, preferably panko crumbs
Preheat oven to 375 degrees F.
In a bowl, stir together chopped mushroom stems, goat cheese, olive oil, basil, salt, and pepper. Stuff mushroom caps with the filling. Lightly grease a baking pan with olive oil, then place the caps smooth side down. Top with bread crumbs, cover with foil, and bake 30 minutes. Remove foil and bake 15 minutes longer, until golden brown.
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reviews & comments
October 27, 2013
The goat cheese goes very well with the mushrooms. Mine looked about as unappealing as the photo here so don't expect it to be beautiful but they are delicious.