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You had me at goat cheese! Am I right or what?! Basically if it says goat cheese I am in. These did not disappoint. Make sure you serve these warm. They taste so much better that way.
24 large fresh cremini mushrooms2 tablespoons olive oil3/4 teaspoon salt1 tablespoon butter1 teaspoon fresh thyme1/4 cup dry sherry3/4 cup panko2 tablespoons snipped fresh chives2 teaspoons finely shredded lemon peel1 cup crumbled goat cheese1/4 cup tasted pine nuts
Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Clean mushrooms. Remove stems from mushrooms. 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.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.Generously fill mushrooms caps. Bake about 15 minutes or until mushrooms are tender and filling is bubbly around edges.
Diana Blinkhorn is a professional content creator, social media strategist, and owner of TheGrayRuby.com. Her site caters to the everyday mother, sharing the real and raw side of motherhood. She loves to write about trave,l with a focus on cruising and Disney, and sharing her everyday life raising 3 young girls. With over 6 years of experience in social media marketing, Diana has built a business in this ever-evolving industry. She has been featured in publications such as Tampa Bay Parenting, HGTV.com, and HuffPost Parents.
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