Stuffed Cremini Mushrooms

“I adapted this recipe from a great one I found in Food & Wine magazine. While these tidbits are delicious as an appetizer, I sometimes serve them over a lightly dressed salad of greens and cucumber.”

– Katie Wetzel Murphy, a family partner of Alexander Valley Vineyards

24 large cremini mushrooms, stems discarded
6 tablespoons AVV Olive Oil
1 tsp rosemary leaves, plus one large sprig
Salt and pepper
3 tablespoons bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces

Preheat oven to 400 degrees. In a bowl, toss the mushrooms with 3 tablespoons of the olive 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. Cool to room temperature.

In a skillet, heat 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, about 30 seconds. Drain on a paper towel, then strip off the leaves. Pour off all but 1 teaspoon of the oil and add the bread crumbs to the skillet. Toast over medium heat until golden, about 2 minutes. Add the fried rosemary and salt and pepper to taste.

Place a piece of goat cheese on each mushroom and sprinkle with the bread crumbs. Makes 24 hors d’oeuvres