Stuffed Cremini Mushrooms HolidaysNew Years EveChristmasAppetizersZinfandel “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, AVV Family Partner & Brand Ambassador – Serves 24 as appetizer – 24 large cremini mushrooms, stems discarded 6 Tbsp. AVV olive oil 1 tsp. rosemary leaves, plus one large sprig Salt and pepper 3 Tbsp. bread crumbs 6 oz. fresh goat cheese, cut into 24 pieces Method of Preparation: 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, sprinkle with the bread crumbs, and serve.