From, "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.
Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.
YIELDS: 24 mushroom caps
- 24 large fresh mushrooms, caps reserved, stems minced
- 1/3 cup unsalted butter
- 2 teaspoons minced onion
- 3/4 cup bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 3 ounces chevre, crumbled (3/4 cup)
- 2 ounces blue cheese, crumbled (1/2 cup)
- unsalted butter, melted
Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.
Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.
YIELDS: 24 mushroom caps
