Goat Cheese-Stuffed Mushrooms with Bread Crumbs

The goat cheese–filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving.

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Step 1

Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the 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 and browned around the edges. Let cool to room temperature, about 15 minutes.

Step 2

In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip o the leaves. Pour o all but 1 teaspoon of the rosemary oil and reserve it for another use.

Step 3

Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.

Step 4

Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.