Mushrooms Stuffed With Herbed Goat Cheese, a Recipe

This is a damn good warm starter or pick up food.

Filing:

4 oz softened goat cheese
2 oz softened cream cheese
1T evoo
2 cloves galic, minced
1T each minced fresh basil and tarragon
2 t each minced fresh oregano and thyme
A little salt, black and red pepper, just a pinch of the latter

Topping

A slice of sandwich bread, torn and toasted
1 T fresh Italian parsley, minced
2 garlic cloves , minced
2 T evoo

Mushrooms

24 large mushrooms, stems removed
1/4 cup evoo
1 T seasoned rice vinegar
Salt and fresh pepper

For the filling: process all ingredients in the food processor until smooth. Salt and pepper to taste. Transfer to a zip lock bag and throw in the fridge.

For the bread crumbs: pulse the bread into coarse crumbs in the food processor.Mix all other ingredients in a mixing bowl, then add the bread crumbs and coat. Set aside.

For the mushrooms: Heat oven to 425. Line a baking pan with foil. Toss the caps in the evoo , salt , pepper and rice vinegar. Place on the pan, gills up, and roast 10 minutes. Turn over and roast again for 10 minutes more.

Remove and turn gills up when cool enough to handle. Snip a corner off the plastic bag and pipe the mixture into each 'shroom. Arrange breadcrumbs on a plate. Press each cap, stuffing side down,I not the crumbs to coat well. Pop back in the oven foe 5 minutes plus until heated through. Eat them and curse the fact you didn't make more.