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Chèvre-Filled Mushrooms

From Stop and Smell the Rosemary


24 large fresh mushrooms, caps reserved, stems minced
1⁄3 cup unsalted butter
2 teaspoons minced onion
¾ cup bread crumbs
2 Tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chèvre, crumbled (¾ cup)
2 ounces blue cheese, crumbled (½ cup)
Unsalted butter, melted

Recipe directions: 

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. Sauté 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 oven 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.

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