Goat Cheese and Herb Stuffed Mushrooms

I love goat cheese.  Like, love it.  Will eat anything with it.  I’ve started buying it in bulk at Costco so that whenever I get the urge, I can cook with it.  Well I got the urge last night and decided to make use of some mushrooms and herbs I had around to create this yummy appetizer.  No Pinterest inspiration here – I tried to channel my inner chef and come up with something tasty all on my own!  And it was my personal chef (Blake) approved. Hope y’all enjoy!

Goat Cheese and Herb Stuffed Mushrooms

15 to 20 mushrooms, stems removed (I used a mix of baby portobello and white)
Olive oil
Kosher salt
3 tbsp butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp fresh rosemary, finely chopped
1/4 tsp dried thyme
1/3 cup panko breadcrumbs
1/4 tsp salt
1/4 cup parmesan cheese, shredded
2 tbsp chives, finely chopped
5 oz goat cheese (at room temperature)

1.) Preheat oven to 400 degrees.
2.) Place mushrooms on baking dish. Drizzle with olive oil and sprinkle with kosher salt.
3.) In a nonstick skillet, melt butter and add shallots, garlic, rosemary and thyme. Saute until shallots are translucent, about 3 to 4 minutes.  Add in breadcrumbs and mix well.
4.) In a bowl, mix goat cheese, parmesan, chives, salt and breadcrumb mixture.  Spoon into mushrooms.
5.) Bake for 20 minutes.