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!

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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.

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